Pizza & Pizza Dough Recipes

What speaks of fun more than making your own pizza? We have chosen our favorite Pizza Recipes for you below!

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Pizza Pie and Pizza Crust Recipes , plus Pizza Dough Recipes

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Non-Stick Grill
Pizza Pan, 12" Dia

Pizza Dough

Ingredients

4 cups whole wheat or white flour

1 tablespoon sugar or honey

1 packet of yeast, or 3 teaspoons

2 teaspoons salt

1/4 cup oil

1-1/3 cups warm water

In a big bowl combine the flour, sugar, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. I tap water that is warm when I stick my finger in it, like a baby's bath water, about 100°. Use a wooden spoon to stir all of this up until it begins to form a soft dough. Take out the spoon and dig in with your hands. If you use a big enough bowl, you can knead the dough right in the bowl. This is how I usually do it, because it saves the mess and bother of cleaning up the counter. The dough doesn't have to be kneaded as much as regular bread dough. Usually I do it for about two minutes, or until the dough is smooth, resilient and well formed. Next the dough has to rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. The reason for this step has to do with gluten, or the protein in the flour. Kneading the dough activates the protein. It also makes the dough difficult to roll out because it keeps trying to stay in a ball, instead of cooperating and becoming flat. Allowing the dough to rest makes the job of pressing the dough into the pan easier because the gluten relaxes and then the dough is very easy and cooperative about flattening out into a round pizza shape (or rectangle shape, or whatever).

After the dough has rested for a while, divide it into two balls to press into your pans. This amount of dough is enough to cover 2 round pizza pans or 2 - 9 by 13-inch rectangular pans. If you have a bevy of boy scouts, or a gaggle of girl scouts, give them each their own pie or cake pan, and let them make individual pizzas. This recipe will make 4 to 6 pie-plate sized pizzas. They will think you are the finest den mother in town.

Press the dough into the pans, to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425°. Bake the plain crusts for about 8 minutes, or until they puff up and appear slightly dry on the surface. This is the only way I have been able to make sure these crusts cooks clear through when I make pizza. If I don't prebake these crusts, I end up with under cooked pizza centers. The kids don't actually notice things like this, but I do, and I prefer the crusts to be thoroughly cooked, so I ALWAYS pre-bake the crusts from this recipe.

Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. We make a lot of half and half pizzas, so every one can choose their own toppings. Regardless, bake at 425° until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating so you don't burn the roof of your mouth. Makes 2 large round pizzas or 2 rectangular ones.

Pizza Dough

NGREDIENTS

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

DIRECTIONS

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Pizza Dough

1 3/4 C water
1/4 C honey
4 1/2 tsp yeast (2 pkgs)
5-6 C bread flour
4 Tbsp extra virgin olive oil
2 tsp salt

Mix honey and water. Heat mixture to 125F-129F. The closer you can get it to 129, the better your yeast will proof. Add yeast, gently stir in. Allow to proof for 10 minutes (you will get about a 5" head on your yeast...this is a good thing!). Mix 3 C flour with yeast mixture with paddle attachment of your kitchenaid (if you don't have one a hand mixer will do for now). Switch to dough hook, add half the EVOO and salt. Gradually add flour to 5 C then add the rest of the EVOO. Add enough flour to make a stiff dough, turn the mixer to 7 or 8, and allow to knead for 10-15 minutes.

If you're in a hurry you can warm rise your dough (about an hour or until doubled), but this dough is really better with a cold rise. Cover, put in the fridge at least overnight (12-24 hours). Take it out, divide into 2 or 4 (makes 2 deep dish or 4 8" pizzas). Ball the dough, making sure the top skin is tight and allow to rest on the counter for about 30 minutes. Flatten balls with the palm of your hand then stretch the outside edges of the dough (the inside will naturally follow). Top with anything you like. 425F oven for about 12 minutes depending on your toppings...

Best Pizza Dough Recipe
(c/o Emeril Lagasse)

1 cup very warm water
1 package active dry yeast
1 tsp. sugar
1 tbsp. olive oil
1 tsp. salt
3 cups unbleached white flour (approx.)

Place water (make sure it is warm, but not hot or it will kill the yeast) into bowl with package of yeast, sugar, and olive oil. Mix together and place bowl in warm, draft-free place for 5 minutes to "proof" the yeast. After 5 minutes, check the bowl to make sure the yeast looks foamy -- this tells you the yeast is living and ready to go. Then, put your salt and 1 1/2 cups of flour into the bowl and mix. Add flour 1/4 cup at a time and knead by hand until dough is smooth but still slightly tacky. Make dough into round ball and place into a different bowl that has been greased with olive oil (or you can just put olive oil on your hands and rub the dough-ball). Cover loosely with plastic wrap and put in a warm, draft-free place for 1 1/2 to 2 hours to let the dough rise. It should double in size.

This recipe provides 2 pizza doughs if you want them small or one large pizza dough. Once the dough has doubled in size, sprinkle flour on your counter and roll it out to your specs, add the toppings, cook, and enjoy. I usually cook my pizza in an oiled cast-iron skillet at 400 degrees for 30-40 minutes, turning once half-way through cooking.

Here's another neat trick to do with this dough - if you have any left-over, you can heat up canola oil in a pan (deep enough to have the dough float) to about 350 degrees and fry it up into doughnuts, about 2-3 minutes each side. When you pull them out, drain them on a paper towel and sprinkle with cinnamon & sugar or powdered sugar. My husband LOVES these! :)

Pizza Dough

tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel

Toppings:

1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example

A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker?s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.

Mystic Pizza (for bread machine)
Source: Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time

MAKES ONE 1 1-INCH PIZZA

FOR THE DOUGH
2 teaspoons yeast
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3/4 cup plus 3 tablespoons water

Place all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

TO FINISH THE PIZZA
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
1 1/2 cups tomato or pizza sauce or more if you're an extra-sauce fan
1 to 1 1/2 cups grated mozzarella cheese

When the dough cycle is completed, transfer the dough to a floured work surface and let it rest for 5 minutes. Preheat the oven to 400ƒF. Lightly dust a heavy baking sheet with cornmeal and set it aside. Roll out the dough to an 11inch circle. Transfer the dough onto the baking sheet. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella. Bake the pizza for 20 minutes until the crust is a nice golden brown. Mystic pizza

MAKES ONE 11-INCH PIZZA

FOR THE DOUGH
2 teaspoons yeast
2'/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3/4 Cup plus 3 tablespoons water
Place all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

TO FINISH THE PIZZA
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
1 1/2 Cups tomato or pizza sauce or more if you're an extra-sauce fan
1 to 1 /2 Cups grated mozzarella cheese

When the dough cycle is completed, transfer the dough to a floured work surface and let it rest for 5 minutes. Preheat the oven to 400ƒF. Lightly dust a heavy baking sheet with cornmeal and set it aside. Roll out the dough to an 11inch circle. Transfer the dough onto the baking sheet. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella. Bake the pizza for 20 minutes until the crust is a nice golden brown.

From Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time

Parmesan Thin Crust Pizza

2/3 cup warm water (110 degrees F.)
1 tbsp olive oil
1/4 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 cup bread flour
2 tsp. instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.

Meanwhile preheat the pizza stone or tiles to 450F. for 30 minutes. Prepare your favorite toppings.

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. Dough may be refrigerated at this point and stored until ready to use*.

Prepare the peel with cornmeal or parchment paper. Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Slide the dough (or the parchment paper and dough) onto the baking stone.

Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.

*To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Pizza Tycoon Software