Time 2h10m Yield two 1-pound dough balls Number Of Ingredients 5 Steps:
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Time 40m Yield Makes 1 pound Number Of Ingredients 6 Steps:
Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface. Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
Time 1h50m Yield 1 twelve inch pizza Number Of Ingredients 8 Steps:
Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast. Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor. Process for about 10 seconds, or until combined. Add the yeast mixture, pulsing to combine. Add enough of the remaining flour to form a soft, slightly moist dough. If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water. Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute. Transfer the dough to a bowl. Drizzle with a little olive oil and turn the dough over to coat lightly with oil. cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour. (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F. Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan. Stretch the dough to fit the pan, building up the edges slightly. Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes. Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.
Time 2h45m Yield 2 dough balls Number Of Ingredients 6 Steps:
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
Time 1h10m Yield Makes 2 pounds Number Of Ingredients 5 Steps:
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using. Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.
Time 36m Yield 2 (12-inch) pizzas, serving 4 Number Of Ingredients 5 Steps:
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
Time 18h35m Yield 4 Number Of Ingredients 8 Steps:
Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes. Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size. Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Time 35m Yield 1 pizza crust Number Of Ingredients 4 Steps:
Mix yeast in warm water until dissolved. Stir in oil and flour until it forms a dough ball. Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up. Let rise for 15 minutes. Spread on pizza pan, jelly roll pan or baking stone (I’ve used them all). Top with your favorite sauce, meats, veggies, herbs and/or cheeses!
Time 30m Yield 2 crusts (8 servings each). Number Of Ingredients 7 Steps:
In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Time 45m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In large bowl, mix first 4 ingredients. Mix water and oil; add to flour mixture. Turn onto floured surface; knead for 2 minutes. Place in a greased bowl; turning to grease top. Cover and let rise for 20 minutes. Punch down; place on 12in, greased pizza pan. Pat into a circle. Topping: Mix first 5 ingredients and spread over crust. Put a few pepperoni slices on top of sauce. Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan. Put the rest of the pepperoni on. Repeat the cheese layer. Bake at 400* for 20 minutes or until light brown.
Time 51m Yield 2 thin crust pies Number Of Ingredients 7 Steps:
In a large bowl, combine 1 1/2 cups of flour with yeast and salt. Pour hot water and oil into flour mixture and mix well. Mix in remaining flour to make a slightly sticky dough. Form dough into a ball. On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic. Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching. Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal. Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness. Let rise for 15 minutes, a little longer if you are making a thick crust. Add toppings. Bake in 450 degree oven for 16 to 18 minutes.
Time 25m Yield 8 Number Of Ingredients 5 Steps:
Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes. Roll dough into a 12-inch circle on a baking sheet.
Time 35m Yield 15 Number Of Ingredients 6 Steps:
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Time 45m Yield Serves 8 Number Of Ingredients 6 Steps:
Preheat oven to 450°F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or sheet pan dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 minutes or until golden brown. Let baked pizza cool for 5 minutes before serving.
Time 10m Yield 1 pizza dough Number Of Ingredients 5 Steps:
Mix 1 cup of flour with all other ingredients. Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm. Spread out onto greased pizza pan and top with your favorite toppings. Bake at 375 degrees for approximately 15 minutes. Enjoy!
Time 2h40m Yield 16 Number Of Ingredients 8 Steps:
Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes. Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that’s been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour. Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes. Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust. Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired. Bake in the preheated oven until golden, 18 to 24 minutes.
Time 30m Yield 2 crusts (4 servings) Number Of Ingredients 6 Steps:
Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
