Pizza Dough
Yield: 1 9-inch thick-crust pizza, 1
12-inch thin crust pizza or 2 or 3 individual pizzas
Cook Time: 10-15 minutes
Tips: Bread Machine, Electric Mixer or Food Processor can be used to knead dough.
Suggestion: Top pizza dough using any desired pizza toppings or use with any pizza recipe.
Ingredients
- Basic Pizza Dough
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 3/4 cups all-purpose flour, plus additional for dusting
- 1 tablespoon (or 1 package) active dry yeast
- Cornmeal Pizza Dough
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 1/2 cups all-purpose flour, plus additional for dusting
- 1/3 cup fine yellow cornmeal
- 1 tablespoon active dry yeast
- Potato Pizza Dough
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 boiled and cooked potato (5 oz.)
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 1/2 cups all-purpose flour, plus additional for dusting
- 1 tablespoon active dry yeast
- Herb Pizza Dough
- 1 teaspoon salt
- 2 tablespoons minced mixed fresh herbs or 1 tablespoon mixed dried herbs
- 1 tablespoon extra virgin olive oil
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 3/4 cups all-purpose flour, plus additional for dusting
- 1 tablespoon active dry yeast
Directions
Bread Machine Method
Place all ingredients in bread machine bowl in order listed. Select "dough" setting on bread machine and press "start." If dough looks too sticky, add a little flour (1 tablespoon at a time). If dough looks too dry and tough, add a little water (1 tablespoon at a time). Just at the point when dough no longer sticks to the sides of the bread machine bowl is when dough has reached the right consistency.
Once dough cycle on your bread machine has completed, remove dough and mold dough into a ball. Oil a large glass bowl and place dough ball into bowl, turning to coat entire surface of dough ball with oil. Place bowl in a warm area and cover with a light-weight towel or plastic wrap (to prevent dough from drying out). Allow to rise until double in size (1-2 hours). Once risen, transfer dough to a flat work surface and follow instructions below for shaping dough into large or small pizzas.
Electric Mixer Method
In an electric mixer bowl (see Pizza Dough recipe for other preparation methods), gently and briefly whisk yeast with warm water and allow to rest for about 1 minute. Add all other ingredients in order listed. Using a bread hook attachment, mix on lowest setting until flour is mixed in with water. Increase speed to low-medium, and continue until dough is thoroughly blended. Pause to scrape down sides and bottom of bowl once during process. If dough is too sticky, add a little flour (about 1 tablespoon at a time). If dough is too dry and tough, add a little water (about 1 teaspoon at a time). Just at the point when dough no longer sticks to the sides of the electric mixer bowl is when dough has reached the right consistency.
Once dough reaches desired consistency, transfer to a lightly floured work surface and knead for about 3-5 minutes (by pushing and folding dough into itself). Form dough into a smooth ball. Oil a large glass bowl and place dough ball into bowl, turning to coat entire surface of dough ball with oil. Place bowl in a warm area and cover with a light-weight towel or plastic wrap (to prevent dough from drying out), and allow to rise until double in size (about 45 minutes to 2 hours). Once risen, transfer dough to a lightly floured work surface.
Squeeze and manipulate dough, then shape into a ball. (Note: For individual pizzas, cut into 2 equal portions for 2 pizzas, 3 equal portions for 3 pizzas, or 4 equal portions for 4 mini pizzas.) (Tip: Take some dough from balls that have too much dough and add to balls with not enough dough until all balls are equal in size).
Continue by following directions for 9 or 12-inch pizza, only roll into two 6-inch pizzas or three 4-inch pizzas instead of one 9 or 12-inch pizza.
Shaping Dough for a 9 or 12-inch Pizza
Flatten dough with your hands into a rounded shape, then continue flattening with a rolling pin until dough stretches to a 12-inch round (or a 9-inch round for thick-crust pizza). Use your hands when needed to help build a rounded shape. Sprinkle a small amount of flour onto work surface and dough when needed to reduce stickiness. Place dough round on an oiled solid or slotted pizza pan (a slotted pizza pan will produce a crispier crust bottom) and cover with a light-weight towel. Allow to rise for about 20-30 minutes until doubled in height.
Once dough has risen, top with your favorite toppings and bake. (Normally, pizzas will cook in about 10 minutes in a 400° F oven, but check individual pizza recipes for specific baking instructions.)
Shaping Dough for 2 or 3 Individual Pizzas
Squeeze dough into a ball, and cut into 2 equal portions if you are making 2 individual pizzas, and 3 equal portions if you are making 3 individual pizzas (take some dough from balls that have too much dough and add to balls with not enough dough until all balls are equal in size).
Continue by following directions for 9 or 12-inch pizza above, only roll into two 6-inch pizzas or three 4-inch pizzas instead of one 9 or 12-inch pizza.
Place all ingredients in bread machine bowl in order listed. Select "dough" setting on bread machine and press "start." If dough looks too sticky, add a little flour (1 tablespoon at a time). If dough looks too dry and tough, add a little water (1 tablespoon at a time). Just at the point when dough no longer sticks to the sides of the bread machine bowl is when dough has reached the right consistency.
Once dough cycle on your bread machine has completed, remove dough and mold dough into a ball. Oil a large glass bowl and place dough ball into bowl, turning to coat entire surface of dough ball with oil. Place bowl in a warm area and cover with a light-weight towel or plastic wrap (to prevent dough from drying out). Allow to rise until double in size (1-2 hours). Once risen, transfer dough to a flat work surface and follow instructions below for shaping dough into large or small pizzas.
Electric Mixer Method
In an electric mixer bowl (see Pizza Dough recipe for other preparation methods), gently and briefly whisk yeast with warm water and allow to rest for about 1 minute. Add all other ingredients in order listed. Using a bread hook attachment, mix on lowest setting until flour is mixed in with water. Increase speed to low-medium, and continue until dough is thoroughly blended. Pause to scrape down sides and bottom of bowl once during process. If dough is too sticky, add a little flour (about 1 tablespoon at a time). If dough is too dry and tough, add a little water (about 1 teaspoon at a time). Just at the point when dough no longer sticks to the sides of the electric mixer bowl is when dough has reached the right consistency.
Once dough reaches desired consistency, transfer to a lightly floured work surface and knead for about 3-5 minutes (by pushing and folding dough into itself). Form dough into a smooth ball. Oil a large glass bowl and place dough ball into bowl, turning to coat entire surface of dough ball with oil. Place bowl in a warm area and cover with a light-weight towel or plastic wrap (to prevent dough from drying out), and allow to rise until double in size (about 45 minutes to 2 hours). Once risen, transfer dough to a lightly floured work surface.
Squeeze and manipulate dough, then shape into a ball. (Note: For individual pizzas, cut into 2 equal portions for 2 pizzas, 3 equal portions for 3 pizzas, or 4 equal portions for 4 mini pizzas.) (Tip: Take some dough from balls that have too much dough and add to balls with not enough dough until all balls are equal in size).
Continue by following directions for 9 or 12-inch pizza, only roll into two 6-inch pizzas or three 4-inch pizzas instead of one 9 or 12-inch pizza.
Shaping Dough for a 9 or 12-inch Pizza
Flatten dough with your hands into a rounded shape, then continue flattening with a rolling pin until dough stretches to a 12-inch round (or a 9-inch round for thick-crust pizza). Use your hands when needed to help build a rounded shape. Sprinkle a small amount of flour onto work surface and dough when needed to reduce stickiness. Place dough round on an oiled solid or slotted pizza pan (a slotted pizza pan will produce a crispier crust bottom) and cover with a light-weight towel. Allow to rise for about 20-30 minutes until doubled in height.
Once dough has risen, top with your favorite toppings and bake. (Normally, pizzas will cook in about 10 minutes in a 400° F oven, but check individual pizza recipes for specific baking instructions.)
Shaping Dough for 2 or 3 Individual Pizzas
Squeeze dough into a ball, and cut into 2 equal portions if you are making 2 individual pizzas, and 3 equal portions if you are making 3 individual pizzas (take some dough from balls that have too much dough and add to balls with not enough dough until all balls are equal in size).
Continue by following directions for 9 or 12-inch pizza above, only roll into two 6-inch pizzas or three 4-inch pizzas instead of one 9 or 12-inch pizza.