Anyone know a simple, quick pizza dough recipe?!
Answers: I want to make some calzones today, so something ready within a couple hours would be great. Thanks!
Here is a quick easy recipe for calzones:
EASY BISCUIT CALZONES
1 pkg. pepperoni slices
1 lb. Italian sausage, cooked and drained (optional)
1 package (16.3 oz.) refrigerated grand-size biscuits
1 jar (1 lb. 10 oz.) Pasta Sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 350°.
2. Separate biscuits.
3. On lightly floured surface, roll each biscuit into 7 x 4-inch oval.
4. Place 2 tablespoons Pasta Sauce on long side of each oval.
5. Evenly top each oval with pepperoni and sausage (if desired); sprinkle with mozzarella cheese.
6. Fold dough over and pinch edges to seal.
7. On greased baking sheet, arrange calzones seam-side down.
8. Bake 15 minutes or until golden.
9. Serve with remaining Pasta Sauce, heated, for dipping.
But if you really must have pizza dough, then:
Pizza Crust
(Traditional Method)
2 ? cups all-purpose flour
1 package Quick-Rise Yeast
1 ? teaspoons salt
1 cup water
2 tablespoons water
1. Preheat oven to 400 degrees.
2. In medium mixer bowl, combine 1 cup flour, yeast and salt; mixing well.
3. Combine water and oil; heat to 120-130 degrees and add to flour mixture.
4. Blend at low speed until moistened.
5. Then beat 3 minutes at medium speed.
6. By hand, gradually stir in enough remaining flour to make dough firm.
7. Knead on floured surface 3 to 5 minutes.
8. Divide dough into 2 parts.
9. With well-floured or greased fingers, press each half into a greased 12” or 14” pizza pan.
i use frozen bread dough for the crust when i make stromboli...it's delicious...just thaw and rise according to package directions then roll out on a floured surface. it will take a little time rolling it out since it likes to spring back but when you are done it's well worth it. ENJOY!!
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann's Quick-Rise Instant Yeast,
2 cups water
1/4 cup olive oil or vegetable oil
Set aside 1 cup flour from total amount. Mix remaining flour, salt and yeast in large bowl. Heat water and olive oil to 125o to 130oF. Add to dry ingredients; blend well. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2 thick-crust 13 × 9-inch pizzas.
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VARIATIONS
Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano or rosemary to dry ingredients.
Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese to dry ingredients.
Active time: 15 min Start to finish: 1 3/4 hr
Servings: Makes 2 (10-inch) pizzas.
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt Make dough:
Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.
Cooks' note:
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Here are a couple of mine.
Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
--------------------------------------...
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
Pizza Crust
2 1/4 tsp. active yeast
1/2 tsp. packed brown sugar
1 tsp. salt
2 Tbp. olive oil
1 1/2 cups warm water [110 deg.]
3 1/3 cup A.P. flour
1) In a large bowl mix the water and br. sugar and yeast, letting it
set for 10 min.
2) After the time is up stir the salt and oil into the the yeast
solution. Mix in 2 1/2 cups of the flour.
3) Turn the dough out on to a clean floured surface and knead in more
flour until the dough is no longer sticky. Place the dough in a well
greased bowl and cover with a cloth. Let the dough rise in a warm
spot until doubled [apx. 1 hour].Allow the dough to rest 5 min. or so
before rolling out. Use your favorite pizza sauce and toppings.
4) Bake in pre-heated oven at 425 degrees.
*** hint - let dough rise 15 - 20 min. before baking and topping.
5) Bake until cheese and crust are golden brown and delicious. About
15 min.
this is a great recipe
3 cups of self raising flour
1 teaspoon of salt and ............
4oograms of continental yogart mix all together add more yogart if its dry or more flour if wet and knead then leve for an hour or two and there you have it great pizza dough with no mucking around with oil or yeast nd its healthy, no fats except in the yogart and the taste is great infact people think its ordinary greasy pizza dough.
My Mother's recipe is called Quick Dough:
Ingredients:
:
61/2 cups of flour ( you may need to add more until you can handle the dough)
2 cups of luke warm water
3 packs of quick-rise dry yeast
1 tbsp of salt
2 eggs
1/2 cup of oil
1/2 cup sugar
Mix together, Knead until smooth, let raise then form into your calzones or pizza and bake at 350 degrees for about 30 minutes.