How can i make pizza dough?!
How can i make pizza dough?
Answers:
Pizza Dough
INGREDIENTS
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
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.
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If you want, you can add 1 tsp garlic, 1 tsp basil, only 2 1/2 cups of flour, olive rather than vegetable oil, and let rise for 30 mins. I also bake the crust alone for 5-7 mins then add my toppings.
Source(s):
http://allrecipes.com/recipe/pizza-dough...
Pizza Dough
INGREDIENTS:
1 envelope active dry yeast
1 cup warm water
1/2 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
PREPARATION:
Put warm water in a cup; sprinkle yeast over water and stir in sugar. Let yeast stand for about 10 minutes, or until it begins to bubble.
Sift flour and salt into a large bowl; pour in yeast mixture and beat until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.
Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with towel; let rise in a warm place, away from drafts, for about 30 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two 14-inch pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake according to pizza recipe directions, or about 15 to 20 minutes at 425°.
The quick way to make pizza dough is to go to the refrigerated section of your grocery store and look for pizza dough amongst the instant bake rolls. I can't remember the brand but it's pretty good. Good Luck !!
Hi,
Wolfgang Puck's is my favorite. I have made it several times and it always works.
http://www.wolfgangpuck.com/recipedetail...
Basic Pizza Dough
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. saltYou have three choices in mixing your dough:
* In A Food Processor
* In A Bread Machine
* By Hand
Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
By Hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
No Yeast Pizza Crust Recipe
This is a good recipe if you don't have any yeast or don't have time for dough to rise.
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil
Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness.