ORDER PIZZA DOUGH RECIPES

Name: Bread Machine Pizza Dough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 pizza
Ingredients: 2 teaspoons active dry yeast; 3 cups bread flour; 1 teaspoon salt; 1/4 cup olive oil; 1 cup water

BREAD MACHINE PIZZA DOUGH RECIPE - FOOD.COM

Bread Machine Pizza Dough Recipe - Food.com image

I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 pizza

Number Of Ingredients 5

Ingredients

2 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1/4 cup olive oil
1 cup water

Steps:

Add ingredients in the order reccommended for your bread machine and set to dough cycle.
After it's finished, transfer dough to lightly oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
Enjoy!

Nutrition Facts : Calories 1868.4, FatContent 58.3, SaturatedFatContent 8.1, CholesterolContent 0, SodiumContent 2345.2, CarbohydrateContent 289.5, FiberContent 12.3, SugarContent 1, ProteinContent 42

PIZZA DOUGH I RECIPE | ALLRECIPES

Pizza Dough I Recipe | Allrecipes image

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Provided by Gudny Bjorg Kjaerbo

Categories Pizza Dough and Crusts

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 pizza

Number Of Ingredients 6

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)

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.n
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.n

Nutrition Facts : Calories 111.8 calories, CarbohydrateContent 20.1 g, FatContent 2.1 g, FiberContent 0.8 g, ProteinContent 2.8 g, SaturatedFatContent 0.3 g, SodiumContent 156.2 mg, SugarContent 0.9 g

More about "order pizza dough recipes"

CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI UNITED KINGDOM

Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza!Makes 3 x 330g dough balls or 4 x 250g dough balls
From uk.ooni.com
Reviews 4
Total Time 4 hours 21 minutes

Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.

See details

COLD-PROVE PIZZA DOUGH RECIPE — OONI USA

Good things come to those who wait, and pizza dough is certainly no exception!Cold-proving or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for a long period of time.A 24- to 72-hour prove time helps the dough to develop a complex structure, creating a deeper flavor and added texture. Shaping the dough into balls while they’re cold also prevents excess air from escaping, resulting in beautifully bubbly crusts when cooked. Although it requires a bit of forward planning, the technique itself is super simple, and the results are well worth the wait. Just mix the ingredients together, then pop the pizza dough in the fridge and let the yeast work its magic! This recipe is very similar to our Classic Pizza Dough, with simply the quantity of yeast adjusted for cold-proving.Makes 4 x 12” (30cm) pizzas (equivalent to 4x 250g dough balls), or 3x 16” (40cm) pizzas (equivalent to 3 x 330g dough balls)Preparation: 29 h 40 min
From ooni.com
Reviews 4
Total Time 29 hours 41 minutes

Stretching the pizza doughOnce the second prove is complete, you’re ready to stretch out your pizza bases!Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12”/16” circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven!

See details

BREAD MACHINE PIZZA DOUGH RECIPE - FOOD.COM

I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 1868.4 per serving

Enjoy!

See details

MASTER PIZZA DOUGH | ALLRECIPES

Very good recipe (a 3 star ranking means that we would make it again, a 5 means that this is the best we've found - this is a solid 4). We've tried about 10 different pizza dough recipes and this has been …
From allrecipes.com

See details

REAL ITALIAN PIZZA DOUGH - ALLRECIPES

Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order …
From allrecipes.com

See details

EASY BREAD FLOUR PIZZA DOUGH - LENA'S KITCHEN

When making homemade pizza dough, Tipo “00” Extra Fine Bread Flour is the best you can use. “00” flour is so finely ground and produces a pizza crust that’s airy, chewy, and soft. This flour also …
From lenaskitchenblog.com

See details

HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES

Jan 03, 2022 · Pizza Dough: Makes enough dough for two 10-12 inch pizzas. 1 1/2 cups (355 ml) warm water (105°F-115°F). 1 package (2 1/4 teaspoons) active dry yeast. 3 3/4 cups (490 g) bread flour. 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven). 2 teaspoons salt. 1 teaspoon sugar. Pizza …
From simplyrecipes.com

See details

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH - ALLRECIPES

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it …
From allrecipes.com

See details

PIZZA DOUGH AND CRUST RECIPES | ALLRECIPES

See details

PIZZA DOUGH I RECIPE | ALLRECIPES

This pizza dough is BY FAR the BEST home made pizza dough that I have made to date. It baked up phenomenally, rolled out SO easy and tasted fantastic! The reason it doesn't require all the …
From allrecipes.com

See details

HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES

See details

THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL

Jan 05, 2021 · Recipe Notes: *This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza …
From tasteandtellblog.com

See details

PIZZA DOUGH PROPORTIONS, AUTOMATIC CALCULATOR - ALEX

Jul 12, 2015 · Update on refrigerating pizza dough: at 70% hydration, it was perfect after three days fermentation, still good and tasty after five days, and a bit tangy after seven days. So, to me, 3-5 …
From frenchguycooking.com

See details