PIZZA DOUGH RECIPE BREAD FLOUR RECIPES

Name: Pizza dough
Total time: 20 min
Yield: 8 medium-sized thin bases
Ingredients: 1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour; 1 teaspoon fine sea salt; 2 x 7 g dried yeast sachets; 1 tablespoon golden caster sugar; 4 tablespoons extra virgin olive oil

HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES

Homemade pizza dough recipe | Jamie Oliver recipes image

Once you've tried this easy pizza dough recipe, you'll never look back (trust me)

Total Time 20 minutes

Yield 8 medium-sized thin bases

Number Of Ingredients 5

Ingredients

1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil

Steps:

1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre

PIZZA DOUGH (FOR BREAD MACHINE) RECIPE - FOOD.COM

Pizza Dough (For Bread Machine) Recipe - Food.com image

Before you start make sure you bread machine has the dough setting. We often have pizza nights and use this recipe for a base, this makes up a crispy pizza base. This recipe uses Australia metric measuring tools - One Australian tablespoon equals 20 mls - Thank you Chef #223169 for the photo idea :D

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 2 thin base pizzas

Number Of Ingredients 5

Ingredients

200 ml water
1 tablespoon olive oil
1 teaspoon salt
2 1/2 cups bread flour
1 3/4 teaspoons dry yeast

Steps:

Place ingredients in exact order listed above into the bread machines pan. IMPORTANT - Do not mix ingredients!
Set machine to dough setting, and press start. (My machine took 50 mins to complete it's cycle).
When bread machine has finished what it needs to do. Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into two x 20 cm rounds for a thinner based pizza.
Place onto a lightly greased backing tray and dress with your favourite topping.
Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.

Nutrition Facts : Calories 639.8, FatContent 8.6, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 1170.8, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6

More about "pizza dough recipe bread flour recipes"

PIZZA DOUGH RECIPE | BOBBY FLAY | FOOD NETWORK

For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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

EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES

Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
16. Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

See details

PIZZA DOUGH RECIPE | BOBBY FLAY | FOOD NETWORK

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

See details

BREAD MACHINE PIZZA DOUGH RECIPE - FOOD.COM

Enjoy!

See details

EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
16. Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

See details

PIZZA DOUGH RECIPE - BBC FOOD

Make your own easy pizza dough with this authentic Italian recipe – it uses '00' flour to give the base a lighter, crisper texture. But if you have bread flour, it will still produce a great homemade pizza.
From bbc.co.uk
Reviews 4.5
Cuisine Italian

Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

See details

BREAKFAST PIZZA RECIPE - SKINNYTASTE

This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Breakfast, Brunch
Cuisine Italian
Calories 271 kcal per serving

Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

See details

PIZZA DOUGH RECIPE - BBC FOOD

Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

See details

BREAKFAST PIZZA RECIPE - SKINNYTASTE

Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

See details

BREAD MACHINE THIN CRUST PIZZA DOUGH RECIPE | ALLRECIPES

Tried this recipe tonight. (My first bread maker pizza dough!) It was great, except I needed more like 1 cup of water. 3/4 was way too dry. I had to scrape all the excess flour off of the sides of the bread …
From allrecipes.com

See details

BREAD MACHINE PIZZA DOUGH RECIPE | ALLRECIPES

This is an excellent pizza dough. Works wonderfully in the bread machine. I doubled the recipe and it worked perfectly. If you are worried about tasting the beer, worry no longer. We could not taste it at all. I used this as a pizza dough, for sticky buns, and for Salsa Biscuit Chicken, and it worked perfectly for all three recipes.
From allrecipes.com

See details

BREAD MACHINE PIZZA DOUGH RECIPE - MOM ON TIMEOUT

Feb 22, 2012 · This recipe makes 1 pizza so I usually double it so we can have leftovers. It also make fabulous bread sticks so there is also that option. We really enjoy this pizza dough recipe and I know you will too! Ingredients: 2 c flour (I like to use bread flour but all purpose and even a combination of AP and wheat flour …
From momontimeout.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

PIZZA DOUGH RECIPE - JO COOKS

Jun 22, 2019 · My Pizza Dough Recipe couldn’t be any easier, I promise you that!So put down the phone, you’ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your time!. With my easy, fool proof Pizza Dough Recipe, you’ll learn to make your own homemade pizza …
From jocooks.com

See details

HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES

See details

PIZZA DOUGH RECIPE - JO COOKS

See details

FAIL-PROOF PIZZA DOUGH & CHEESY GARLIC BREAD STICKS RE…

CHEESY GARLIC BREAD STICKS: Preheat oven to 500°F with pizza stone inside. Mix butter and garlic in a small bowl and set aside. Spread pizza dough out into a 12-inch circle on parchment paper. (This makes it easier to transfer to the pizza stone.) Spread the butter and garlic mixture over dough …
From keyingredient.com

See details

PIZZA DOUGH - THE BEST PIZZA CRUST ... - NATASHASKITCHEN.COM

Apr 24, 2020 · The #1 Secret to the Best Pizza Dough: Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza …
From natashaskitchen.com

See details

PIZZA RECIPES - SERIOUS EATS

Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies …
From seriouseats.com

See details

TIPO 00 FLOUR PIZZA DOUGH | ITALIAN FOOD FOREVER | DEBORAH ...

Feb 06, 2019 · I recently was sent a bag of Tipo 00 flour to make pizza dough and fell in love with the tender dough it creates. San Felice is in fact certified Authentic Artisan Neapolitan Pizza Flour and creates a light crust that is crisp on the outside but tender to the bite. In Italy, flour …
From italianfoodforever.com

See details

BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH

Mar 18, 2019 · 4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza. 5. Roll into pizza shape. Spray your work surface lightly with cooking spray, or dust lightly with flour.
From tastesbetterfromscratch.com

See details

THE PREPARED PANTRY

The Prepared Pantry is a family-owned business located in Rigby, Idaho. The company sells baking mixes, kitchen tools, baking ingredients, and gourmet foods. It has its own production facility …
From preparedpantry.com

See details