RECIPE: PIZZA DOUGH 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

BREAKFAST PIZZA RECIPE - SKINNYTASTE

Breakfast Pizza Recipe - Skinnytaste image

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!

Provided by Gina

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 cup (5 oz) all purpose or white whole wheat flour*
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup non-fat Greek yogurt (not regular, drained if theres any liquid)
handful baby spinach
2 ounces (1/2 cup) shredded mozzarella cheese
8 cherry tomatoes (sliced)
4 large eggs
2 strips cooked center cut bacon (chopped)

Steps:

Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls about 3-3/8 oz each.
Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

Nutrition Facts : ServingSize 1 pizza, Calories 271 kcal, CarbohydrateContent 27 g, ProteinContent 20.5 g, FatContent 9 g, SaturatedFatContent 4 g, CholesterolContent 198.5 mg, SodiumContent 568 mg, FiberContent 1.5 g, SugarContent 2.5 g

More about "recipe: pizza dough recipes"

THE BEST PIZZA DOUGH RECIPE: HOW TO MAKE IT - TASTE OF HOME

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! —Josh Rink, Taste of Home Food Stylist
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 144 calories per serving

In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

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QUICK AND EASY PIZZA DOUGH RECIPE - FOOD.COM

A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 997.8 per serving

Bake at 375 degrees for approximately 15 minutes. Enjoy!

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QUICK PIZZA DOUGH RECIPE - NYT COOKING

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving

Make the pizza:

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

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
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 639.8 per serving

Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.

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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

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NO YEAST PIZZA DOUGH RECIPE | BBC GOOD FOOD

Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Main course
Calories 352 calories per serving

Add toppings and bake each on a baking sheet for 15 mins.

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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!

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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.

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QUICK PIZZA DOUGH RECIPE - NYT COOKING

Make the pizza:

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

Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.

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

NO YEAST PIZZA DOUGH RECIPE | BBC GOOD FOOD

Add toppings and bake each on a baking sheet for 15 mins.

See details

COLD-PROVE PIZZA DOUGH RECIPE — OONI USA

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

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

BASIC PIZZA DOUGH - BY HAND METHOD RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 36 minutes
Category main-dish
Cuisine italian

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

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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.

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PIZZA CUPCAKES RECIPE - PILLSBURY.COM

Here’s a fun way to have pizza in a cupcake!
From pillsbury.com
Reviews 4.5
Total Time 30 minutes

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

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EASY DEEP-DISH PIZZA PIE RECIPE - PILLSBURY.COM

Tuck your favorite fillings inside a crust of fresh bread, and enjoy a hearty stuffed pie-pan pizza.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 15 minutes
Cuisine Italian
Calories 350 per serving

Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.

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HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES

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From simplyrecipes.com

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THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE | ALLRECIPES

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza …
From allrecipes.com

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PERFECT PIZZA DOUGH RECIPE | ALTON BROWN

Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough …
From altonbrown.com

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THE FINAL PIZZA DOUGH RECIPE | ALTON BROWN

Place rested dough on the countertop. Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log. Split the dough into 3 equal parts using either a large serrated knife or dough …
From altonbrown.com

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NEW YORK STYLE PIZZA RECIPE | ALLRECIPES

I rarely bake anything well but this was so delicious and easy to make. I made the dough the day before, the next day it came out super stretchy. Stretched dough onto a baking tray and added: - Tomato pizza …
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THE FINAL PIZZA DOUGH RECIPE | ALTON BROWN

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PIZZA PIZZAS RECIPE | ALTON BROWN | FOOD NETWORK

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the ...
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5 MINUTE PIZZA DOUGH RECIPE (NO RISE, NO KNEAD DOUGH)

This 5 minute pizza dough is one of those recipes. 'Wait!' You say. 'It's pizza dough. Ok, so it's 5 minute pizza dough, but what's special about that? It's for pizza, right?' Yes. And at the same time, a definitive and resounding no. Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza …
From unclejerryskitchen.com

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HOMEMADE PIZZA DOUGH | RICARDO

Dec 03, 2008 · Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe …
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Apr 03, 2020 · Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and …
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Sep 04, 2020 · Roll the dough super thin and dock it with a fork. Then, brush the top with a thin layer of olive oil, sprinkle with salt, and bake in a 400-degree oven for 10 minutes.
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