Quick Basic Pizza Dough
Feb 22, · Stir the ingredients to make a sticky dough. Use a sturdy spoon, stand mixer, or bread machine to mix the dough ingredients. Stir until they're completely combined and you don't see pockets of flour. If the dough seems too dry, you can stir in the remaining 1 ? 4 cup (59 ml) of lukewarm water, a spoonful at a time.; If you're using a stand mixer, use the dough hook attachment. Apr 24, · The Takeaway: use less yeast and let the dough rest. How to Make Pizza Dough Video Tutorial: Watch the pizza dough video tutorial once and you will be a pro in no time. Here is a quick overview of the process for easy reference: Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
This homemade pizza crust comes together quickly—give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured surface and gently knead 1 or 2 times before using. Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide what time is it central standard time before freezing.
Quick Basic Pizza Dough. Rating: 3. Read Reviews Add Reviews. Save Pin Print ellipsis More. How to make sh file executable Summary prep:. Reviews Rating: 1. Rating: 5. I loved this recipe! I have made it many many times ever since I have found it. I made this two days in a row. I used bread flour and we both loved it.
I also made pitas out of the dough left from one pizza. It is so easy I could make it every day. Rating: 3 stars. I know, it is in the directions BUT it is still part of the recipe.
Rating: 5 stars. Love it, great and easy!!! Fabulous, delicious, and very easy to make. I love that it makes two large pizzas and my crust was nice and crispy to hold all my yummy toppings. If you enjoy a lot of toppings veggies, tomatoes, and sauce then use this recipe. It came out crispy, while also a bit chewy, what are the symptoms for thyroid not sweet at all! I used all 2 Tbsp of sugar and was very concerned!
Rating: 4 stars. My go to pizza dough. Always a hit in the house. Made least once weekly. This is a great tasting dough but the dough was too runny.
We needed to add a couple more cups of flour. Otherwise, it was delicious. This recipe is perfect! I use 4 teaspoons of jarred yeast instead of the packets, and let it rise a little longer. We make this almost weekly. After trying many quick dough recipes many using bland rapid-rise yeastI have to admit I keep coming back to this one. It does have a better yeast flavor and bakes well.
Most of the others taste like some boring Bisquick dough. I do have two suggestions, if you have Bread flour, use it instead of A. It has a better stretch and taste, but still fine with A. Secondly, whatever flour you use start with 3 cups and add from there.
When I go to four, it always seems too dry as both a dough and a finished pizza. I did the recipe as stated, spooning the floor into the cup.
It's a versatile dough and as asingle person I can freeze several balls for later use. The taste has a mellow yeastiness. I like this easy recipe because it just called for pantry basics.
I made it in my What is sakrete used for mixer with the dough hook. I bloomed the yeast first, then added salt, sugar, and oil, mixed in the 4 cups of flour gradually and let it knead a few minutes with the machine.
I let it rise one hour at room temp then punched it down and let it sit a couple of hours in the refrigerator until I was ready to bake. It still rose to the top of my batter bowl even when chilled. Had a nice yeasty taste after baking. I think the extended cold rise helped develop the flavor. I'd make this again but next time spread each piece a little thinner before baking or maybe cut the dough in 5 or 6 pieces before patting it out.
A delicious and easy recipe. I added some olive oil and a sprinkle of course kosher salt on the exposed crust. Hi Sarah! Love your videos and recipes! But, hey a question about this recipe.
It seems like you scoop and level flour in most of your videos. There's a slight difference between the two methods. Scooping and leveling usually measures more flour than spooning and leveling. Which is the correct method for this pizza dough recipe?
Rating: 1 stars. The recipe worked, but it was awful. At Way too much flour, and with the quantities of flour and water specified, no wonder it requires 2 packets of yeast. I expected the dough would at least taste yeasty, but all it tasted like was flour. This is the worst dough, pizza or otherwise, ever. I'm an experienced cook and baker, and made no mistakes or changes to this recipe. I baked it once as pizza in my pizza oven and once as a baguette of sorts - both the worst what is a melodic scale I ever made.
I'm surprised so many other reviewers love this recipe and write that it is perfect as is, in fact it was those reviews that spurred me to try it despite initial misgivings. But with all those changes, I'd be making a dough that no longer resembles this recipe at all. I love this recipe. I tried making one pizza and it worked amazingly. I am definitely going to follow this recipe again soon. This was the perfect Pizza Dough for our home. Tried many but this was the best. My kids said I perfected it to Pizza Hut dough.
I started making homemade Pizza about 4 months now and this was the best, the kids loved it. I made this and cooked one pizza a few hours later. It turned out good. The rest of the dough I put in a ziplock baggie and left in the refrigerator for two days. Day one I took it out and set it on the counter to come to room temp.
But I was unable to cook it that day so I put it back in the refrigerator. Day 2 I took it out and let it come to room temp. WOW the yeasty flavor was awesome and the dough cooked perfect. I have a pizza stone and set my oven for degrees the pizza was done in about 10 to 12 minutes Will do this again soon. The dough was really great. It didn't turn out as sticky as in the recipe for me but still a beautiful smooth dough.
The pizza turned out to be the best one I made so far.
Yummy pizza dough. I use the bread hook in my Kitchen Aide mixer to mix & knead this dough. This recipe makes 2 large, thin crust pizzas. I make 1 pizza the day I mix the dough & save the other dough for a pizza next week the dough only holds in the fridge for about a week. 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 right at home with your favorite likedatingen.com the video to see how it’s all done! May 23, · This is the easiest, BEST pizza dough recipe. With just 6 ingredients and no fancy flours required (I've included instructions for using all-purpose OR bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you'd like), .
An easy pizza crust that makes an exceptional homemade pizza — puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.
Top with anything your heart desires — see our Pizza Sauce and favourite pizza toppings! No yeast? So when I tell you that we all agree this is the best pizza crust recipe, that means something! It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside.
The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin. Prawn pizza evidence! Recipe here. Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed.
However, the recipe includes directions for active dry yeast too ie ordinary yeast powder ;. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops — see photo below.
But if you are menu planning, then seek it out! Olive oil — required to keep the crust tender and moist inside when making pizza in home ovens. Knead for 5 minutes using your hand or 3 minutes in a stand mixer see next section for food processor. This is what the dough looks like before and after kneading. End result is exactly the same! The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten instead of 5 minutes of hand kneading.
Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing! Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour!
This is because dough develops more flavour over time. The dough may rise a little bit more in the fridge. It can also be frozen. Directions provided for fridge and freezer in the recipe. If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough. Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 — 4 hours because the dough needs to come to room temperature first before it will start to rise.
Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts. Do not stress about forming perfect bases. Patch tears with extra dough. Use fingers to flatten puffy dough dome and stretch it out slightly.
I never press down or pinch the edges;. Here are our Pizza Sauce recipes. We have three versions:. Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using.
Almost-instant pizza sauce made using tomato paste. Plus, it takes seconds to make! Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the Instant Pizza Sauce because the slight sourness from the tomato paste balances out the strong flavoured toppings. Pizza bases like this are not built for fully loading with toppings.
It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up. So this lecture is really for me! If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. See recipe notes for directions. Hands all the way. The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! The pizza bases will be pale and just cooked through in the centre which is what you want.
Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. Or refrigerate only overnight. To use, thaw about 2 hours on counter, or half a day in fridge , top, then bake 10 minutes at temp per recipe.
The best way is to use a covered skillet — this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! See below for the 40 second food processor method. PS Accidentally cut out sugar, oops! Will replace video shortly! After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same!
Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Below is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Hi Dw, sorry you had issues here — was the dough too springy?
Sounds like it may have been too dry, can I ask what flour you used? Hi Nagi,. Just made your pizza dough and New York Style sauce for a pizza night. The whole family really enjoyed this pizza. Ended up doing one meat lovers, one three cheese and one all dressed. I used all purpose flour and regular active yeast that I did proof and it turned out perfectly. Hi Navi, thanks for your super easy, soft and delicious pizza dough recipe. I made half portions and got 2 medium size pizza. I will definitely make again.
Your recipes is always the best! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Pizza recipes. Recipe here Slice of prawn pizza — shows how this homemade pizza crust has enough structure to be picked up without being sloppy. Topping recipe here. Spread pizza crust with Instant Pizza Sauce — recipe here.
Sugar — helps the dough rise and brown the crust; Salt — nobody likes a bland, flavourless pizza crust! Warm water — yeast loves warmth so it helps the dough rise faster; Olive oil — required to keep the crust tender and moist inside when making pizza in home ovens. You need bread flour to get these large, irregular size holes you see in the crumb.
This is authentic wood fired Italian pizzeria style! Part 1: How to make pizza dough It. And so many options: Hand knead — 5 minutes Standmixer — 3 minutes Food processor — 40 seconds yes, really! Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; Scrape out onto a floured work surface and bring it together into a ball; then Knead for 5 minutes using your hand or 3 minutes in a stand mixer see next section for food processor.
Pizza dough before and after kneading. Drizzle the same bowl with olive oil, then put the dough in; Cover with cling wrap and rise 1 hour in warm place. Typically, I make pizza dough the night before, leave it overnight then make it the next day. Author: Nagi. Prep: 30 mins. Cook: 30 mins. Dough rising: 3 hrs. Recipe video above. This pizza dough can be made in 40 seconds flat using a food processor see 2nd recipe card below , or just 5 minutes of hand kneading.