5 Minute Artisan Pizza Dough Recipes

Steps:

• Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
• Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
• Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
• Cover with a non-airtight lid.
• Allow to rise at room temperature for 2 hours.
• DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
• Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
• On Pizza Day.
• 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
• Prepare and organize your toppings.
• Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
• Pull up and cut off a 1/2 pound (orange-size) piece of dough.
• Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
• Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
• Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
• Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
• Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
• Allow to cool slightly on a wire rack.

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.