De Best Pizza Dough Recipes

Steps:

• 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.

Steps:

• Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water.
• Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing).
• On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish.
• Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!

Steps:

• Dissolve yeast in warm water in a bowl.
• Stir in oil, sugar, salt and FOUR cups of the flour.
• Beat until smooth.
• Turn dough onto a floured surface.
• Knead in enough flour to make dough easy to handle.
• Knead til smooth 3 to 5 minutes.
• Place in a greased bowl.
• Cover and let rise in a warm place til double in size (about 45 minutes).
• Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
• Bake pizzas 425°F for 25-30 minutes.

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• 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.

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.