Italian Pizza Dough Recipes

Steps:

• In a small bowl combine salt, honey, olive oil, and cool water.
• Mix well and set aside.
• In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
• After proofing combine honey mixture and yeast in one large mixing bowl.
• Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
• Place dough ball on lightly floured surface and knead until smooth.
• Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
• Divide into two equal sized dough balls.
• If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
• Roll out into two pies and add your favorite sauce and topping combinations.

Steps:

• 1. Mix Flour, salt and yeast in a large bowl.
• 2. Add water and oil to the flour mixture. Mix to combine. Sprinkle some bench flour on your flat working space and place dough on it. Knead dough until smooth and elastic. This can take anywhere from 5 to 10 minutes.
• 3. Place the dough into an oiled bowl. Cover with plastic wrap and place in a warm place. Let the dough double in size. This takes about 1 1/2 hours.
• 4. Divide the dough into 6 portions and shape into balls. Cover with kitchen towel and rest for 30 minutes.
• 5. When you are ready to bake your pizzas, place a pizza stone in the oven. Preheat oven to 500 degrees Fahrenheit.
• 6. Roll the dough out to preferred thickness and top with tomato puree (see note below) or oil if making white pizza. Bake for about 5 minutes.
• 7. Remove pizza from oven and top with toppings of choice. Bake for an additional 5 minutes.
• ***For authentic tasting pizzas use either Pomì Strained Tomatoes or Cento Tomato Puree.

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

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.

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

Steps:

• How to make the dough:
• Mix flour and salt in a bowl. In a food processor fitted with a metal blade, pour the mixture. Combine the warm water and sugar in a measuring cup. Sprinkle the yeast over the warm water. Let stand until foamy in appearance, about 5 minutes. Pour the water and oil into the food processor. Process until the mixture becomes a ball.
• Remove the dough from the food processor and put on lightly floured surface. Slightly knead until smooth. Put in a greased bowl and let rise in a warm place (about 45 minutes).
• Punch down the dough and let rise for another 45 minutes.
• Divide the dough into 6 equal pieces. Roll each piece on a clean surface, with a bit of flour if necessary, to a 6-inch circle.
• Meantime, dust 2 sheet pans lightly with cornmeal. Place the dough disks on the prepared sheet pans and top with sauce and toppings.
• preheat oven to 500F. Now, you’re ready to do the toppings.
• Brush dough with tomato paste the add sundried tomatoes. Distribute evenly all topping ingredients except cheese. Put a dash of salt and pepper.
• Add cheese. Bake for 12 - 15 minutes.