MASTER PIZZA DOUGH
It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
- Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
- Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 40.1 g, Fat 5 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 293 mg, Sugar 0.1 g
QUICK BASIC PIZZA DOUGH
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Yield Makes 2 pounds
Number Of Ingredients 5
Steps:
- Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
- 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 it before freezing.
Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g
5-MINUTE ARTISAN PIZZA DOUGH
Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.
Provided by Southern Polar Bear
Categories Yeast Breads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 416.5, Fat 8.4, SaturatedFat 1.2, Sodium 1052.6, Carbohydrate 73, Fiber 3.5, Sugar 0.2, Protein 11.1
MASTER PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 medium sized pizzas
Number Of Ingredients 7
Steps:
- Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.
- SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate
MASTER RECIPE FOR PIZZA DOUGH
Provided by Food Network
Yield Four 7-inch pizza rounds .
Number Of Ingredients 5
Steps:
- In a small bowl or cup combine milk with 3/4 cup water that is warm to the touch (about 125 degrees). Sprinkle dry yeast or crumble fresh yeast over. Stir once and let sit in a warm spot until it foams, 10 to 20 minutes.
- In a large bowl combine 3 cups flour with salt. Pour yeast mixture over flour, stirring with a wooden spoon to mix well. Dough will be very wet. Generously flour a work surface and turn out dough. Begin kneading, adding extra cake flour a handful at a time or less, scraping up and turning dough with a dough scraper. You will need about 10 minutes to knead and add flour. Dough is ready when it is smooth, silky and just past stickiness. Do not add too much flour or dough will be very dry. Gather up dough in a ball.
- Lightly oil a large bowl, add dough and cover tightly with plastic wrap. Let rise at room temperature about 2 hours or until doubled. Turn out dough onto a lightly floured surface and cut into 4 even pieces. Shape into rough rounds, about 7 inches in diameter, 1/4-inch thick with a 3/8-inch-thick rim. Transfer to pizza peels or baking sheets sprinkled lightly with cornmeal. Cover loosely with towels and let rise 10 to 60 minutes. Top and bake according to recipe instructions.
MASTER DOUGH FOR BREAD
Use for pizza, bread, rolls, etc. Makes one 20 ounce ball of dough. Time does not include rise-time. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. For multiple loaves, Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.
Provided by 2Bleu
Categories Yeast Breads
Time 30m
Yield 20 ounces, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve the yeast with the water and sugar. Add the corn oil and blend.
- Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
- Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl.
- Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours.
- Do not punch it down. Spread and push the dough ball across the bottom of the pan. At this stage the dough can be put in the refrigerator and allowed to rise slowly over night. Take the dough out of the refrigerator at least an hour before you are ready to use it.
MASTER DOUGH WITH STARTER
Steps:
- Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
- Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
- With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
- Add the salt and mix on the lowest speed for 1 minute to combine.
- Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
- Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
- Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.
More about "master pizza dough recipes"
MASTER PIZZA DOUGH RECIPE | A FOOD LOVER'S LIFE
From afoodloverslife.com
4.6/5 (8)Category Main Course
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the first 3 ingredients. Add water; mix on slow speed for 30 seconds or until a coarse, shaggy dough forms. Add 2 Tbsp oil. Increase speed to medium; mix 30–60 seconds to make a wet, coarse, sticky dough (it may seem too wet at this stage). Let rest 5 minutes to fully hydrate.
- Increase mixer speed to medium-high; mix 30–60 seconds or until smooth and sticky (dough should be soft, supple, and sticky to the touch, and offer little resistance when pressed with a wet finger).
- On a clean work surface, use 1 tsp oil to create a 15-inch diameter slick. Rub some oil on a plastic bowl scraper and your hands; use a scraper to transfer the dough to a work surface. Flatten dough. Lift one end, folding it toward the center; left opposite end to flip it over the folded end. Fold in the 2 wide ends in the same manner to make the dough a loose ball. Flip dough so it is smooth side up. Cover with an inverted bowl and let rest 5 minutes. Repeat the process three more times. By the fourth time, the dough will become much smoother and gluten will be fully developed. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate 12–72 hours
MASTER PIZZA DOUGH RECIPE | REAL SIMPLE
From realsimple.com
- Brush a large bowl with oil; set aside. Whisk water and yeast in a large bowl. Let stand for 10 minutes. Mix in oil.
- To mix dough with mixer: Place yeast mixture in the bowl of a stand mixer fitted with the dough hook. With mixer on low, gradually add flour, salt, and sugar; mix until no dry spots remain, about 2 minutes. Increase speed to medium; mix until dough makes a slapping sound against bowl and starts to climb up hook, about 5 minutes.To mix dough by hand: Add flour, salt, and sugar to yeast mixture, stirring with a rubber spatula until incorporated. Transfer dough to a lightly floured surface and knead, flouring surface as needed, until smooth but slightly sticky, about 10 minutes.
- Transfer dough to oiled bowl and turn to coat. Cover loosely with plastic wrap and place in a warm, draft-free area (on top of the refrigerator or in an off oven). Let rest until doubled in size, 1 to 1½ hours.
- Gently punch down dough. For Grandma pie: Leave whole. For Detroit pies: Divide into 2 18-ounce pieces. For Chicago, Neapolitan, or Roman pies: Divide into 4 9-ounce pieces.
MY MASTER RECIPE SOURDOUGH PIZZA… – THE HOME OF …
From foodbodsourdough.com
MASTER PIZZA DOUGH | SAVEUR
From saveur.com
THE BEST HOMEMADE PIZZA DOUGH RECIPE, PLUS 12 …
From masterclass.com
EASY MASTER PIZZA DOUGH RECIPE
From stories.afoodloverslife.com
MASTER PIZZA DOUGH RECIPE | RECIPE | PIZZA RECIPES DOUGH, A FOOD, …
From pinterest.ca
WWW.MAKEGOOD.CA
From makegood.ca
DOUGH MASTER - PIZZA COOK AT PETER PIPER PIZZA - GRABJOBS
From grabjobs.co
RECIPE FOR MASTER PIZZA DOUGH WITH STARTER: TONY GEMIGNANI
From canadianpizzamag.com
MASTER PIZZA DOUGH RECIPE
From crecipe.com
MASTER PIZZA DOUGH - YUM TASTE
From yumtaste.com
MASTER DOUGH FOOD- WIKIFOODHUB
From wikifoodhub.com
BEST HOMEMADE PIZZA DOUGH RECIPE (AUTHENTIC NEAPOLITAN STYLE)
From christinascucina.com
PIZZA DOUGH {MASTER RECIPE} – A COUPLE COOKS
From acouplecooks.com
MASTER PIZZA DOUGH - RECIPE | COOKS.COM
From cooks.com
MASTER PIZZA DOUGH - BAKEGOOD
From bakegood.ca
MASTER PIZZA DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
MASTER FOR PIZZA DOUGH RECIPE
From crecipe.com
MASTER PIZZA DOUGH - YOUTUBE
From youtube.com
MASTER RECIPE FOR PIZZA DOUGH - BIGOVEN.COM
From bigoven.com
THROW DOWN THAT DOUGH AND MASTER PIZZA AT HOME WITH THESE 6 …
From theurbanlist.com
MASTER PIZZA - TASTE ABOVE ALL SINCE 1955 IN OHIO SERVING PIZZA
From masterpizza.com
MASTER PIZZA DOUGH RECIPE | RECIPE IN 2022 | PIZZA DOUGH, PIZZA …
From pinterest.com
DOUGH MASTER JOBS IN CANADA | GLASSDOOR
From glassdoor.ca
MASTER PIZZA DOUGH - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
GRILLED PIZZA MASTER RECIPE | MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
MASTER FOR PIZZA DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
MASTER DOUGH RECIPE | BON APPéTIT
From bonappetit.com
DOUGH MASTER - PIZZA COOK JOB PHOENIX ARIZONA …
From learn4good.com
BEST PIZZA DOUGH BY A MASTER BAKER
From instantlystarcelebzattendantz.com
MASTER DOUGH. PERFECT FOR PIZZA, BAGELS, PRETZELS, OR DINNER ROLLS
From theeastcoastkitchen.com
MASTER PIZZA DOUGH RECIPE [VIDEO] | RECIPE [VIDEO] | PIZZA RECIPES ...
From pinterest.com
MASTER PIZZA DOUGH - RECIPES & ME | RECIPES, EVERYDAY FOOD, …
From pinterest.ca
A MASTER CLASS IN NEAPOLITAN PIZZA MAKING (FULL BREAKDOWN)
From prohomecooks.com
MASTER PIZZA DOUGH RECIPE | MYRECIPES
From myrecipes.com
MIXES, PIZZA DOUGH | FOOD MASTER
From foodmaster.com
MASTER DOUGH – TRADITIONAL ITALIAN RECIPE FOR MAKING PIZZA, FOCACCIA ...
From glorifiedhobby.com
You'll also love