No Fail Pizza Dough Recipes

Steps:

• Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking.
• Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more.

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

Steps:

• In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
• In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
• Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
• Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
• In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
• Pound the dough down and divide into 2 balls to make two 8" pizzas, or keep as one large ball to make a 16" pizza. Let dough sit for 5 minutes.
• Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
• Add desired sauce, toppings and cheese.
• Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

Steps:

• Heat oven to 425°F.
• Measure ingredients (except 2nd amount of salad oil) into a bowl.
• Stir vigorously until mixture leaves the side of the bowl.
• Gather dough together and press into a ball.
• Knead dough in bowl 10 times to make smooth then divide dough in half.
• On lightly floured surface roll each half into a 13-inch circle.
• Place on pizza pan.
• Turn up edges 1/2 inch and pinch.
• Brush circles with remaining 2T of salad oil.
• Add toppings and bake for 20-25 minutes or until it looks done.