PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
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.
BASIC PIZZA DOUGH - BY HAND METHOD
Provided by Food Network
Categories main-dish
Time 36m
Yield 2 (12-inch) pizzas, serving 4
Number Of Ingredients 5
Steps:
- In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
- Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
SAME DAY PIZZA DOUGH
Steps:
- In the bowl of an electric mixer fitted with the dough hook, sprinkle yeast and sugar over 1 1/4 cups warm water (100º to 105º); let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.) In a large bowl, whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest, with bowl covered with a damp kitchen towel, 5 minutes, then remove towel and knead on medium-low speed, 2 minutes more, or until dough clears sides of bowl. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonful. (If not using a mixer, dough can be combined in a large bowl and, on a lightly floured work surface, vigorously kneaded by hand, following kneading and resting times above.) Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature for 40 minutes, or until doubled in bulk; time may vary depending on room temperature and yeast. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water. Shape and bake the dough as directed in your pizza recipe.
NO-KNEAD PIZZA DOUGH
prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 4 1 lb loaves
Number Of Ingredients 6
Steps:
- Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
- If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes. Then mix in the rest of the ingredients.
- Mix in the flour without kneading, using a large wooden spoon.
- Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you'll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator. You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
- This is enough dough for 4 large pizzas.
- Use as you would with any pizza recipe.
Nutrition Facts : Calories 884.2, Fat 15.7, SaturatedFat 2.2, Sodium 2626, Carbohydrate 159.9, Fiber 6.4, Sugar 3.7, Protein 22.7
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
PIZZA DOUGH
This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)
Provided by David Tanis
Categories easy, pizza and calzones, main course
Time 20m
Yield 4 dough balls (8 ounces/225 grams each)
Number Of Ingredients 4
Steps:
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 0 grams
EASY PIZZA DOUGH
You can make this dough the same day or a couple of weeks ahead. Put the individual balls in plastic bags and refrigerate overnight or freeze for up to a month. Makes a delicious and simple pizza dough... easy to work with, great for kids! Can also be used for focaccia. Source: Fine Cooking #49.
Provided by Tracy K
Categories Yeast Breads
Time 1h10m
Yield 4 eight inch pizzas
Number Of Ingredients 5
Steps:
- To make the dough: Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isnt cold).
- Put the flour and salt in a food processor fitted with the steel blade; process briefly to mix.
- With the machine running, add the water-yeast mixture in a steady stream.
- Turn the processor off and add the oil.
- Pulse a few times to mix in the oil.
- Divide the dough: Scrape the soft dough out of the processor and onto a lightly floured surface.
- With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that werent mixed in.
- Cut the dough into four equal pieces with a knife or a dough scraper.
- Roll each piece into a tight, smooth ball, kneading to push the air out.
- To use dough that same day: If you want to make pizza as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes.
- Meanwhile, turn your oven on, preferably with a baking stone in it, to let the stone fully heat.
- Pizza the next day: If you want to bake the pizzas the next day, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (theyll almost double in size), and let them rise in the refrigerator overnight.
- To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
- To shape, top, and bake the pizzas, see below.
- To freeze dough: Dust each generously with flour as soon as youve made it, and put each one in a separate zip-top bag.
- Freeze for up to a month.
- Its best to thaw the dough in the refrigerator for at least 10-12 hours before you want to use it-- but in a pinch it'll defrost on the counter in about 1 1/2 hours.
- To shape pizzas: Put the proofed or thawed ball of dough on a lightly floured surface.
- Dust the top with flour.
- Using your fingertips, press the ball down into a flat rounds about 1/2 inch thick.
- Lift the dough and lay it over the back of the fist of one hand.
- Put your other fist under the dough, right next to your first fist.
- Now gently stretch the dough by moving your fists away from each other.
- Each time you do this stretch, rotate the dough.
- Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across.
- Alternatively, use a rolling pin to roll out the dough thinly on a floured surface.
- Rub a bit of flour onto a pizza peel (or the back of a baking sheet).
- Gently lift the stretched dough onto the floured peel.
- Top the pizza, scattering the ingredients around to within ½ inch of the border.
- To bake: Put a pizza stone or unglazed quarry tiles on the lowest rack of the oven and heat the oven to 500°F.
- Ideally, let the stone preheat in the oven for an hour.
- You should place your pizza on the peel before topping it so that it's ready to slide onto your stone.
- Shake the peel (or baking sheet) gently back and forth to make sure the pizza isnt stuck.
- Quickly slide the pizza onto the hot baking stone.
- Bake until the edges are golden, about 8 min.
- Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
Nutrition Facts : Calories 520.5, Fat 8.1, SaturatedFat 1.1, Sodium 660.3, Carbohydrate 96.1, Fiber 3.9, Sugar 0.3, Protein 13.6
More about "same day pizza dough recipes"
HOW TO HOLD A PIZZA PARTY! | A ONE DAY PIZZA DOUGH RECIPE
From misspond.com
5/5 (2)Estimated Reading Time 5 minsServings 5
- Hydrate the yeast. Measure 700 grams of water out of the hot tap - but not too hot, around body temperature.
- Put 2 grams of yeast in a separate, small container. Add about 3 tablespoons of the water to the yeast and set aside.
- Combine the flour and the remaining water in a large mixing bowl. Mix by hand just until incorporated (don't worry if it's gloopy and not dough like). Cover and let rest for 20 to 30 minutes.
- Sprinkle the salt over the top of the dough. Stir the yeast mixture in the pot with your finger; then pour it over the dough. Use a small piece of the dough to wipe the remaining yeast goop from its container, then throw it back in the tub.
EASY SAME-DAY PIZZA DOUGH - WHIP & WANDER
From whipandwander.com
Reviews 1Category PizzaCuisine ItalianTotal Time 1 hr 44 mins
- In a large bowl, combine the warm water, yeast, and sugar and allow to dissolve for 5 minutes. Though instant yeast technically doesn’t require blooming before being added to flour, I like to give this mixture a 5-minute rest time to ensure that the sugar dissolves.
- Add the flour, salt, and olive oil. Give the mixture a quick and gentle mix by hand until no flour remains. Cover the bowl with a towel and allow to rest for 20 minutes in a warm area. If your kitchen is particularly warm, a 15-minute rest time is sufficient.
- Once your dough has rested, sprinkle a small amount of flour onto a clean work surface — If using “00” flour in the suggested ratios, I find that I really don’t need much if any. If using one of the alternative flours, I generally lightly dust as a precautionary measure as the flour/water ratio has been adjusted.
- Turn your dough out onto the work surface and begin to knead the dough by pushing it down and away from you with the heels of your hands. Then turn the dough 90 degrees and fold in half toward you. Continue this motion of pushing the dough down and away from you to stretch the dough with the heels of your hands, turning the dough 90 degrees, and then folding toward you for 10-12 minutes. The resulting dough should be very smooth and hold its shape.
MY FAVORITE PIZZA DOUGH (MAKE AHEAD OR ON SAME DAY) …
From amykayskitchen.com
Estimated Reading Time 7 mins
SAME DAY PIZZA DOUGH RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 1 min
- In a stand mixer with dough hook or food processor, combine the yeast, hot water, and oil, let stand 10 minutes
- Combine flours with sugar and salt and, with machine on, add slowly to mixer or processor to combine and form dough
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SHEET PAN PIZZA WITH DOUGH MADE FROM SCRATCH IN A FOOD ...
From dadwithapan.com
72 HOUR PIZZA DOUGH RECIPE | SO MUCH FOOD
From somuchfoodblog.com
KENJI’S NEW YORK PIZZA DOUGH - SAME DAY? - REDDIT
From reddit.com
QUICK & EASY PIZZA DOUGH, NO RISE PIZZA DOUGH - JENNY CAN COOK
From jennycancook.com
THE PIZZA DOUGH THAT TAKES THREE DAYS TO MAKE | FOOD GAL
From foodgal.com
BEST PIZZA DOUGH RECIPE, FAST PIZZA DOUGH | JENNY CAN COOK
From jennycancook.com
SAME DAY NO-KNEAD, NO-ROLL SICILIAN PIZZA ROUTINE
From mikeswindow.com
RECIPE - BASIC SAME-DAY PIZZA DOUGH | COOKINGBITES COOKING ...
From cookingbites.com
SAME DAY SOURDOUGH PIZZA CRUST | SOURDOUGH STARTER RECIPE
From blessthismessplease.com
KEN FORKISH’S SAME-DAY STRAIGHT PIZZA DOUGH - THIBEAULT'S ...
From sites.google.com
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
From tasteandtellblog.com
PIZZA DOUGH PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.com
EASY, SAME-DAY PIZZA DOUGH - NO THYME TO WASTE
From nothymetowaste.com
THE PIZZA LAB: THREE DOUGHS TO KNOW - SERIOUS EATS
From seriouseats.com
HOMEMADE PIZZA DOUGH - RICARDO
From ricardocuisine.com
HOW TO MAKE SAME DAY PIZZA DOUGH - YOUTUBE
From youtube.com
PIZZA DOUGH WITH POOLISH - FONTANA FORNI USA
From fontanaforniusa.com
SAME DAY SOURDOUGH PIZZA CRUST RECIPE - HEALTHFULLY ROOTED ...
From healthfullyrootedhome.com
QUICK AND EASY FOOLPROOF PIZZA DOUGH | MEL'S KITCHEN CAFE
From melskitchencafe.com
BASIC PIZZA DOUGH RECIPE {QUICK + EASY + SAME DAY OR ...
From wildthistlekitchen.com
HOMEMADE PIZZA DOUGH RECIPE (TONS OF TIPS!) | ALEXANDRA’S ...
From alexandracooks.com
SAME DAY DOUGH MAKING/USAGE QUESTION - GENERAL PIZZA ...
From pizzamaking.com
HOMEMADE PIZZA DOUGH FOR BEGINNERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE ... - RECIPETIN EATS
From recipetineats.com
THE BEST PIZZA DOUGH IN 90 MINUTES! WITH BARLEY MALT POWDER
From ritzymom.com
SAME DAY DOUGH - NEAPOLITAN STYLE - PIZZA MAKING FORUM
From pizzamaking.com
BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
QUICK PIZZA DOUGH IN A FOOD PROCESSOR – A COUPLE COOKS
From acouplecooks.com
PIZZA DOUGH PRODUCTS SAME-DAY DELIVERY OR PICKUP NEAR ME ...
From instacart.ca
ITALIAN STYLE PIZZA DOUGH - THE STAY AT HOME CHEF
From thestayathomechef.com
1-HOUR PIZZA DOUGH - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
EASY NO KNEAD PIZZA DOUGH - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
SAME-DAY PIZZA | THE FRESH LOAF
From thefreshloaf.com
ONE-HOUR PIZZA - COOK'S ILLUSTRATED
From cooksillustrated.com
EVERY DAY HOMEMADE PIZZA DOUGH - GIRL AND THE KITCHEN
From girlandthekitchen.com
You'll also love