Simple Pizza Dough Recipes

Steps:

• Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed.
• Add a few tsp of water if your dough seems dry.
• Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands.
• Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave).
• Punch down the dough and roll it into a ball.
• Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again).
• Let rise for another 30mins; preheat oven to 425°F/ 220°C.
• Prior to baking, poke holes all over the dough with a fork.
• Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted.
• NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet).

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

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:

• Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
• Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
• Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
• Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
• Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
• Bake in the preheated oven until golden, 18 to 24 minutes.

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

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:

• Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
• Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.

Steps:

• Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold).
• Meanwhile, 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.
• 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 weren't mixed inches
• 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.
• What you do next depends on whether you want to make pizza right way or at a later date.
• If you want to bake the pizzas 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, with the baking stone in it, to let the stone fully heat.
• If you want to bake the pizzas tomorrow, 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 (they'll 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 freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
• It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
• Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake 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 (see Video). 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. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.
• Rub a bit of flour onto a wooden 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 1/2 inch of the border.
• Topping your pizza.
• For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.
• To get you started, here are two of my favorite ways to top a pizza -- plus lots of suggestions for combinations to inspire your own designs.
• To make the Angeli Caffé's favorite, Pizza al Caprino -- Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.
• To make a simple flatbread -- Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.
• To design your own pizza -- Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
• Sautéed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
• Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
• Sautéed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
• Italian Fontina, Gorgonzola, sun-dried tomatoes.
• Garlic, olives, capers, anchovies, and crushed tomatoes.
• Sliced tomatoes, mozzarella, fresh basil.
• Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
• Cooked Italian sausage, sautéed onions, Italian Fontina, mozzarella.
• Sautéed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.
• Baking your pizza.
• Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F Ideally, let the stone heat in the oven for an hour.
• Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minute Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

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.

Steps:

• It's easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It's always a good idea to wait 5 mins before using the liquid to see if the yeast is working - little bits will start to rise to the top and you'll know it's active.
• Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
• Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it's lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that's warm and leave until the dough has doubled in size. If it's a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it's cold. (If you don't plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
• Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) - dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings. (you can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.)
• To shape the dough: If you want to get air pockets and a light but crisp dough, then don't use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles - take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it's about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you're ready to cook. Once you've mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
• To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
• Place the pizza on a floured baking sheet (with no edge) or a pizza peel - this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill - don't use oil as it sticks more and won't transfer as well.
• Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
• Assemble the pizza of your choice - see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
• Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.