Vinnies Pizza Dough Recipes

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:

• 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:

• In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook, mix to combine.
• Add the water and olive oil.
• Mix on low speed for about 30 seconds until the dough is moistened.
• Turn mixer to medium speed for about 10 minutes, allowing a ball to form and the gluten to activate.
• Pour dough out onto a lightly floured surface and knead to bring together.
• Cut in half. Form each piece of dough into a smooth elastic ball.
• Place each ball of dough into a quart sized container or large metal bowl, cover and refrigerate overnight or up to 3 days.
• At least 2 hours before baking, remove dough from the refrigerator. Lightly dust each ball with flour, then place each dough into its own bowl, covered with a damp towel.
• Place dough in a warm place until the dough doubles in size, about two hours.
• Turn one ball of dough out onto a lightly floured surface. Press the dough into a circle and stretch into a 14-inch circle.
• Sprinkle a pizza peel with semolina flour and transfer dough.
• Spread sauce, cheese and toppings onto the pizza.
• Transfer pizza to preheated stone and back until golden brown. Freezing the cheese allows it to stay melty while the crust bakes.

Steps:

• Dissolve yeast and sugar in the warm water and wine.
• Let sit for approximately five minutes, until yeast bubbles.
• Dissolve the salt in the 2 tablespoons of water.
• Stir honey and oil into yeast mixture.
• Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
• Stir in the salt and water mixture.
• Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
• Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
• It may be a bit sticky, that's fine.
• Spray a bowl with oil and place the dough in the bowl.
• Spray the top of the dough with oil and cover with plastic wrap.
• Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
• ***The more times you let the dough rise, the better it will be.
• If you can, punch it down after the first rising and let it rise again.
• Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
• Roll the dough out into rounds and let rest for 15 minutes.