Who Sells Pizza Dough Recipes

Steps:

• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

Steps:

• For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
• Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
• Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
• At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
• Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
• For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.

Steps:

• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

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:

• Mix together yeast, water, sugar, salt and oil until dissolved.
• Add flour, kneading until smooth.
• Cover and let rise 15 minutes.
• Divide and stretch to fit 2 average sized pizza pans.
• Bake at 375 degrees for 20-25 minutes .
• Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

Steps:

• Stir together yeast and water until dissolved.
• Mix flour, sugar, and salt and stir in the water and yeast and oil (if used).
• Knead lightly until smooth adding just enough flour to make a light dough.
• Cover and let rise 45-60 minutes or until double.
• Divide and stretch to fit one large sized pizza pan.
• Or if making sandwiches divide into twelve 2oz. portions. Shape as needed for sandwich recipe.
• For large pizza, pre-bake at 400 degrees for 10 minutes. Then top as desired and bake at 400 for 10-12 minutes or until cheese is melted.
• For individual pizzas, pre-bake at 400 degrees for 5 minutes. These can be frozen for later use. When ready to use, top each as desired and bake at 400 for 7-10 minutes.
• Excess dough can be shaped into balls and frozen. Place shaped dough on any sheet pan and do not allow to rise at all. Place immediately in freezer covered in plastic wrap. After frozen transfer dough to freezer bags or other container of choice. To thaw, place rolls on counter top or baking tray and allow to rise at room temperature about 2 hours Then bake according to directions.

Steps:

• Dissolve yeast in warm water.
• Add to food processor and combine remaining ingredients.
• Pulse until ball starts to form.
• Remove the dough from the processor and dust lightly with flour.
• Place in a lightly floured bowel and cover with a damp cloth.
• Let rise until it doubles in size about 45 min.,.
• Punch down dough divide dough in to two separate but equal balls and roll thin.
• Top with favorite toppings.
• Bake 450 F for 12 to 18 minute.

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.

Steps:

• Sift flour, salt, sugar and yeast into a bowl. Mix them. Add the olive oil and water.
• Mix it to form a ball of dough with a wooden spoon (hands may be needed).
• Flour a work surface. Knead the dough for five minutes or until smooth and stretchy.
• Grease a bowl and place the dough into it. Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.
• When dough has risen knead for a few more minutes.
• Now it is ready to be pressed down and turned into a pizza.

Steps:

• In a large mixing bowl, combine all ingredients, stirring vigorously. Set aside to rest five minutes, and then stir again for three to five minutes.
• Add additional water or flour to achieve a smooth, sticky dough.
• Divide into four pieces and place each one into an oiled freezer bag.
• At this point, dough can be refrigerated or frozen.
• Allow to rise at room temperature and then punch down.
• Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
• Top as usual, and then bake at 450°F until crust is crisp and cheese has melted.
• (Makes 4 ten inch pizzas.).