Best 2 Gold Medal Classic Pizza Dough Recipes
In the vast culinary landscape, few dishes inspire nostalgia, comfort, and universal appeal quite like a perfectly crafted pizza. From its humble origins in bustling Italian kitchens to its current status as a global culinary icon, pizza has captivated palates worldwide. Whether you prefer the classic simplicity of a Margherita or the indulgent decadence of a gourmet creation, achieving pizza perfection begins with a remarkable dough that serves as the foundation for your culinary masterpiece. Join us as we embark on a journey to discover the secrets behind the Gold Medal Classic Pizza Dough, a recipe that has earned its place among the greats, promising an unforgettable pizza experience that will elevate your taste buds to culinary euphoria.
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GOLD MEDAL® CLASSIC PIZZA DOUGH
Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
- Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
- Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
- Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.
Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving (Crust and Sauce), Sodium 150 mg, Sugar 0 g, TransFat 0 g
CLASSIC PIZZA DOUGH
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium 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, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
Tips:
- Use high-quality ingredients for the best results.
- Make sure the water is warm (105-115°F) before adding the yeast.
- Dissolve the sugar in the warm water before adding the yeast to help activate it.
- Knead the dough until smooth and elastic, about 10 minutes.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Punch down the dough and divide it into 2 equal pieces.
- Roll out each piece of dough into a 12-inch circle.
- Place the dough on a greased baking sheet.
- Add your desired toppings.
- Bake the pizza at 450°F for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
This classic pizza dough recipe is easy to follow and yields delicious results. With a few simple ingredients and a little time, you can make a pizza that is sure to please everyone at your table. So next time you're in the mood for pizza, give this recipe a try. You won't be disappointed!
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