Best 2 My Go To Pizza Dough Recipes
Are you seeking the perfect pizza dough to elevate your culinary creations? Look no further! In this comprehensive guide, we embark on a delectable journey to discover the secrets of crafting the ultimate pizza dough. Whether you're a novice pizza-maker or an experienced chef, this article will provide you with the knowledge and techniques to create a delicious, crispy, and flavorful dough that will leave your taste buds dancing for more. From selecting the finest ingredients to kneading and proofing techniques, we'll guide you through every step of the process, ensuring you achieve pizza perfection every time.
Here are our top 2 tried and tested recipes!
MY " GO TO" PIZZA DOUGH
I make pizza frequently for family and friends. I have tried dozens of dough recipes, but keep returning to this no-fail favorite. It is a compilation of ideas from different sources and has evolved into our favorite dough. When making dough, I have found technique is often as important as the ingredients, so I tried to be as specific as I could with directions. I use my hands instead of our bread machine or stand up mixer because I can get "the feel" of properly mixed dough. The amount of flour varies with relative humidity and altitude, so developing a feel for the dough when kneading takes some practice. The kneading is also a great stress reducer for those days when you feel like kicking something (one reason this is my dog's favorite recipe). When you get this dough down, delivery/take out is history. NOTE: Do not use tap water. The chlorine inhibits the yeast from doing it's job.
Provided by MTDavids
Categories Low Cholesterol
Time 1h50m
Yield 2 14 inch pies, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
- Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
- Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
- Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
- Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
- Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
- Allow dough to rise until doubled in size; about 30 to 40 minutes.
- Remove to a floured surface and knead for about 30 seconds.
- Shape dough into a ball and divide in half. Return half to the bowl and cover.
- Roll second half into desired size and shape and place on a pizza peel or pizza pan.
- If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
- If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
- Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
- Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
- Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
- Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.
Nutrition Facts : Calories 434.5, Fat 9.5, SaturatedFat 2.2, Cholesterol 5.5, Sodium 535.2, Carbohydrate 73.2, Fiber 2.7, Sugar 1.4, Protein 12.4
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.
Tips:
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which results in a stronger dough that can better hold its shape.
- Use cold water: Cold water helps to slow down the yeast activity, resulting in a dough that is easier to work with and has a better flavor.
- Knead the dough until it is smooth and elastic: Kneading the dough helps to develop the gluten, which is responsible for the dough's strength and elasticity.
- Let the dough rise until it is doubled in size: This allows the yeast to produce carbon dioxide gas, which creates the bubbles in the dough and gives it a light and airy texture.
- Preheat the oven to 500°F: A hot oven helps to create a crispy crust.
- Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly: Keep an eye on the pizza while it is baking to prevent it from overcooking.
Conclusion:
Making pizza dough from scratch is a rewarding experience that can result in a delicious and satisfying meal. By following the tips in this article, you can make a pizza dough that is sure to impress your friends and family. So next time you're in the mood for pizza, give this recipe a try!
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