Best 5 Pizza Oven Dough Recipes
In the realm of culinary artistry, few dishes evoke such universal appeal and satisfaction as pizza. Its crispy crust, delectable toppings, and irresistible aroma have captivated taste buds across cultures and continents. While the traditional method of baking pizza in a conventional oven yields delicious results, discerning pizza enthusiasts seek an elevated experience that rivals the authenticity and flavor of pizzas crafted in a dedicated pizza oven. This article delves into the secrets of creating the perfect pizza oven dough, a fundamental element in achieving pizzeria-style pizza at home. We will explore the essential ingredients, techniques, and tips for making dough that is crispy on the outside, soft and chewy on the inside, and capable of withstanding the intense heat of a pizza oven.
Let's cook with our recipes!
PIZZA OVEN DOUGH
Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Provided by Rob Egbert
Categories Bread Pizza Dough and Crust Recipes
Time 10h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 0.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 437.3 mg, Sugar 0.5 g
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Provided by Brenda Blanco
Categories Dinner
Yield 16 servings
Number Of Ingredients 21
Steps:
- "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
- In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
- Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
- Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
- Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
- Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
- Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
- Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
- Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
- Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
- Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
- Add any garnish of your preference.
- Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
WOOD-FIRED OVEN PIZZA DOUGH
This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.
Provided by Bruce Becker
Categories European
Time 2h6m
Yield 5 pizzas, 10-14 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, yeast, salt and honey together until all are dissolved.
- Place into a large mixing bowl.
- Add flour.
- Mix at moderate speed for 8-10 minutes.
- The dough should form ears and the mixing bowl should be essentially dry.
- Place dough in a greased bowl, and cover with a moist dishtowel.
- Place in a warm area for about an hour, until doubled in size.
- Roll out on a floured surface, and divide into 4 or 5 balls.
- Place in a proofing tray
- If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Nutrition Facts : Calories 268.1, Fat 0.8, SaturatedFat 0.1, Sodium 701.2, Carbohydrate 56.3, Fiber 2.2, Sugar 1.9, Protein 7.8
PIZZA OVEN PIZZA DOUGH
With the rising popularity of home pizza ovens (both portable and built-in), we wanted a dough that would perform well under their intense heat. This dough's hydration (60%) is ideal for heats of 800 to 900 degrees F. If your oven doesn't get that hot, this is still a great dough but you'll need to increase the water a bit to help with the rise of the crust.
Provided by Food Network Kitchen
Time 8h30m
Yield dough for four 12-inch pizzas
Number Of Ingredients 5
Steps:
- Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.
- Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook's Note). Form and bake as desired.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use high-quality ingredients: Opt for double-zero flour (tipo "00"), which is finely milled and produces a light and airy crust. Use fresh yeast or active dry yeast, and make sure it's active before adding it to the dough. Use extra-virgin olive oil for its superior flavor and health benefits.
- Proper hydration: The amount of water in the dough directly affects its texture and flavor. Aim for a hydration level of around 65-70%, which will result in a dough that is easy to work with and produces a crispy crust.
- Knead the dough properly: Kneading helps develop the gluten in the flour, which gives the dough its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it becomes smooth and elastic.
- Proof the dough: Proofing allows the yeast to ferment and produce carbon dioxide, which gives the dough its rise and flavor. Proof the dough in a warm place for at least 1 hour, or until it has doubled in size.
- Shape the dough: Gently stretch and shape the dough into your desired shape. Avoid overworking the dough, as this can result in a tough crust.
- Cook the pizza at a high temperature: The ideal temperature for cooking pizza is between 800-900°F (425-480°C). This high temperature will create a crispy crust and prevent the toppings from becoming soggy.
Conclusion:
Crafting the perfect pizza dough is an art form that requires patience, attention to detail, and a bit of practice. By following these tips and experimenting with different ingredients and techniques, you can create delicious, authentic pizza dough that will impress your family and friends. So, fire up your pizza oven, gather your ingredients, and let's get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
