Basic Pizza Dough

4 1/2 cups unbleached, all purpose white flour
1 teaspoon salt
1/4 cup olive oil
2 packages dry yeast
1 1/2 cups warm water; 110F
2 teaspoons light brown sugar

Measure 1/2 cup warm water into a 2 cup container and stir in the brown sugar. Make sure water is warm, not hot; too hot will kill the yeast. Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft free place until double in size, 1 1/2 hours to 2 hours. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12 inch bowl or plate as template. Sufficient for 2 12 inch thin crust pizzas or 1 12 inch thick crust. Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling. Makes 2 crusts.

Thick Pizza Dough Recipe 1 package active dry yeast 2 cups all purpose flour 1 cup warm water 1 ½ cups sourdough starter 1 cup all purpose flour 3 cups bread flour ¾ cup warm water 1 ½ teaspoons salt 1 teaspoon olive oil The Sourdough Starter Activate the active dry yeast by mixing the yeast with the warm water and letting the yeast water sit for about 10 minutes. Add the water to flour and mix together. You want to achieve a thick pancake batter consistency, so you may need to add more water or more flour. Once the appropriate consistency is reached, let starter sit overnight. WARNING: This starter will rise, overflow and create a huge mess unless you plan accordingly. 8 hours later... The Pizza Dough Begin by combining the starter, water, and about ¾ of the flour letting it sit for about 20 minutes (see the Sourdough Article for more info). After the mixture has rested, add the remaining flour and salt and stir until a dough begins to form. Kneed dough on a lightly floured board for about 10-15 minutes or until you are exhausted. Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size. Cut in half, form to desired shape, top with your favorite pizza recipe and cook.

Standard Pizza Dough Recipe 2 cups bread flour 1 ½ cups all purpose flour 1 ½ cups warm water 1 ½ teaspoons active dry yeast 1 teaspoon salt 1 teaspoon olive oil 1 pinch sugar Begin by activating yeast by mixing together the water, yeast and sugar and letting it sit for about 10 minutes. Combine flour, salt, and yeast mixture and stir until a dough begins to form. Kneed dough on a lightly floured board for about 10-15 minutes or until you are exhausted. Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size. Cut in half, form to desired shape, top with your favorite pizza recipe and cook.

Thick Pizza Dough Recipe

6 ½ cups bread flour
2 cups warm water
2 ½ teaspoons salt
100 milliliters olive oil
2 teaspoons active dry yeast
1 pinch sugar

Begin by activating yeast by mixing together the water, yeast and sugar and letting it sit for about 10 minutes. Combine flour, salt, olive oil, and yeast mixture and stir until a dough begins to form. Kneed dough on a lightly floured board for about 10-15 minutes or until you are exhausted. Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size. Cut in half, form to desired shape, top with your favorite pizza recipe and cook.

Whole Wheat Sourdough Dough Pizza Recipe

1 ½ cups whole wheat sourdough starter
2 ½ cups bread flour
½ cup rye flour
1 ½ teaspoons salt
1 teaspoon honey
1 cup water

Mix the sourdough starter with 1 ½ cups of bread flour, honey, rye flour,and water. Let this thick batter sit covered for 20 minutes. Add the rest of the flour and salt to form a ball of dough. Kneed for 10 minutes (5 minutes in a standing mixer) or until smooth and elastic. Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size. Cut in half, form to desired shape, top with your favorite pizza recipe and cook.

Traditional Pizza Dough 1

Recipe Serves: 12

Recipes Ingredients:
1/4 c Water (110 to 115 Degrees -F.)
1/4 c Warm Water (110 to 115 -Degrees F.)
1/2 ts Sugar
1 tb Olive Oil (Room Temperature)
1/2 ts Salt
1 1/2 c Unbleached Flour
1/2 pk Active Dry Yeast

Recipe Instructions:
Additional Flour Additional Water HAND METHOD: Pour the first 1/4 Cup of water into a medium bowl and add the sugar and salt, stirring to dissolve the sugar. Sprinkle the yeast over the water mixture, stirring once to blend and let sit for 5 minutes until the top is bubbly and the yeast has bloomed. Stir in the remaining warm water and the oil. Place the flour in a large bowl and add the water and oil mixture to it. Stir, adding enough flour to make a soft dough that will pull away from the sides of the bowl. If it is too dry, add a little water a tbls at a time. Turn the dough out on a well-floured work surface, sprinkle the top with a little additional flour. Knead until it become very springy, elastic and very smooth. It should be light in weight, if it is heavy, you have use too much flour and it will not raise properly. Form into a smooth ball and let rest on the work surface while you wash and clean the large bowl. Spray with a non-stick spray. Put the ball of dough into the bowl and turn it over to get some of the spray on the top. Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough rise in a warm, draft free place until double in volume, about 1 1/2 to 2 hours. If the dough rises before you are ready, punch it down in the bowl by kneading making sure all of the air is gone. Turn it over and reshape it into a ball and let rise again. If the top is dry, use a little olive oil to grease it. You can punch the dough down and cover the bowl and keep the dough refrigerated for up to two days before letting it rise at room temperature. For a thin, crisp pizza crust punch the dough down and turn out and spread over a pizza pan or baking sheet or a bakers peel. Cover with filling and topping, baking at once. For thicker, softer pizza crust punch the dough down and turn out shaping as above and then cover lightly with a clean dishtowel. Let rise about 30 minutes before covering with filling and topping. Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.

Basic Pizza Dough
Recipe Serves: 6

Recipes Ingredients:
1 c Luke warm water
1 tb Sugar
1 pk Yeast
1 tb Oil
1 ts Salt (or garlic salt if you wish)
1/2 c Flour (may need more to make the dough easy to work)
Recipe Instructions:
Mix water yeast and sugar in a bowl and let stand for 1-2 min. Add remaining ingredients and knead the dough for 5-10 min. until elastic. When making the pizza I have found that a pizza stone works best for maintaining a crispy bottom crust. If you don't have a pizza stone try greasing your pan and then dust it with corn meal. Bake the crust by itself (no toppings) for about 10 min. Then top and finish baking.

Basic Pizza Dough Recipe

4 1/2 cups unbleached, all purpose white flour
1 teaspoon salt
1/4 cup olive oil
2 packages dry yeast
1 1/2 cups warm water; 110F
2 teaspoons light brown sugar

Measure 1/2 cup warm water into a 2 cup container and stir in the brown sugar. Make sure water is warm, not hot; too hot will kill the yeast. Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft free place until double in size, 1 1/2 hours to 2 hours. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12 inch bowl or plate as template. Sufficient for 2 12 inch thin crust pizzas or 1 12 inch thick crust. Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling. Makes 2 crusts.

Parmesan Thin Crust Pizza Dough

 

1 teaspoon active yeast

2 cups bread flour

1/4 teaspoon salt

1/2 cup parmesan cheese -- freshly grated

1 Tablespoon olive oil

2/3 cup water -- lukewarm

Put ingredients in the bread machine according to the instructions of your machine. Use the dough cycle.

Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up to one week. Remove dough when needed, roll it out, top with your favorite ingredients and bake.

If using pizza pans , the oven should be preheated for at least 30 minutes at 500 degrees F.

If using stone the oven should be preheated for 1 hour at 500 dgrees F. to heat the stone porperly.

Bake 15 to 20 minutes.