Bitluxy

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Recipe

Ingredients

4 1/2 cups All purpose flour
1 teaspoon salt
1/4 cup olive oil
2 pkg yeast
1 1/2 cups warm water
2 teaspoons Light brown sugar

Instructions

Measure 1/2 cup warm water in a measuring cup and stir in 2 tsp. brown sugar. Dissolve yeast in water for at least 5 minutes. Add remaining ingredients into bread maker...oil, water, yeast, flour and salt'

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

4 cups bread flour, (pizza (“00”) flour or all-purpose flour)
1 teaspoon active dry yeast
2 teaspoons sugar
2 teaspoons salt
1½ cups water
1 tablespoon olive oil

Instructions

Combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the olive oil to the flour mixture and start to mix using the dough hook attachment. As you’re mixing, add the 1¼ cup of the water, mixing until the dough comes together. Continue to knead the dough with the dough hook for another 10 minutes, adding enough water to a dough to get it to the right consistency.
Transfer the dough to a floured counter and divide it into 6 equal portions. Roll each portion into a ball. Lightly coat each dough ball with oil and transfer to the refrigerator, covered with plastic wrap. You can place them all on a baking sheet, or place each dough ball into its own oiled zipper sealable plastic bag or container. (You can freeze the dough balls at this stage, removing as much air as possible from the oiled bag.) Keep in the refrigerator for at least one day, or as long as five days.
When you’re ready to make your pizza, remove your pizza dough from the refrigerator at least 1 hour prior to baking and let it sit on the counter, covered gently with plastic wrap.
Pre-heat the oven to 500ºF with a pizza stone or steel in the middle of the oven for at least 30 minutes prior to baking. Make one pizza at a time. Place a piece of parchment paper on your pizza peel. Press the dough into a flat disk and then pinch around the rim of the dough to create a crust. Use the back of your hands to pull the dough into a circle, rotating the dough as you do so. Place the dough on the parchment paper peel and top with your desired toppings. Cut the parchment around the pizza so that it just a little bigger than the pizza. Then slide the pizza onto the pizza stone or peel. Close the oven door and watch as the crust rises and the toppings brown and melt. The pizza should take 5 to 8 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Home Made Pizza Dough

Ingredients

1 5-lbs bag flour
2 package yeast
1 cup water warm
1 tablespoon olive oil
1/2 tablespoon Salt

Instructions

Add yeast, salt & oil to warm water; stir with wooden spoon. Add flour, mix with hands, knead for 20 minutes from "ball" (non-sticky) stage, on floured surface. After kneading, shape into large log and cut into 7 indiv. doughs to freeze. Before using, thaw dough in bowl overnight, covering surface with oil to keep soft. Punch down when dough rises. Spread dough in pizza pan and top with sauce, cheese, etc. Bake about 16 min. 1t 425 deg. until done

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 Package Yeast
1 Cup Warm Water (105-115 degrees F)
1 Teaspoon Sugar or Honey
2 Cups All purpose flour
1/2 Cup Whole wheat flour
1 Teaspoon Salt
1 Tablespoon Olive Oil
Cooking Spray

Instructions

Pour the yeast into a large bowl.
Add water and honey, and stir. Let the mixture sit until foamy bubbles appear on the surface of the water, about 10 minutes.
Add the flours, salt, and olive oil and stir with a wooden spoon.
Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5-6 minutes.
Spray a large bowl with cooking spray, place the ball of dough in the bowl and lightly spray the surface with cooking spray.
Cover the bowl with a dish towel and let the dough rest in a warm, draft-free room for 1 hour.

Thu, 16 Jul 2026 00:00:00 GMT

The Best Pizza Dough Recipe For Abm Recipe

Ingredients

1/2 tb Yeast
1 tb Sugar
1/2 tb Salt
3 1/4 C Better for bread Flour
1/4 C Olive Oil
1 1/8 C Water

Instructions

Add ingredients in the order specified for your bread machine
set on "Dough" cycle
let rest 5 min when done
roll or pat out
add favorite sauce and toppings
bake at 475* for about 15 min
Store any leftover dough in a large bowl, coated with olive oil and tightly wrapped.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/2 tablespoon yeast
1 1/2 teaspoon Granulated sugar
1 1/2 teaspoon Salt
3 tablespoons Oil
3 cups All purpose flour
1 1/2 cups Hot water

Instructions

Put in bowl covered with dish towel. Place in microwave with 1 cup of water in a pint jar. Cook for 10 minutes on power level 1.

Thu, 16 Jul 2026 00:00:00 GMT

KD's Pizza Dough Recipe

Ingredients

1 3/4 teaspoons Salt
1/4 cup Olive oil
1 teaspoons Instant yeast
1 3/4 cups Water ice cold
5 1/2 cups Whole Wheat Flour (see note)
Herbs chopped (optional)

Instructions

Mix salt, oil, yeast, water, and 1/2 of the flour in a mixing bowl or breadmaker until mixture is smooth with no lumps.
Allow to stand for 2 minutes to allow flour to absorb all the ingredients.
Stir in remaining flour until absorbed.
Add herbs (optional.)
Continue kneading for 10 to 15 minutes.
Dough should be springy, elastic, and sticky, but not tacky. Add a touch of flour or water to obtain the desired effect.
Transfer dough to a countertop sprinkled with olive oil and cut into desired number of pieces then mold each into a ball.
Rub each ball with olive oil and transfer into plastic sandwich bags. Refrigerate overnight. Dough will keep in refrigerator up to 3 days.
When ready to make pizza (anytime in the next few days), remove dough from refrigerator and shape. (If dough was frozen, remove from freezer ahead of time and let thaw).
Dust countertop, hands, and dough with flour (use generous amount of flour) then gently press into a round disk (or square depending on the shape of the pizza stone) wide enough that you can bring it up onto your knucles to thin out. If dough wants to spring back allow it to rest for another 15-20 minutes. When dough is pulled-out to the desired radius, brush bottom side with olive oil (optional) and place on pizza peel dusted with cornmeal so dough will slide easily onto pizza stone when ready. Roll up edges to form a rim. Brush olive oil on top side and cover with Saran wrap if not ready to bake.
Thirty minutes prior to baking pizza, preheat oven and baking stone to 550(F) degrees (adjust temperature hotter or colder for individual oven--normally as hot as the oven will go.) Place stone 1/3 of the way from bottom of oven. If you do not have a baking stone (they are cheap and work really well), use a sheet pan, but do not preheat pan.
Add toppings and transfer dough from pizza peel to preheated pizza stone in oven. Try not to allow too much heat to escape.
Bake until crust is crisp and nicely colored. If crust finishes prior to topping, next time position pizza higher in the oven. If toppings finish prior to crust you can place aluminum foil on top of pizza to gain a couple of minutes for crust to finish baking.
An eight quart stand mixer will hold up to double the ingredients. Required an additional 1/2 cup flower when making a double batch.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - Detroit style

Ingredients

1 cup Lukewarm water plus two Table spoons (water)
1 teaspoon Quick-rise active dry yeast Normal yeast will also work.
2 1/2 cups Flour
1 teaspoon Salt I use Garlic salt for extra flavor
1 teaspoon Red pepper flakes optinal for extra zing
1 teaspoon Italian seasoning optinal mixed into the jar of pizza sauce
1/2 jar Pizza Sauce More or less to your liking. I add 1 teaspoon to jar of pizza sauce for more flavor

Instructions

I use a bread machine and put it on the dough setting, works great, then go to step 3. . Or you can
1. make dough; stir all ingredients together in a bowl or stand mixer. Knead for several minutes until the dough is smooth and elastic
2. First rise; Place in a well-greased bowl, turning once in the bowl to coat in oil, Then cover and allow to rise for 2 hours (do not skimp on rising time.
3. Press into Pan; Oil the bottom and sides of a pizza pan*. Stretch dough into pan(s). Cover and rest for 15 minutes, to allow the gluten to relax. Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer
4. Second rise: Rise again for one to 2 hours, or until the dough has risen about one-third the way up the pan.
5. Preheat the oven to 450 degrees F. you can place your pizza pan onto a preheated pizza stone for a crisper crust. (optional)
6. Add sauce, cheese, and toppings to your liking.
7. Bake for 15-20 minutes, or until cheese is golden and bubbly. Cool for a few minutes in the pan before slicing

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 1/4 teaspoons Yeast active dry yeast
1 teaspoon sugar
1 cup warm water 110-115
1 tablespoon Salt
2 tablespoons Olive oil
3 cups pizza flour or 00 flour

Instructions

Mix ingredients in a mixer. If dry add tiny bit of oil and/or a little water.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 1/2-4 cups bread flour
1 teaspoon Granulated sugar
1 envelope Yeast
2 teaspoon Kosher Salt
1 1/2 cups water
2 tablespoon Olive oil

Instructions

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.
Bake at 400 for 25-30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Chris Bianco's Pizza Dough

Ingredients

1 envelope active dry yeast
2 cups warm water (105° to 110°F)
5 to 5 1/2 cups bread or other high-protein flour, preferably organic and freshly milled, plus more for dusting
2 teaspoons fine sea salt, Extra virgin olive oil, for greasing the bowl
olive oil

Instructions

Combine the yeast and warm water in a large bowl. Give the yeast a stir to help dissolve it and let it do its thing for 5 minutes. You’re giving it a little bit of a kick-start — giving it some room to activate, to breathe.
When the yeast has dissolved, stir in 3 cups of the flour, mixing gently until smooth. You’re letting the flour marry the yeast. Slowly add 2 cups more flour, working it in gently. You should be able to smell the yeast working — that happy, yeasty smell. Add the salt. (If you add the salt earlier, it could inhibit the yeast’s growth.) If necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a floured work surface and get to work. Slap the dough onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching it and folding it back on itself. Repeat the process until the dough is noticeably easier to handle, 10 to 15 times, then knead until it’s smooth and stretchy, soft, and still a little tacky. This should take about 10 minutes, but here, feel is everything. (One of the most invaluable tools I have in my kitchen is a plastic dough scraper. It costs next to nothing, and it allows me to make sure that no piece of dough is left behind.)
Shape the dough into a ball and put it in a lightly greased big bowl. Roll the dough around to coat it with oil, then cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, 2 to 2 1/2 hours. When you press the fully proofed dough with your finger, the indentation should remain.
Turn the proofed dough out onto a floured work surface and cut it into 4 pieces. Roll the pieces into balls and dust them with flour. Cover with plastic wrap and let them rest for another hour, or until they have doubled in size.
The dough is ready to be shaped, topped, and baked. If you don’t want to make 4 pizzas at a time, the dough balls can be wrapped well and refrigerated for up to 8 hours or frozen for up to 3 weeks; thaw in the refrigerator and let come to room temperature before proceeding.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/2 ts Salt
1/2 ts Sugar
3/4 c Warm water (110-115 degrees)
1 pk Active dry yeast
1/4 c olive oil
3 c flour (to 3-1/2 c)

Instructions

Ok, lets start with the basics here...pizza dough. For this recipe there are only a few pieces of equipment you will need to have. Youll need a large mixing bowl and a wooden spoon (make sure its a WOODEN spoon!). Begin by warming the mixing bowl by running warm water into it. It is important that the bowl be warmed for proper rising of the dough. Pour the water into the bowl and sprinkle in the yeast. Stir gently with fork until yeast is dissolved and mixture is a light beige in color. Add the olive oil, sugar and salt and stir gently until well mixed. Slowly add the flour, one cup at a time and mix into the liquid with wooden spoon. When the dough begins to pull away from the side of the bowl, flour your counter area and begin to knead in remaining flour. ONLY ADD AS MUCH FLOUR AS IS NEEDED TO MAKE THE DOUGH WORKABLE. When the dough is no longer sticky, STOP working the dough! Overworking the dough will tend to make it tough after cooking. Place dough back into the mixing bowl and allow it to rise for at least one hour. The dough should now be ready for use. This dough is designed for "thick" crust or deep dish pizza but will work just as well for stuffed pizza. A few tips for making dough...you can use a food processor or mixer to make the dough but you will find it is better (not to mention easier) to work the dough by hand. DO NOT use water above 115 degrees as this may kill the yeast. You can get by with a one hour rise of the dough but to eliminate the yeast flavor it is best to allow the dough to go through several rises. After an hour or so punch into the middle of the dough to cause it to "fall", repeat this process two or three times before rolling (or spreading if youre talented ) the dough. Be careful how much you "work" the dough, the goal is

Thu, 16 Jul 2026 00:00:00 GMT

Traditional Pizza Dough

Ingredients

2 3/4 cups Bread flour
1 teaspoon Salt
1 teaspoon Active dried yeast
1 teaspoon Sugar
3/4 cup Warm water (about)
1 tablespoon olive oil

Instructions

In a small bowl, combine yeast, sugar and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and knead briefly. Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges with you knuckles. Pinch up edges to make a rim. Use as directed in recipe. VARIATIONS: If preferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If preferred, knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and 1/3 cup cornmeal.

Thu, 16 Jul 2026 00:00:00 GMT

Breadmaker Pizza Dough

Ingredients

1 cup lukewarm water or beer
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
2 1/2 cups bread flour
2 1/2 teaspoons yeast

Instructions

Measure crust ingredients into pan - select dough setting. When done, turn dough out onto a lightly floured surface. With floured hands, shape into ball. Roll out into a 12" circle and transfer to baking stone. Cover with toppings and bake in a preheated 400F oven for 25-30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

No Fail Pizza Dough

Ingredients

1 cup hot water
2 1/4 teaspoons active dry yeast (1 envelope)
2 teaspoons honey
2 tablespoons extra virgin olive oil (divided)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon garlic powder

Instructions

In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
Pound the dough down and divide into 2 balls to make two 8” pizzas, or keep as one large ball to make a 16” pizza. Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Dough / Pizza Crust

Ingredients

1 cup Water
1 large Egg
2 teaspoons Butter
3 1/4 cups Flour
1 teaspoon Salt
1/4 cup Sugar
3 teaspoons Yeast

Instructions

Put bread machine on dough cycle. When it's done, put dough on a floured surface and press out bubbles.
FOR "ROLLS"
Cut into about 18 "rolls". Spray baking sheet with nonstick spray and put rolls on it. Put in a warm place until doubled in size. Bake at 375 degrees for 12 minutes. Brush with melted butter when done.
FOR PIZZA CRUST
Take dough out of bread machine. Put on a plate sprayed with nonstick spray. Press out air bubbles and let rise 20 minutes. Put on a floured surface and roll out. Place on a large pizza pan sprayed with nonstick spray. Put on toppings and bake at 350 degrees for 30-35 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough Recipe

Ingredients

1 tsp Sugar
1 1/2 cup White flour
1 1/2 cup wheat flour
1 tbsp. dry yeast (i package)
1 tsp. salt
2 tbsp. vegetable oil
1 cup warm water

Instructions

In a large bowl, dissolve sugar in water. Sprinkle yeast over and let it stand for 10 minutes or until foamy.
Combine flours add salt in separate bowls.
Stir oil into yeast, stir in half of flour mix, and continue adding flour until dough can be gathered into a sticky ball.
knead the dough for 5 minutes. Cut it in half and cover with waxed paper and let rise 10 minutes.
Roll each half into a 12" circle.
Transfer to lightly oiled pans.
Stretch dough into large circles and let rise 15 minutes before adding toppings. Let raise 30 minutes for thicker crust.
Makes 2 round 12" pizzas

Thu, 16 Jul 2026 00:00:00 GMT

Panago's Basic Homemade Pizza Dough

Ingredients

1 tablespoon dry yeast
1 1/4 cups warm water
4 cups all-purpose flour
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon honey

Instructions

In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.).
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes. Keeping an eye on it until the cheese browns and the crust looks done.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/2 package yeast
2/3 cup warm water
2 teaspoons sugar
2 tablespoons oil
2 cups flour
2/3 teaspoon salt

Instructions

Dissolve yeast and sugar in warm water. Add the following ingredients. Let rise 1-2 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package dry yeast
3 tablespoons olive oil
0.5 teaspoon salt
1 cup warm sparkling water
0.5 teaspoon sugar
2.5 cup flour

Instructions

Add sugar and dry yeast to the cup of warm water. Let stand for 5 minutes. Add the oil, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 0.5 cm thickness to fit pizza pan. Leave to rise again while you prepare the filling.
Makes enough dough for 2 pizzas.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/4 cups bread flour
1 1/8 teaspoons dry active yeast
1/2 teaspoon sugar
1/2 cup water warm
1 tablespoon olive oil
1/2 teaspoon salt

Instructions

In a medium bowl, dissolve the yeast and the sugar in the warm water. Let stand for approx. 10 minutes until creamy.
Stir in the flour, salt and oil.
Transfer to a floured surface and knead for approx. 5 minutes.
Put into an oiled bowl and cover with a towel. Let the dough rise for at minimum 3 hours in a warm, dry place. Refrigerate overnight if necessary.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough and Sauce

Ingredients

1 cup bread flour (140 grams)
1 cup of organic white whole wheat flour (140 grams)
5 tablespoons of grated parmesan cheese (3 will be used to sprinkle on the dough before adding all toppings)
1/2 teaspoon of mrs. dash Italian herb seasoning
2 1/4 teaspoons (1 package of dry active yeast)
3/4 cup warm water (100-105 degrees)
1 teaspoon sugar
2 cups mozzarella cheese
cornmeal (to sprinke on the pizza pan)
cooking spray
1 cup water
6 ounces tomato paste
3 cloves fresh garlic, chopped
1 teaspoon Smucker's No Sugar Added Orange Spread, mrs. dash italian medley seasoning blend (add more if needed)
cooking spray

Instructions

In a large bowl, dissolve the yeast and sugar in warm water. Stir and let stand for 5 minutes.
In a seperate bowl,weigh the flours to equal a combined total of 280 grams (OR) lightly spoon flour into measuring cups and place in a bowl.
Add 2 tablespoons of cheese and Mrs. Dash to the flour mixture.
Add the flour mixture to the yeast mixture.
Stir until a soft dough form and pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for about 6 minutes. If needed, add additional flour, 1 tbsp @ a time to prevent dough from sticking to your hands.
Place dough in a large bowl coated with cooking spray.
Turn the dough to coat with spray.
Cover the bowl with a towel. Let rise in a warm place (85 degrees), free from draft, for 30 minutes or until dough has doubled in size.
Remove dough from bowl, cover with plastic wrap and place in the refrigerator for up to a day, unless using immediatedly.
When ready to make the pizza, preheat the oven to 500 degrees.
Place a rack lowest part of the oven.
Remove the dough from plastic wrap.
Place the dough on a lightly floured surface. Roll dough out into a 12 inch.
circle. (Don't worry about making a perfect circle).
Lightly sprinkle a round pan with corn meal.
Roll the dough onto the prepared pan and crimp the edges.
Lightly spray the surface of the crust with cooking spray, cover with plastic wrap and place in the refrigerator for 30 minutes.
Remove from refrigerator, remove the plastic wrap.
Sprinkle remaining cheese on the crust, spread the sauce on the pizza and add the cheese.
Place pizza in the oven and bake for 10 minutes or until the cheese begins to bubble and crust is toasted, but not burned.
For the Sauce:.
Cook the garlic in a small pot coated with cooking spray. Saute for 2 to 3 minutes. Add the water, tomato paste and seasoning. Stir with a whisk and simmer for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3.5 cups Bread Flour
1 package Yeast
1 teaspoon Garlic powder
1 teaspoon Sugar
1 teaspoon Italian Seasoning
2 teaspoons Salt
1.5 cups Water Warm, 100-120 degrees
2 tablespoons Olive oil
2 teaspoons Olive oil
4 tablespoons Butter melted
1 teaspoon Garlic salt

Instructions

1) Mix flour, yeast, and spices in kitchenaid with dough hook on speed 4.
2) Add water and 2 tablespoons oil, mix until it becomes a ball. If too sticky, add more dough, if too dry add more water, both 1T at a time.
3) Kneed dough on floured surface.
4) Spread olive oil inside a salad bowl and put dough ball inside then cover with lid or plastic wrap for an hour to rise.
5) Preheat oven to 450.
6) Spread dough onto pizza pan, and bake for about 5 mins, until starts to golden. Remove from oven.
7) Mix garlic salt into butter and coat dough. Add sauce and toppings, and bake for another 10 mins or until cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pizza Dough for Bread Machine

Ingredients

1 cup water
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
3 cups bread flour
2 teaspoons sugar
1 teaspoon bread machine quick-acting active dry yeast
2 teaspoons dried herbs (basil, rosemary, oregano, parsley, etc.) (optional)
1 teaspoon semolina (or yellow cornmeal) (optional)

Instructions

Add ingredients to pan in order listed, set bread machine on"dough" and walk away.
After the cycle is completed, lightly coat dough ball in flour and roll or slap out to desired size.
Top with desired sauce, cheeses, meats and/or veggies and bake at 450° until cheese is golden brown.
Will make a 9-10" pizza of average thickness, or a 13-14" thin crust pizza.
For best results, bake on a preheated baking stone sprinkled with corn meal.
Notes: You may substitute beer for all or part of the water. I've used 3/4 cup flat beer and 1/4 water with excellent results. A teaspoon of semolina may be added as well -- it provides a nice crunchiness to the dough when baked. Corn meal can be substituted for the semolina (and likewise, semolina can be used to dust the pizza peel and/or baking stone).

Thu, 16 Jul 2026 00:00:00 GMT

An excellent No Yeast Pizza Dough - quick easy homemade pizza!

Ingredients

1 1/3 cups bread flour ((or plain / all purpose flour, Note 2))
2 tsp baking powder
3/4 tsp salt
3/4 tsp sugar
2 tsp olive oil ((or any other oil))
1/2 cup water ((cold tap water))
1 tbsp Extra Flour (, for dusting)
2 tsp vegetable oil (optional) (, for brushing crust (or canola or other neutral oil) (Note 3))

Instructions

Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
Spray pizza pan or baking tray lightly with oil.
Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).
Food processor (40 sec):
Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds - it will come together into a shaggy ball (video 33 sec).
Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.
Hand Kneading (3 min):
Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.
Sprinkle work surface with half Extra Flour, dip dough out. Sprinkle with remaining Extra Flour then knead for 3 to 4 minutes until it's pretty smooth (video 38 sec), using more flour only if needed.
Rolling out dough:
Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).
Shape dough into a ball. Roll out into a 30cm/12" round.
Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust!).
Top & bake:
Top with 1/4 cup pizza sauce and toppings of choice.
Brush the crust edge (just exposed edge with no toppings on it) with oil.
Bake 12 minutes, until the edges are crispy and golden. Cut and serve immediately!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough for Bread Machine

Ingredients

347 grams Water warm
1 tablespoon Olive oil
1 teaspoon Salt
2 teaspoon Dried oregano
1 tablespoon Honey
317 grams Whole-wheat flour
360 grams bread flour
1 package Yeast active dry yeast

Instructions

Combine in bread machine in order shown cycle 10

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough and Sauce

Ingredients

3/4 tablespoon yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
4 cups flour (we prefer half white, half wheat)
1 (6 ounce) can tomato paste
1/2 cup red wine or 1/2 cup water
1 teaspoon oregano
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable oil or 1 tablespoon olive oil
1 -2 tablespoon parmesan cheese

Instructions

In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
Top with meats, cheese and other toppings.
To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400Â°F for about 22 minutes.
Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3/4 cup Water warm
1 tablespoon Yeast cake
1/8 cup olive oil
1/2 teaspoon White Pepper
1/2 teaspoon Sugar
1/4 teaspoon Salt
1 cups Flour

Instructions

Mix all ingredients and knead well. Let rise for 1/2 hour in a warm place (80-85F).
Press into a cookie sheet. Prebake for 5 mins. or until light brown in a 375F oven.
Top with sauce, meats or vegetables and shredded cheese.
Bake till cheese is melted or desired browness.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 3/4 cups warm water
1/4 oz active dry yeast
2 tsp salt
4 1/2 cups bread flour up to 5 cups
3 Tbs olive oil
cornmeal for pan

Instructions

Preheat ven at 450 degrees
Measure out 1 3/4 cups warm water (it should be pleasanty warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate about 10 minutes.
Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well floured board and kneed for 15 turns, until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half, each half will make 1 (12 inch) pizza
Place on a cornmeal-dusted pizza stone, pizza pan, or cokkie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
Cooks note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 Cup All purpose flour
1 Cup Semolina Flour
1.3 cups Italian 00 Flour
2 teaspoons Active dry yeast
1 teaspoon Granulated sugar
1.5 teaspoon Kosher Salt
2 teaspoon Extra virgin olive oil

Instructions

1) In a 2 Cup measuring cup, add 1 1/4 cups of warm water
2) Add 2 teaspoons of active dry yeast and 1 teaspoon of granulated sugar
3) Let stand for 3-5 minutes until the yeast mixture foams
4) Measure out the flour mixture in a 4 cup measuring cup
5) Insert dough blade in food processor and add the flour mixture, the 1.5 teaspoons of Kosher salt and the 2 teaspoons of olive oil
6) Run the food processor on dough speed while pouring in the yeast mixture slowly through the feed tube
7) Process until the dough cleans the sides of the work bowl (takes about a minute)
8) Remove dough from work bowl and form a dough ball or two and coat with olive oil and transfer to a zip top food storage bag
9) Let dough rise for 45 minutes to an hour
10) While dough is rising, make the pizza sauce and prepare any toppings
11) After dough rises, place on lightly floured surface and punch down and form pizza crusts (s)

Thu, 16 Jul 2026 00:00:00 GMT

Individual Pizzas

Ingredients

olive oil
AP flour for rolling
1/2 lb homemade or store bought pizza dough (even try Pillsbury Pizza Dough)
salt and pepper
1/2 cup mozzarella cheese shredded
1 large tomato chopped
Desired toppings (cooked veggies, pepperoni pineapple, ham, sausage etc)

Instructions

1. Preheat oven to 450 degrees.
2. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round.
3. Fill each cup with 1 round of the dough, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
4. Sprinkle each dough cup with 1 tablespoon each cheese and tomato.
5. Add desired toppings and another tablespoon each cheese and tomato.
6.Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
ENJOY

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

4-5 cups All purpose flour
1 1/2 cups Water
1 tablespoon Salt
2 tablespoons Granulated sugar
2 tablespoons Extra virgin olive oil
2 packages Yeast active dry yeast

Instructions

Measure 4 1/2 cups of flour
Mix water (100 degrees), yeast, sugar, salt and oil
add to flour and knead for 10 minutes
cover and let rest for an hour
knead again and cut into 2-3 dough balls
seal in plastic bags and refrigerate until ready to use
roll out and cook at 500 degrees for 10 minutes
take off pan after 5 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 1/2 cups Flour Unbleached All-Purpose
2 Packs Dry Active Yeast
1 teaspoon Salt
1/2 teaspoon Sugar
1 1/2 cups Water lukewarm from tap
1/2 teaspoon Olive oil
Flour for work surface
Cornmeal to dust

Instructions

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.
Preheat oven to 500 degrees.
If using pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. slide dough onto pizza stone or place cookie sheet with pizza on bottom rack
Bake 10 to 12 minutes until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough (Thin Crust)

Ingredients

2 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Water
2 tablespoons Olive oild

Instructions

Mix flour, baking powder and salt together in a mixing bowl.
Mix water and olive oil together in a separate bowl and add dry mixture as you stir.
When its almost combined, use your hands to gently knead the dough together.
Add small amounts of extra water if needed.
You want your dough to be dry enough that it doesn't stick to your hands, but wet enough to stay together when squeezed.

Thu, 16 Jul 2026 00:00:00 GMT

Pretty Darn Close To Pizza Huts Pizza Dough Recipe

Ingredients

1 1/3 cup water
2 tsp sugar
1 1/4 tsp salt
2 TBS olive oil
2 TBS corn meal
2 cups unbleached all purpose flour
1 cup bread flour
1 tsp baking powder
1/4 tsp onion powder
3/8 tsp MSG
1 1/2 tsp instant yeast

Instructions

Bread Machine: Add ingredients to bread machine as listed. Set to dough mode. When done remove from machine and allow to rest covered with a tea towel for about 45 minutes.
For a breadier pizza dough you can add 1/4 tsp yeast. Deflate dough very gently before using and allow to rest for another 15 minutes.
You may refridgerate dough in an oiled plastic bag for up to 2 days.

Thu, 16 Jul 2026 00:00:00 GMT

Grandma Elaine's Pizza Dough

Ingredients

1 package active dry yeast
1/4 cup warm water
4 cups flour
2 teaspoons salt
1 1/4 cups warm water
1/4 cup olive oil

Instructions

Dissolve 1 package (1 Tbsp) active dry yeast in 1/4 cup warm water. Combine flour, salt, yeast mixture, 1 1/4 cups warm water, and olive oil. Stir until completely smooth. Cover and let rise until it double its size. Grandma's hint is that she refrigerates it. Simply divide it out and flatten on pizza pan to desired size.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 1/4 teaspoon Yeast
1/2 tablespoon sugar
3 cups Bread flour for bread machine
2 tablespoon Olive oil
1 1/2 teaspoon Salt

Instructions

Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
When ready to use, remove from fridge, and let the dough come up to room temperature before using.

Thu, 16 Jul 2026 00:00:00 GMT

Chris Bianco's Pizza Dough

Ingredients

2.25 teaspoons active dry yeast (one ¼-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Heirloom-Tomato Pizza
Mortadella-and-Mozzarella Pizza
Lemon-and-Piave Pizza

Instructions

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
Arrange desired toppings on dough.
Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

2 teaspoons Honey
1 package Yeast active dry yeast
3/4 Cup Warm water
10 ounces All purpose flour
1/2 teaspoon Kosher Salt
2 tablespoons Yellow cornmeal

Instructions

Dissolve honey and yeast in 3/4 cup warm water in large bowl. Let stand 5 minutes or until bubbly. Add 2cups flour and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 6 minutes). Add flour if needed. Dough will feel slightly sticky. Place dough in a large bowl coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Gently press two fingers into dough. If the indentation remains, the dough has risen enough. Roll into a 12-inch circle. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray and cover with plastic wrap. Place dough in refrigerator for up to 30minutes. Bake according to recipe directions.

Thu, 16 Jul 2026 00:00:00 GMT

"Gourmet" Pizza Dough

Ingredients

1/3 c Warm water
1/2 ts Salt
2 tb olive oil
2 c Flour (to 2 1/4 c)
1/3 c Warm water
1/2 ts Sugar
1 pk Yeast

Instructions

Soften yeast in 1/3 c warm water for 5 minutes. Add 2 c flour and the rest of the ingredients. Knead til smooth, adding additional flour as needed. Place in greased bowl and cover and let sit til doubled. Punch down and roll out to fit pizza pan. Use this dough to make Pizza Nissa Socca. Also need recipe for Tomato Pizza Sauce. Source: Gourmet Magazine. Note: I usually increase the salt and sugar slightly.

Thu, 16 Jul 2026 00:00:00 GMT

Thin Crust Pizza Dough

Ingredients

1 3/4 cups All purpose flour
1 1/4 cups semolina
1/4 ounce Pizza dough flavor 1 TSB + 1 Tsp
1 teaspoon instant yeast
1 1/4 teaspoons salt
1 cup water lukewarm + more as needed

Instructions

Mix and knead together all the ingredients to make a soft, smooth dough.
Cover the dough, and let rise for 45 minutes
Refrigerate for 4 hours (or up to 36 hours)
Divide the dough in half
Stretch each half into a 12" diameter thin crust.
Place the crusts on two separate parchment; cover and let the rise while you preheat over to 450.
Transfer the pizzas and parchment to hot over stone or place the pizzas and parchment on a pan, and place the pan on the middle rack of the over.
Bake the crusts for 6 minutes, then remove.
add toppings and cook an additional 8 minutes, more or less

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

1 packet Active dry yeast
2/3 cup Water Hot, 110 - 115 Deg F
1 tablespoon Honey
1 tablespoon olive oil
2 cups All-Purpose Flour Unsifted
1/2 teaspoon Salt

Instructions

In a large bowl, sprinkle yeast over warm water. Let sit for 5 minutes. Add honey & olive oil. Stir. Add flour and salt. Stir until dough forms. Turn out onto floured surface, knead dough adding small quantities of flour if necessary, until very elastic (10-15 minutes). Dough should be soft, dont add too much flour. Wash & dry & oil mixing bowl. Place the dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth, let dough rise in warm place, away from drafts, until doubled in size. (50-60 minutes). Heat oven to 450 degrees F. Lightly dust large pizza pan with cornmeal. Shape into 14" round and roll edge to make a thin border. Cover with favorite sauce and toppings. Bake 12-15 minutes on lower rack until crust is lightly browned and the cheese is bubbly. Dough Variations: ================Whole Wheat - reduce all-purpose flour to 1 cup and add 1 cup Whole Wheat flour.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package Yeast active dry yeast
1 cup Warm Water
1/2 teaspoon Salt
1 teaspoon Honey sugar works
2 teaspoons Olive oil
2 1/2 - 2 3/4 cups Flour

Instructions

Mix water, yeast, honey (sugar) and let activate for 10 minutes.
Mix remaining ingredients until even consistency.
Bake @ 425 for 10-12 minutes.
Makes 2 small pizzas or 1 large pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Roll Pizza Dough

Ingredients

5 Package Dry Yeast
210 Grams Butter Softened
7.5 Tsp Salt
5 Cups Warm water
5 Tablespoons Sugar
12.5 Cups Flour

Instructions

To the warm water, add the sugar and dry yeast. Let stand for 10-14 minutes.
Add the butter, salt and flour. Stir well. Turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Make pizza rolls and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pizza Dough

Ingredients

1 packet yeast
1 cup warm water
1/2 teaspoon sugar
1 teaspoon salt
flour

Instructions

Dissolve yeast in water, add some sugar to mixture, stir, let sit till bubbles. Add salt and 2 cups flour. Turn out onto counter and knead in flour until plyable not sticky. Roll out thin or however you like it. Then top with favorite toppings. Bake at 425-degrees until you can lift crust corner-about 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

2 1/4 teaspoons active dry yeast 1 package
1 cup water 100-110 degrees divided
4.5 cup cold water
1 teaspoon Sugar
1 teaspoon Salt
1 cooking spray

Instructions

1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Once proofed add remaining 3/4 cups water (100-110 degrees). Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
4. To bake preheat ove to 500 degrees.
5. Coat a 12" perforated pizza pan with cooking spray.
6. Place dough on a lightly floured surface; roll into a 12" circle. Transfer dough to prepared pan, shaking off the excess flour. Brush dough evenly with oil, cover with desired toppings and bake for 12 minutes.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

4 cups bread flour
1 package instant yeast
1 1/2 teaspoon salt
2 tablespoon Olive oil
1 3/4 cup water very warm

Instructions

1. Preheat the oven to 500 degrees.
2. Add the flour, salt, and yeast to the mixer and start it on low, using the dough hook.
3. Add the oil.
Note: I measure and add the oil while I let the tap run on hot so it can warm up.
4. Then add the warm, almost hot water.
5. Let the mixer run for a couple of minutes while the dough comes together. Then turn the mixer up to medium or medium-low and let it knead the dough for 8-10 minutes. I like to see how fast I can clean up the counters and dishes, put ingredients away, and prep the pans during this time.
6. Prep your pans: Spray them with spray oil. Optional: Then lightly dust with some corn meal. The original recipe doesn't call for this, but I like to.
7. Stop the mixer and let it rest for a few minutes. Now I'm going to give you two methods to follow next. The first one is the one the book recommends. The second one is my preferred method.
1) You can transfer it to an oiled bowl and let it rise for about an hour - until doubled. Punch it down and divide it into 2 to 3 even balls, depending on how many pizzas you want to make and how big you want them. Let the dough rest for 30 minutes more at room temperature. Then roll out the dough and proceed with making your pizzas.
-OR-
2) You can do what I often end up doing...since I sometimes don't leave myself enough time to do all that was listed in the first method. You can just roll the dough out right away and proceed with the rest of the steps.
The first way actually makes a lighter, and sometimes puffier crust...at least for me. My pizza doesn't end up looking like the cookbook picture. Maybe because I use a non-preheated cookie sheet and not a pre-heated pizza stone? I just know that I have made this pizza both ways probably at least a dozen times each and it is always turns out a bit puffy and light when I do it the first way.
The second way makes a little bit crisper, chewier crust. I like the second way's taste and texture better AND I don't have to fuss with the rising and resting bit. It's win-win for me.
8. Now...roll out the dough and place it on your prepared pans.
I use a combination of a rolling pin and just stretching it with my hands.Use a little bit of flour if you need to, to keep the dough from sticking to the counter and your hands. Most of the time my dough doesn't need it though.
9. Add sauce cheese and toppings.
10. Bake on a cookie sheet for 10-15 minutes at 500 degrees.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 teaspoons Yeast active dry yeast
1 1/2 cups warm water
3 tbs olive oil
4 1/2 cups All purpose flour roughly

Instructions

To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough With Rosemary And Garlic Recipe

Ingredients

3-5 tablespoons fresh minced rosemary
2-5 fresh garlic cloves minced
1 teaspoon salt
2-1/2 to 3 cups bread flour
1 cup quite warm water
1 package yeast
2 tablespoons olive oil
mix master with dough attachement/bread machine/or by hand

Instructions

The Prep time includes rising time.
Let yeast come to room temperature.
You will want a soft dough, so start with 2-1/2 cups of flour first.
If you think you need more flour, add a little at a time. Dough should not be sticky wet.
In bowl, add yeast and warm water - let sit for five minutes for allowing blooming of yeast.
While yeast is blooming, mince up rosemary and garlic.
Add 2 cups of flour, salt, olive oil to yeast mixture and start mixer slowly at first.
Then add the extra 1/2 cup flour mixed with the garlic and rosemary and let come together.
You may need to scrape down the sides of your bowl.
Once together, turn mix master to medium high and let it rip for at least 5 minutes - this is kneading the dough.
If doing this by hand, need for 6 or 7 minutes.
Let dough rest for 2 minutes.
Round into a ball and plop into greased bowl, making sure top of dough ball is greased too - olive oil is perfect to use.
Cover with clean dish towel and place in warm spot in your kitchen to rise.
Takes about an hour to double in size. I usually place bowl into oven which is turned off.
Flip onto a cookie sheet with edge - pat out into flat shape, allow to rise again if you want for 15 minutes and then add your toppings.
Bake for 15-20 minutes in a preheated oven at 400 degrees.
***If you should wish to make a flat bread - simply drizzle a little olive oil and sprinkle some kosher or sea salt and throw alone into the oven and bake accordingly.
Crust is crispy yet chewy inside.
My Fave Topping choices include: ricotta, goat cheese, bell peppers, sliced grape tomatoes, semi-cooked and sliced sausage, sliced thin onions, additional garlic, parmesan cheese, etc.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough In Bread Maker

Ingredients

1 cup Water plus
2 tablespoon Water
1 teaspoon Salt
2 tablespoon Sugar
2 tablespoon Olive oil
3 cups Bread flour
2 teaspoon Yeast

Instructions

Select dough cycle and press start.

Thu, 16 Jul 2026 00:00:00 GMT

Pumpkin - Herb Pizza Dough Recipe

Ingredients

1 1/4 cups flour
2 cups whole wheat flour
1 tsp gluten flour
1 packet instant yeast
1/2 teaspoon salt
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 1/4 cups warm water
1/4 cup canned pumpkin puree

Instructions

In a large mixing bowl (this is easiest in a stand mixer), whisk together the flours, gluten, yeast, salt, herbs and garlic powder.
Mix together the warm water and pumpkin, then add to the flour mixture and mix well.
Knead with the dough hook or by hand for 7-10 minutes, until cohesive and fairly smooth (it will still be a little sticky).
Place in a lightly greased bowl, turning to coat the top. Cover and let rest 30 minutes.
Deflate the dough gently and divide / roll out as desired.
For a thin, crisper crust, par-bake immediately at 425 for 5-7 minutes before topping and finishing your pizza. If you want a thicker crust, allow the rolled out dough to stand 15-30 minutes to slightly rise again.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package Yeast
1 teaspoon Sugar
2 tablespoons Vegetable oil
1 teaspoon Salt
2 1/2 cups All purpose flour
1 cup Water warm

Instructions

Dissolve yeast in warm water. Mix remaining ingredients together. Add yeast mixture. Let rise for 5 minutes. Roll out on floured surface. Grease pan; press dough into pan. Pile on good stuff. Bake 20-25 minutes at 425?F.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough 2

Ingredients

1 cup Water
4 teaspoons olive oil or cooking oil
3 cups Bread flour
3/4 teaspoon Salt
1 teaspoon active dry yeast or bread machine yeast

Instructions

Add the ingredients to the machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Use to make thin-crust or thick-crust pizzas.
For thin-crust pizzas: Grease two 11- or 12-inch pizza pans or large baking sheets and, if desired, sprinkle with yellow cornmeal; set aside. Divide the dough in half. On a lightly floured surface, roll each portion into a 12- to 13-inch circle. Transfer to the prepared pans, building up edges slightly. Prick crusts with a fork. Do not let rise. Bake in a 425?P oven for 10 to 12 minutes or until light brown. Add desired toppings. Bake for 10 to I5 minutes more or until edges of crust are golden brown and toppings are bubbly. Makes two 11- or 12-inch pizzas.
For thick-crust pizza using the 1 l/2-pound dough: Grease a 13- or 14-inch pizza pan and, if desired, sprinkle with yellow cornmeal. Using greased fingers, press dough into the prepared pan, building up the edges. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375?P oven for 20 to 25 minutes or until1ight brown. Add desired toppings. Bake for I5 to 20 minutes more or until toppings are bubbly. Makes one 13- or 14-inch pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Hut Style Pizza Dough (Bread Machine)

Ingredients

1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon msg (Accent*)
1 1/2 teaspoons bread machine yeast

Instructions

Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
Set to "Dough" cycle.
Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
When the dough cycle is complete, roll out dough and place in pan.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.

Thu, 16 Jul 2026 00:00:00 GMT

Sicilian-Style Pizza Dough

Ingredients

4 1/2 C flour Up to 5 cups
1/2 c olive oil
1 ts Salt
1 1/2 c tap water Warm (110 to 115F)
1 pk Active dry yeast

Instructions

1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color. 2. Add 2 cups of the flour, the olive oil, and the salt. Mix thoroughly with a wooden spoon. Add a third cup of flour to the bowl and mix well. After the third cup of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to form a soft,sticky mass. 3. Measure out the fourth cup of flour. Sprinkle some over the work surface and flour your hands generously. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time. 4. To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep. Clench the dough in your fist and twist and fold it over. Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading. Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands. Work quickly and dont be delicate. Slap and push the dough around to develop its gluten and to facilitate its rolling out. (Kneading pizza dough is a great way to relieve pent-up aggression!) 5. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. This will test its readiness;if your hand comes up clean, the dough is done. If it sticks, a bit more kneading will be necessary. Once the dough is no longer sticky, do not overwork it by adding more flour. Continue kneading only until the dough is smooth and elastic (it should spring back when pressed) and no lines of raw white flour show. The whole process should take 5 to 10 minutes. 6. Lightly oil a 2 quart bowl with vegetable oil. Roll the ball of dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeasts carbon dioxide gases. This will help the dough rise faster. 7. Place the bowl in a warm, draft-free place. Let the dough rise for 30 to 45 minutes. 8. Once the dough has doubled in bulk, punch it down by pushing your fist into it. All of the gases will quickly escape, and the dough will collapse. Remove the dough from the bowl and knead it again for about 1 minute. 9. The dough is now ready to be patted and rolled into pizza, or to undergo additional rising. 10. To raise dough a second time, add a bit more oil to the bowl and repeat the procedure indicated for the first rising. Then the dough is ready to be shaped. Source: The Pizza Book by Evelyne Slomon Posted by Linda Davis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - for Chicago Style Bread Pizza

Ingredients

1 pk Yeast or 1 tablespoon bulk
4 c Unbleached white flour
1/2 ts Black Pepper ground
1/4 c Gluten flour
1 1/4 c Warm water
1/2 ts Salt
1/4 c Vegetable oil

Instructions

Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor. For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting. Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce. Posted to MC-Recipe Digest V1 #932 by "Ken and Mary Ann Vaugnan" on Nov 29, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough for Personal Pizzas

Ingredients

0.5 cup water
0.5 cup milk
1 package dry yeast (2 ½ teaspoons)
0.25 teaspoon sugar
2.5 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt

Instructions

Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

1 ts Salt
1 ts Easy-blend dried yeast
1 tb olive oil
1/2 ts Golden caster sugar
4 fl Hand-hot water
6 oz Plain white soft flour

Instructions

MMMMM------------------------TO ROLL OUT----------------------------- 2 tb Cornmeal; (polenta) (2 to 3) Youll need a pizza stone or solid baking sheet measuring 14x11"/35x28cm. Preheat oven to its lowest setting. 1 Begin by warming the flour slightly in the oven for about 10 minutes, and turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture. Add the olive oil and pour in the water. 2 Mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding more water if there are any dry bits left, and put on a flat work surface (there shouldnt be any need to flour this). 3 Knead the dough for three minutes or until it develops a sheen and blisters under the surface (it should be springy and elastic). 4 You can now either leave the dough on the surface covered by the upturned bowl or put in a clean bowl and cover with clingfilm lightly oiled on the side facing the dough. Leave until it looks doubled in bulk, which will be about an hour at room temperature. 5 Having made the dough and left it to rise, preheat the oven to 230c/450f/Gas 8, along with the pizza stone or baking sheet. 6 Tip the dough onto a work surface that has been sprinkled generously with cornmeal to prevent it from sticking. 7 Knock all the air out of the dough and knead for a couple of seconds to begin shaping it into a ball. Dust your rolling pin with cornmeal and roll the dough out to a circle that is about 10"/25.5cm in diameter. 8 Finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. 9 It doesnt need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Top with a desired topping. Per serving: 182 Calories (kcal); 14g Total Fat; (67% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 2132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

4 cups Bread flour
1 tsp Sugar
1 tsp Salt
2 1/2 tsp Yeast
1 1/4 cup water Tepid
4 tblspoons olive oil

Instructions

Place dry ingredients in food processor, mix. While running, add thw water, then olive oil, then additional water until dough forms a ball. Turn out on floured surface, knead until smooth and supple. Cover and let rise app. 50 minutes. Put stone in oven, preheat to 500. Devide into 2 pieces, roll out between parchment paper, either 2, 12" pizzas, or 4, 8" calzones. Cover and let rise app. 25 minutes. Spread cold pizza sauce evenly over round, top with your choices. Bake on parchment paper 8-10 minutes or until crust is nicely browned. Let rest 3-5 minutes befor serving.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Enata Style!

Ingredients

1 pkg rapid rise yeast
1 cup warm water
3 tablespoons Sugar
2 tablespoons oil
1 tsp Salt
3 cups Flour

Instructions

In a food processor bowl, mix yeast and water; let set until foamy (about 5-10 minutes).
Add salt, oil and most of the 3 cups of flour (save 1/4 to 1/2 cup and only use as needed to make a very soft dough)
Turn out into an oiled bowl. Let rise until doubled in size (about 1 hour). Punch dough down, pat down in an oiled pizza sheet pan (I like to use the biggest I can find). Let rise for 1 to 2 hours longer.
Preheat oven to 415 degrees. Bake for 5 minutes - longer if using a smaller pan.
Top pizza with favorite ingredients. Bake for an additional 10 - 12 minutes or until preferred doneness.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Recipe: How to Make Pizza Recipe | Homemade Pizza Recipe - Times Food

Ingredients

2 cup all purpose flour
100 ml tomato ketchup
1 tomato
2 onion
1 teaspoon chilli flakes
1 teaspoon baking powder
1 teaspoon sugar
2 teaspoon virgin olive oil
100 gm processed cheese
4 mushroom
1/2 capsicum (green pepper)
1 teaspoon oregano
1/2 cup mozzarella
1 tablespoon dry yeast
water as required

Instructions

Take a dough kneading plate and add all-purpose flour to it. Next, add salt and baking powder in it and sieve the flour once. Then, make a well in the centre and add 2 teaspoon of olive oil to it. On the other hand, take a little warm water and mix the yeast in it along with 1 teaspoon of sugar. Mix well and keep aside for 10-15 minutes. The yeast will rise in the meantime. Once the yeast has risen, add it to the flour knead the dough nicely using some water. Keep this dough aside for 4-6 hours. Then knead the dough once again. Now, the pizza dough is ready.
Preheat the oven at 180 degree Celsius. Now, is the time to make the pizza base when the dough is ready. Dust the space a little using dry flour and take a large amount of the pizza dough. Using a rolling pin, roll this dough into a nice circular base. (Note: Make sure that the circular base is even at all ends.) Once you have made the base, use a fork and prick the base with it so that the base doesnt rise and gets baked nicely. Put it into the preheated oven and bake it 10 minutes. Now, your pizza base is ready.
Now, wash the capsicum and slice it thinly in a bowl. Then, peel the onions and cut thin slices of it as well in another bowl. And finally, cut tomatoes and mushrooms in the same manner. However, make sure that those tomatoes have less juice in them. Once all the veggies are done, Now, grate the processed and mozzarella cheese in separate bowls.
Then, take the fresh pizza base and apply tomato ketchup all over. Spread half the processed cheese all over the base and evenly put the veggies all across the base. Once you have put all the veggies, put a thick layer of mozzarella cheese.
Put this pizza base in a baking tray and place it inside the oven. Let the pizza bake 10 minutes at 250 degree Celsius. Once done, take out the baking tray and slice the pizza. Sprinkle oregano and chilli flakes as per your taste and serve hot. (Note: Make sure that the oven is preheated at 250 degree Celsius for 5 minutes at least.)

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Homemade Bread Machine

Ingredients

1 1/3 cup Water warm to the touch
2 teaspoon SAF Yeast or 2 1/2 teaspoons bread machine yeast
14 cup Olive Oil
3 1/2 cups Bread or Pizza Flour
1 tablespoon Suagr
1 1/2 teaspoon Salt

Instructions

BEGIN by mixing the warm water with the yeast. Stir and place in bottom of bread pan. NOTE: If you are using a delayed start time, do NOT mix the water and yeast, Add yeast last and on-top of the dry ingredients.
ADD the olive oil, flour, sugar, and salt.
ADJUST bread machine (1 1/2 or 2 lb bread machine) to the dough cycle and start when ready. Thy cycle will take roughly 1 hour and 30 minutes but can vary depending on your machine.
WHEN the machine beeps at the end of the dough cycle (will be a soft ball), unplug machine and immediately remove the ball from the pan and place on a lightly floured working surface.
DIVIDE the dough into desired number of portions (portion size dependent on the pizza your wish to make).
FLATTEN each portion into a disc kneading a few times then folding the edges into the center.
COVER with a damp cloth and let surface rest for 20 to 30 minutes until the dough has increase by about 20%.
ROLL out into desired pizza shape or place in a plastic food storage bag and refrigerate for up to 24 hours. The dough ball may also be stored in the freezer for up to 3 months.
TO use from the refrigerator, let rest for 20 minutes at room temperature before rolling out. To use from the freezer, thaw in refrigerator overnight first, then let rest 20 minutes at room temperature.
SUGGESTED BAKE INSTRUCTIONS: Preheat oven to 450F. Brush pizza pan with olive oil and sprinkle with corn meal or semolina. Lay rolled dough onto pan. Top with favorite ingredients and bake for 12 to 15 minutes or until color is achieved. If your dough is soggy after baking, you may have too many ingredients on-top. Consider baking the dough first, then topping it, and then re-baking or cooking the cheese / toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Margherita With Whole Wheat Crust Recipe

Ingredients

For crust:
1 teaspoon active dried yeast
3/4 cup warm water (105-115 degrees)
1 tablespoon honey
1 1/2 cup whole wheat flour (white whole wheat flour if you can find it), plus more for dusting
1/2 tablespoon wheat gluten
1 teaspoon salt
1 tablespoon extra-virgin olive oil
For topping:
1 lb very ripe fresh roma (plum) tomatoes
salt
16 small fresh basil leaves, or larger ones torn into pieces
2 tablespoons (1/8 cup) extra virgin olive oil
1/4 cup tomato puree (optional -- use if your tomatoes lack flavor, like most store-bought do)
1/4 lb fresh mozzarella, sliced thinly

Instructions

Pour the yeast into the water in a small bowl, dissolving the yeast well, and stir in the honey. Let it stand for a few minutes and stir again.
Pour the yeast mixture into a large bowl, stand mixer, or bowl of a food processor and stir in 1/2 cup flour. Cover the bowl and let the mixture stand for 30 minutes. The mixture will be very soupy
Mix 1 cup of the remaining flour in a bowl with the wheat gluten and salt.
Add the dry flour mixture to the yeast mixture with the olive oil and sesame seeds. Mix with your hands, stand mixer, or food processor until the dough moves away from the sides of the bowl and a ball forms. If the dough is too sticky, add more flour (up to one tablespoon) a little at a time.
Transfer the dough to a work surface and knead it for about five minutes. Place it in a bowl, cover, and allow dough to rise until doubled in size, about two hours .
When the dough has about 30-40 minutes left in its rising, begin the rest of the preparations. First, preheat the oven to 425 degrees. If you are using baking stones, put them in the oven at this point.
Secondly, begin preparing the topping. Score an X on the bottom of each tomato and drop them into a medium pot of boiling water for 10 seconds, then cool them in a bowl of cold water. Slice off the tops, slip off the skins, and squeeze out the seeds. Finely chop the tomatoes.
Place tomatoes in a colander, sprinkle with salt, and drain for 20 minutes.
Transfer the tomatoes to a medium bowl, stir in the basil and olive oil (and tomato puree, if using), and adjust the seasonings.
If you are making two 8-inch pizzas, divide the dough into two. Roll out the dough onto a floured surface into 8- or 12-inch rounds. If you're using baking stones, place the dough on wooden peels, dusted with cornmeal.
Spread the tomato mixture over the pizza dough and place the mozzarella slices on top. Bake for 12-15 minutes until crusts and cheese are nicely browned. Cut into wedges and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Pizza Dough

Ingredients

10 ounces water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons active dry yeast
1/2 cup cornmeal

Instructions

Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
•To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
Eat pizza. Give a five star review on recipezaar.com.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

2 cup water lukewarm
2 tablespoon Extra virgin olive oil
3 teaspoon yeast
2 1/4 teaspoon Kosher Salt
1 tablespoon sugar
3 3/4 cup Unbleached flour

Instructions

In a largish container mix ingredients together with a wooden spoon. Stir until all dry ingredients are incorporated. Let rise for 2 hrs. Dough can be used right away or can be refrigerated for up to 2 weeks.
To make a pizza (full dough above makes 4 pizzas):
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal(or use parchment paper). Top with sauce (I like minced garlic and olive oil) and toppings. Bake for about 8-10 minutes.
To make calzones (full dough above makes 8 calzones):
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out a 4-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your fillings.
Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal. Add fillings to half the circle (I like ricotta cheese, a spoon of pesto, pepperonis, onions, black olives and a generous amount of mozzarella cheese). Fold calzone in half, seal the edge and cut vent holes in the top. Bake for about 16-22 minutes.
To make garlic knots:
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you mix the garlic butter topping.
Mix 5 Tablespoons butter, 4 cloves garlic, 1/4 cup parsley and 1 tsp salt.
Roll out the dough ball into 1/8-inch-thick rectangle. Coat half the rectangle with the garlic butter mix above. Fold the rectangle over to cover the butter mix. With a sharp knife, slice the dough into strips about 1 inch wide. These may be sticky along the edges so they may need to be dusted with flour. Tie the dough in a knot and tuck the loose ends underneath. Place knots on a baking sheet with a lip (to contain any of the melted butter). Paint the top of the knots with olive oil (you can also sprinkle a bit of kosher salt or parmesan cheese on top). Bake at 500-550 for 10-12 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Rich Egg Pizza Dough

Ingredients

4 tb Sweet butter cut into 4
4 1/2 cups all purpose white (to 5 cups)
3/4 c Water
1 pk Active dry yeast
1 ts Salt
3 Extra large Eggs beaten
2 tb Sugar
1/4 c Instant nonfat dry milk

Instructions

"For an elegant change of pace, this rich brioche-like dough makes a thick, utterly delicious pizza crust. French Provencale pizza or pissaladiere fillings are exceptionally good on it. Its most spectacular presentation though, comes in the form of torta rustica with its majestic crown of dough leaves and multilayered colorful filling. This dough is characteristically soft. Work it only until it no longer sticks to your fingers. For an extra golden, shiny finish, brush a thin coating of egg white glaze (1 egg white beaten with a Tbsp of water) over the top of the dough." 1. Put the butter, sugar, dry milk powder, and water in a small saucepan. Stir briefly to dissolve the solids and heat the mixture over medium heat until bubbles begin to appear around the sides of the pan. Remove from the heat and pour the mixture into a large mixing bowl. 2. When the liquid mixture no longer feels too hot to the touch( no more than 130 degrees)sprinkle the yeast over it and stir with a fork until the yeast dissolves. 3. Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon. 4. Add about a cup of flour 1/2 cup at a time, stirring until the dough forms a soft, sticky mass and comes away from the sides of the bowl. 5. Dust your hands and the work surface liberally with some of the remaining flour. Remove the dough form the bowl and knead in the remaining flour a bit at a time, until the dough is smooth and elastic and no longer sticks to your hands. Dont try to push all of the flour into the dough. You may not need it all. 6. Roll the dough around in an oiled bowl, cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free place until it has doubled in bulk (about 1 hour). 7. Punch the dough down, knead it briefly, and return it to the bowl. Recover with plastic wrap and let it double again before using (This dough must go through 2 risings.) 8. After the dough has doubled in bulk a second time, it is ready to be rolled or pressed into shape. Note: For thicker crust, let the dough rise in a prepared pizza pan for 30 minutes before baking. This dough should not be baked at temperatures above "400 degrees" or it will burn. Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

1 1/3 cups Water
1/4 cup Olive oil
2 1/2 cups All purpose flour
1 cup whole wheat flour
2 teaspoons SAF yeast OR 2 1/2 tsp BMY

Instructions

Place all ingredients into the Bread Machine pan according to manufacturer instructions. Usually you will start with all liquids and then top with all dry ingredients. Finally ending with making a small well in center of flour mixture at the end and then pouring your yeast into the center well. Close lid of bread machine and set for Dough Cycle or Pizza Dough Cycle.
When machine beeps, immediately turn dough out onto a lightly floured surface. Divide the dough into desired amount of portions. Flatten each portion into a disk by kneading a few times & then folding the edges into the center. Cover all discs with a damp towel and leave on the work surface to rest for 30 minutes or until the dough has doubled in size.
Roll out and shape your dough & follow your pizza recipe or place dough in plastic food storage bags and refrigerate up to 24 hours. To use after refrigeration, let sit out for 20 minutes to come back to room temperature. The dough balls may also be stored in the freezer for up to 3 months in freezer bags. Let the dough defrost in the refrigerator over night before using.
Makes: Two 12" to 14" pizzas OR One 14" Deep Dish Pizza OR Four 8" pizzas OR 6 individual pizzas OR One 17 x 11 inch rectangular pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Easy And Great Food Processor Pizza Dough Recipe

Ingredients

A basic pizza dough recipe for the processor :
3 cups flour, ( up to you to either use all purpose, bread flour etc. ) plus as needed-
1 tsp salt,
1 tsp. sugar,
1 tsp yeast ( regular active ) or 1/2 Tsp. instant active yeast,
BE SURE TO READ EXPIRATION LABEL AND YEAST IS STILL ACTIVE
1 Tbs oil ( OLIVE )
approximately 1 cup water ( 100F ). Warm, not hot !
Note, amt of water will change, depending on type of flour!

Instructions

Doughs made in the food processor are prepared very quickly and efficiently with the least amount of dough heat produced.
Method: place flour, salt, yeast, sugar in the processor with metal blade and briefly pulse ( few seconds ) to combine.
Then with motor running, slowly add water through the feed tube until the mixtures becomes a moist mass and clings together almost into a ball..
It is very important to stop at this point and not to overprocess or over warm the dough, all which can cause poor texture.
The total time for processing should be no more than 30 to 45 seconds.
If dough is too wet, process in a bit more flour ( few teaspoons ) or if too dry process in a few teaspoons water.
Remove the dough from the processor ( form into a ball
with a few brief kneads, no further kneading ! ) .
Continue as you would for any pizza dough ( cover let rise, punch down etc. use to make pizza )
Yield: 1 large or 2 small pizza crusts or 1 loaf of bread.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough and Variations

Ingredients

1 c Yellow cornmeal or polenta
3 1/4 c Unbleached all-purpose flour
1 c water Warm, (110-115 deg F)
1 ts Salt
1 tb Sugar
1/2 ts Salt
1/4 c Olive oil preferrably
1 ts Salt
1 1/4-oz envelope active dry
3 1/4 c Bread flour semolina, or unbleach
1 Envelope yeast
2 c Whole-wheat flour
2 1/4 c all-purpose flour Unbleached
1 Envelope yeast
1 ts Salt
1/4 c Olive oil as above
1 1/4 c water Warm, as above
1 Envelope yeast
1 1/4 c Unbleached all-purpose flour
1/4 c Olive oil or vegetable oil
1 tb Sugar or honey
1 c water Warm, as above
1 c water Warm, as above
1 tb Granulated sugar

Instructions

In a small bowl, dissolve the sugar or honey in warm tap water that is 110-115 deg F. (When making the New York Variation, omit the sugar and proceed as follows). Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute. Let stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes. Discard mixture and start over if bubbles have not formed within 5 minutes. If making whole-wheat dough, combine the 2 flours in a bowl and use as the flour in the directions that follow. If making the cornmeal dough, combine the flour and cornmeal in a bowl and use the mixture as the flour in the directions that follow. To mix and knead the dough by hand: Combine 3 cups of the flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil, if using. Using a wooden spoon, vigorously stir the flour into the well, beginning in the center, and working toward the sides of the bowl, until the flour is incorporated and the soft dough just begins to hold together. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently in the following manner: press down on the dough with the heels of your hands and push it away from you, then partially fold it back over itself. Shift it a quarter turn and repeat the procedure. While kneading, very gradually add just enough of the remaining 1/4 c flour until the dough is no longer sticky or tacky. This should take about 5 minutes. As you work, use a metal dough scraper to pry up any bits of dough that stick to the work surface. Continue kneading until the dough is smooth, elastic, and springy. Too much kneading overdevelops the gluten in the flour and results in a tough crust. After mixing and kneading the dough, shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap to prevent moisture loss and set to rise in a draft-free warm place (75-85 deg F) until doubled in bulk, about 45 minutes for quick rising yeast to 1 - 1.5 hours for regular yeast. With your fist, punch down the dough as soon as it has doubled in bulk to prevent overrising. Shape it into a ball, pressing out all the air bubbles. If you are using bread flour or semolina flour, turn the dough in an oiled bowl to coat once more, cover again with plastic wrap and refrigerate it until puffy, from 35 minutes to 1 hour. Omit this step if using all-purpose flour. If you cannot bake pizza withing 2 hours after rising, punch the dough down again, turn it in an oiled bowl to coat once more, cover the bowl tightly with plastic wrap and refrigerate. The dough can be punched down a total of 4 times and kept refrigerated up to 36 hours before the yeast is exhausted and the dough unusable. Let chilled dough come to room temperature before proceeding. Excerpted from the book, _Pizza_, by James McNair. Chapter includes instructions on dough-making with a food processor and professional mixing bowl.

Thu, 16 Jul 2026 00:00:00 GMT

Crusty Pizza Dough

Ingredients

1 1/3 cup Water
2 tablespoon Olive oil
1 tablespoon Sugar
1/2 teaspoon Salt
4 cup bread flour
4 tablespoon gluten
1 1/2 teaspoon Yeast

Instructions

Combine all ingredients into pan, liquids first.
Setting- Dough
Make pizza bottoms and add toppings.
Bake on pizza round at 500 for about 10 minutes. The longer you wait to put in the over then thicker the crust.

Thu, 16 Jul 2026 00:00:00 GMT

Great Pizza/pasta Dough Recipe

Ingredients

• 1 pkg. active dry yeast.
• 1 cup warm water.
• 1 tsp. salt
• 3 ½ cups all purpose flour.
• 2 eggs, lightly beaten.
• 3 Tbs. olive oil. For pizza and pasta only.

Instructions

1.In a large mixing bowl, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and stir gently.
2.Add the flour and olive oil (only if you are making pizza dough) and mix until you can knead it with your hands. The dough should stick a little bit for the first few minutes but will then form itself into a ball with a bit more kneading and folding. Once it is formed into a ball, dump it onto a lightly floured wooden surface and knead for exactly 12 minutes. Are you kidding? Use a pasta machine or dough hooks. See Photo
3.Once the ball of dough is smooth, place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm place, such as inside a turned-off oven, for 2 hours.
4.Punch down the dough after 1 hour, cover, and let rise another hour. For more flavor, let the rising process go on longer: cover the dough with plastic wrap and place in the refrigerator overnight (this is called a cold rise), but let the dough return to room temperature before working it again. Now it is ready for making into a pizza. If you are making bread, go on to step 5, otherwise, use this dough for any recipe calling for Basic Bread and Pizza Dough.
5.Preheat the oven to 475 F. (250 C) Transfer the dough to a baking stone, form into the shape you wish, and score with a razor blade or very sharp knife See Photo. Let this rest, covered with a clean dish towel, for 30 minutes and you get a thicker, lighter pizza.
6.For pizza; place a pan of water in the bottom of the oven, then the loaf on the baking stone on the center rack. See Photo
7.Reduce the oven temperature to 425 F. (220 C.) and bake 10 minutes.
8.Remove from the oven and spread on your sauce and pizza toppings of choice. See Photo
9.Return to the oven and bake another 30 – 35 minutes.
Variation : Use 6 tablespoons milk and 3/4 cup water instead of 1 cup water for a richer flavor.
Secrets of Baking Pizza
There are many different ways you can make pizzas, beyond the topping. They can be cooked at temperatures ranging from 350 F. (175 C.) in a home oven to 900 F. (480 C.) in a commercial wood-burning brick pizza oven See Photo. High heat gives the best results. Best thing is to experiment, but without a doubt your pizza will taste better if you are using a baking stones and a higher temp.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Recipe

Ingredients

200 gm low fat mozzarella cheese
2 tablespoon pizza sauce
black pepper as required
2 1/4 teaspoon dry yeast
2 tablespoon extra virgin olive oil
1 1/2 teaspoon salt
4 cup bread flour
1 1/2 cup water
1 tablespoon sugar
50 gm tomato
50 gm onion
1 handful black olives
50 gm mushroom
50 gm capsicum (green pepper)
1 jalapeno

Instructions

To prepare the dough, combine warm water and sugar in a large bowl. When sugar dissolves completely in water, add dry yeast and keep it aside for 5 minutes. Then add olive oil, bread flour and sprinkle salt. Mix the ingredients well with your hand and knead the mixture to form a soft dough.
Cover the dough with a damp cloth and set aside for 15-20 minutes. Transfer the dough to a flat surface and sprinkle a bit of flour over it. Gently knead the dough again for a minute or two. Flatten the dough using a rolling pin. Spread pizza sauce evenly on the dough. Carefully transfer the pizza base on a baking sheet.
Preheat the oven at 250 degree Celsius. Meanwhile take a chopping board and cut vegetables into thin slices. Top up the pizza with chopped onions, tomatoes, capsicums, mushrooms, jalapenos and olives. Sprinkle grated mozzarella cheese on the vegetables. Place it in oven and bake the pizza for 10-15 minutes until the cheese melts. Season with black pepper, cut into slices and serve hot!

Thu, 16 Jul 2026 00:00:00 GMT

New Classic Pizza Dough

Ingredients

2 tb olive oil
1/8 ts Sugar
3 c All-purpose flour
1/2 c Warm water
1 pk Dry Active Yeast
1 1/2 ts Salt
3/4 c Cold milk

Instructions

For two 16 inch crusts (Food Processor Directions) Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly. Measure the DRY ingredients into the bowl of the processor. Stir the 3/4 cup milk into the finished yeast mixture. Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes. Turn on the processor for a few seconds more (no more than 5) Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.) Divide the dough in half. The dough may be kept covered in a cool place (up to an hour) Use it immediately, refrigerated it or even freeze it.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough Recipe

Ingredients

1 cup warm water
1/4 oz. yeast (if you dont have yeast you can use 1.25 tsp Baking soda, 1.25 tsp lemon juice)
2 1/3 cup whole wheat flour
1 tsp salt
1 TBS honey

Instructions

1. Dissolve yeast in warm water. Let stand for 10 minutes.
2. In large bowl combine flour and salt. Make well in middle and add yeast mix, add honey, mix well. Let rise for around 30 minutes in warm place.
3. Flour work space, roll out dough onto pizza pan, poke holes with fork.
4. Bake at 200C for around 10 minutes, take out add sauce, toppings and cheese as you wish.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Wheat Pizza Dough

Ingredients

1 1/2 cups Water distilled
1 1/2 tablespoons Extra virgin olive oil
1 1/2 tablespoons Honey
3 cups Whole-wheat flour
1 1/2 teaspoons Sea Salt
3/4 cup bread flour
1 1/2 teaspoons Yeast

Instructions

Place wet ingredients and sea salt in bread machine pan. Add flour then scoop small hole intop of flour and pour yeast in whole. Set machine to dough setting. Remove dough from machine, let rest 30 minutes. Prepare pizza as desired. Bake in 425? oven for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Best Easy Pizza Dough

Ingredients

300 g bread flour, plus more for dusting
1.5 g instant yeast ((~1/2 teaspoon))
7 g fine grain sea salt ((scant 1 teaspoon))
200 g ice-cold water
4 g extra virgin olive oil

Instructions

Whisk the flour, yeast and salt together in a large bowl.
Add the cold water and olive oil and stir to combine.
Turn the dough out onto a counter, and knead for about three minutes. Allow the dough to rest for 15 minutes.
Knead for another 3 minutes and then cut the dough in half. Shape each piece into a ball pulling the ball toward you to develop a bit of surface tension.
Rub a small amount of olive oil on each ball then transfer each to a small container or plastic sandwich bag. Refrigerate overnight. The dough can be used after the overnight rest and kept up to three days.
A couple hours before you’re ready to make pizza, bring the dough to room temperature, this usually takes about 2 hours. I look for bubbles and loftiness in the dough.
Shape your pizza dough (I talk through all my favorite tips up above), sauce, and arrange your toppings.
Bake in the hottest oven you have, preferably on a pizza stone. If you’re using a home oven 450F and a pizza stone will get you impressive results.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Formula

Ingredients

3 1/4 cup All purpose flour
1 tablespoon Yeast
2 teaspoons Sugar
1 1/4 tablespoons Olive oil
1 1/8 cup Water
2 teaspoons Salt
BAKER'S PERCENTAGES
100% All purpose flour Starting w/ 480 grams yields the amounts below:
.70% Yeast 3.0 grams
2.0% Sugar 10 grams
5% Olive oil 20 grams
60% Water 280 grams
2.0% Salt 10 grams

Instructions

1. Weigh out liquid ingredients and place in large mixing bowl. Weigh out dry ingredients and whisk together, separate from wet ingredients. (Note: if you don't have a mixing bowl, my instructor said you'll have to mix by hand. You'd still want to do wet and dry ingredients separate.)
2. Pour dry ingredients into the mixing bowl. If using a mixer, use a low speed and stop to scrape down the sides and bottom to evenly combine. Continue mixing until all ingredients are incorporated and a smooth dough ball is formed.
3. Remove the dough ball from the mixer and place in oil coated container with a lid or saran wrap. Place in refrigerator for at least 10 hours to allow for fermentation and flavor development; keep it in there no longer than 48 hours.
4. Remove dough and cut into four even pieces. (For larger pizzas, cut into two pieces.) Place dough on floured surface and cover with saran wrap for 1-3 hours.
5. Shape pizza and top.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough in Food Processor

Ingredients

1 package fast active dry yeast (2 1/2 tsp.)
1 teaspoon white sugar
1 teaspoon salt
3/4 cup all-purpose flour
1 tablespoon olive oil
1 1/4 cups hot tap water
2 cups more all-purpose flour

Instructions

Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
Process for 15 seconds.
Add the next one cup flour, Blend.
Add the last one cup flour, til a ball forms.
Knead approximately.
10 times or so.
Let sit 20 minutes in a covered greased bowl.
While dough is resting, prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
Roll out.
Makes two pizzas.
Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks. The recipe worked out very nice.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough Recipe

Ingredients

Olive oil, to grease
450g (3 cups) plain flour
1 tsp (7g/1 sachet) dried yeast
1 tsp salt
310ml (1 1/4 cups) lukewarm water
1 tbs olive oil
Plain flour, extra, to dust

Instructions

Brush a bowl with olive oil to lightly grease.
Combine flour, yeast and salt in a separate bowl. Make a well in the centre and add water and oil. Use a wooden spoon, then your hands, to mix until combined and a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 3 minutes or until almost smooth.
Place the dough in the prepared bowl and turn to coat in the oil.
Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour to prove or until the dough has doubled in size.
Punch down the centre of the dough with your fist. Knead the dough in the bowl for 20-30 seconds or until it is smooth and has returned to its original size.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 cups All purpose flour
1 pkg Yeast active dry yeast .25 ounces
2 tbsp Vegetable oil
1 tsp salt
1 tbsp Granulated sugar
1 cup warm water 110 degrees

Instructions

Combine flour, salt, sugar, and yeast in a large bowl.
Mix in oil and warm water.
Spread out o a large pizza pan.
Top as desired.
Bake at 375 degrees for 20 to 25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

5 cups Italian Tipo 00 flour sifted
2 cups Semolina flour sifted
1 Tbsp Sea Salt
2 1/2 cups warm water between 120 and 130 degrees F
4 Tbsp Extra virgin olive oil
1 Tbsp raw sugar
2 1/4 oz packets of active dry yeast

Instructions

Sift the flours and salt into a mixer bowl with a dough hook attached. In a small bowl, place the warm water (should be between 120 - 130 degrees farenheit) mix in the yeast with a fork and then mix in the sugar and olive oil into the water and leave for a few minutes. Start the mixer and slowly pour the water mixture into the flour until it is fully incorporated. Allow the mixer to work the dough until you have a large ball. Remove the ball of dough from the mixer and place on a smooth floured surface to work the dough with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm spot for about 1 hour until the dough has doubled in size. Punch down the dough and knead it for a few minutes on a smooth floured surface. Replace the dough to the covered bowl and allow to rise again for another hour.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. I divide the dough into small balls for use as pizza. This dough can make 12 - 16 personal size pizzas.
Roll the dough out into a circular shape, no thicker than 1/4-inch thick, top with your favorite pizza toppings and cook in very hot oven on a pizza stone.

Thu, 16 Jul 2026 00:00:00 GMT

Whole wheat pizza dough for one

Ingredients

10 tablespoons Whole-wheat flour
1/2 Cup White flour
1 teaspoon Quick-rise active dry yeast
1 teaspoon Sugar
1 Pinch Salt

Instructions

Two hours before baking, mix dry ingredients (flour,sugar,yeast, salt) in a bowl. Add luke warm water and knead for 2 to 3 minutes. Cover bowl with plastic and top with a dish towel. 20 minutes before baking turn oven to 450 degrees and place pizza stone in oven. While oven and stone are preheating knead the dough again. After oven is preheated stretch out dough on pizza stone and bake for 5 minutes. Remove crust from oven and add your favorite toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/4 cup warm water
1 package Quick-rise active dry yeast
1/2 teaspoon Sugar
3 cups All purpose flour
2 tablespoons Extra virgin olive oil
1 tablespoon Honey
1 teaspoon Salt
3/4 cup cool water

Instructions

Preheat oven to warm for a few minutes; then turn oven off. Stir warm water, yeast, and sugar together in an oven-proof bowl. Place in oven for 10 minutes until mixture is foamy.
In large mixing bowl, use dough hooks to mix yeast mixture and remaining ingredients together until soft dough forms. Place in an oiled, covered bowl to rest for 30 minutes. Punch down dough, spread on pizza stone, brush top with olive oil & bake 10 minutes at 400* until slightly browned. Remove from oven and add pizza sauce and favorite pizza toppings, and cheese. Return to 400* oven and bake an additional 8-10 minutes or until pizza is done.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - No Rise

Ingredients

1 tablespoon Yeast
1 cup water warm
1/2 teaspoon Salt
2 tablespoon Vegetable oil
2 cup Flour plus extra

Instructions

Preheat oven to 450 degrees.
In a large mixing bowl, dissolve yeast into the warm water and let stand for 5 minutes.
Add salt, oil and 1 cup of flour.
Add in 1 more cup of flour and up to 1/3 cup more until the dough is smooth enough to roll out.
Add toppings and bake for 20 minutes or until done.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Chewy Pizza Dough

Ingredients

3 cups flour
1 2/3 cups water
1 1/4 teaspoons salt
1 1/2 teaspoons yeast
1 1/4 teaspoons sugar
5 tablespoons olive oil

Instructions

Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Nancy Silverton's Pizza Dough Recipe | Cook the Book

Ingredients

22 ounces warm tap water (2 cups, 6 ounces)
1/2 ounce (1 tablespoon) compressed yeast or 1 teaspoon active dry yeast
26 ounces unbleached bread flour, plus more as needed
1/2 ounce (1 tablespoon) dark rye flour or medium rye flour
1 1/2 teaspoons wheat germ
1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
1/2 ounce (1 tablespoon) kosher salt
Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl

Instructions

To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70°F) for 1 1/2 hours.
Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.
Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)
To make the pizzas: Choose the pizza(s) you want to make and prepare all of the necessary ingredients.
Remove the oven racks from the oven and place a pizza stone on the floor of the oven. A pizza stone absorbs and distributes heat evenly, which helps you achieve a crisp crust. Buy a quality stone that will not crack from extreme heat. In a pinch, use the underside of a thick bakingprep 15 sheet.
Preheat the oven and stone to 500°F, or as hot as your oven will go, for at least 1 hour.
Create a pizza station that includes bowls full of olive oil, kosher salt, and the ingredients necessary to make the pizzas you have chosen.
Have a bowl of flour ready for dusting your countertop.
Have a bowl of semolina ready for dusting your pizza peel, a tool with a long handle and a large, flat metal or wood surface for sliding your pizzas in and out of the oven.
When your dough is ready, generously flour your work surface and place one round of dough in the center of the floured surface. Dust the dough lightly with flour. (If you haven't already, right about now you'll want to pour yourself a glass of wine.)
Using your fingertips as though you were tapping on piano keys, gently tap the center of the dough to flatten it slightly, leaving a 1-inch rim untouched.
Pick up the dough, ball both your fists, and with your fists facing your body, place the top edge of the dough on your fists so the round stretches downward against the backs of your hands, away from them.
Move the circle of dough around your fists like the hands of a clock so the dough continues to stretch downward into a circle.
When the dough has stretched to about 10 inches in diameter, lay it down on the flour-dusted surface.
Brush the rim of the dough with olive oil and sprinkle kosher salt over the surface of the dough.
Dress the pizza according to the recipe you have chosen, making sure to leave a 1-inch rim with no sauce or topping around the edge.
Dust a pizza peel with semolina and slide the pizza peel under the pizza with one decisive push. You are less likely to tear or misshape the dough with one good push of the peel rather than several tentative pushes. Reshape the pizza on the peel if it has lost its shape. Shake the peel gently to determine weather the dough will release easily in the oven. If it is sticking to the peel, carefully lift one side of the dough and throw some more semolina under it. Do this from a few different angles until there is semolina under the entire crust.
Open the oven door and slide the dough onto the preheated pizza stone. Again, moving decisively, pull the peel toward you to leave the pizza on the stone.
Bake the pizza until it is golden brown and the cornice , or rim, is crisp and blistered, 8 to 12 minutes. Cooking times may vary according to the power of your oven.
While the pizza is in the oven, clear a space on a clean, dry cutting board or place an aluminum pizza round on the counter to put the baked pizza on.
When the pizza is done, slide the peel under the crust, remove it from the oven, and place it on the cutting board or round.
Use a rolling pizza cutter to cut the pizza. We cut ours in four wedges at the Pizzeria, but for parties we often cut them into six or eight wedges so that each guest can get a slice of pizza while it is hot.
Make another pizza. This Recipe Appears In Video: Ask Nancy Silverton, Week 3

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cups Olive oil
1/2 teaspoon salt

Instructions

Pour warm water in small bowl. Add honey and salt. Mix until well blended. Add the yeast and mix some more. Let sit 5 minutes until foamy (will smell like beer.)
Add 1 C of flour and olive oil and mix until well blended. Add rest of the flour 1 cup at a time (and any other additions - crushed garlic, herbs, etc). Knead until it balls up nicely. Let rise until doubled in size, about 45 minutes.
Punch down, let rise for another hour. Roll out to desired size and thickness.

Thu, 16 Jul 2026 00:00:00 GMT

Super Fast and Easy Pizza Dough/ Crust

Ingredients

3 -3 1/2 cups flour, divided
1 (1/4 ounce) package fast rising yeast (about 2 1/4 tsp)
3/4 teaspoon salt
1 cup very warm water
2 tablespoons olive oil
2 teaspoons oregano (optional) or 2 teaspoons rosemary (optional)
1 minced garlic clove (optional)

Instructions

In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
Stir in the very warm water and oil. Mix well.
Add enough of the remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
Form dough into smooth ball(s). Roll dough to fit the pan(s).
Top with your favorite sauce and toppings.
Bake at 400F for 20 to 30 minutes or until done.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 1/2 cups bread flour
1 teaspoon sugar
1 envelope dry yeast
2 teaspoons salt
1.5 cups water 110F
2 tablespoon olive oil
2 teaspoons olive oli

Instructions

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.
Using your hands, stretch the dough into a circular shape kneading from the center outwards. Should make two 14" pizza crusts.

Thu, 16 Jul 2026 00:00:00 GMT

Perfect Pizza Dough Recipe

Ingredients

1 cup warm water
1/2 teaspoon sea salt
2 tablespoons honey, or brown sugar
2 tablespoons yeast
1/4 cup oil
3 1/2 cups flour

Instructions

Place water in a large bowl.
Add honey or sugar. mix well.
Add sea salt, mix again.
Add yeast, mix well, well, well!
Let set for 5 minutes.
It should cover the top with bubbles or foam.
Add flour a cup at a time, mixing well after each addition.
After 3 cups just add a little at a time, until it forms a ball of
soft dough in the middle of the bowl.
Knead the dough for 5 minutes.
Oil the outside of the ball and place it back into the bowl,
let it rise for 30 to 45 minutes.
Punch down and press into one or two pizza pans, depending
on the size and how thick you want your crust, and how
heavy your topping are going to be.
I double this recipe for the two pans I have.
Put on pizza sauce, topping and cheese.
Bake at 350 f for about 30 minutes, or until done.

Thu, 16 Jul 2026 00:00:00 GMT

Light Wheat Pizza Dough

Ingredients

3 1/4 c Unbleached flour (approx.)
1/2 c Whole wheat flour
1 1/2 ts Salt
1 1/2 c Lukewarm water
2 tb olive oil
1 Env active dry yeast
1/3 c Cornmeal preferably stoneground

Instructions

In a large bowl, sprinkle the yeast over the warm water; stir to combine. Let stand for 5 minutes. With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with plastic wrap. Set the sponge aside in a warm, draft-free place for 10 minutes. Stir in the salt and olive oil. Add the remaining unbleached flour, 1/2 cup at a time until you have a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking. You should have a soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl; turn to coat; cover. Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour. Makes enough dough for one large pizza. [1001 HOME IDEAS; January 1991] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Thu, 16 Jul 2026 00:00:00 GMT

Pizza - Dough

Ingredients

1 package Dry Active Yeast
1 teaspoon Honey
1 cup Water Warm 105 - 115 degrees
3 cups All purpose flour
1 teaspoon Kosher Salt
1 tablespoon Extra virgin olive oil plus additional for brushing

Instructions

How to make it
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
Large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.
Mix until the entire mixture forms a ball. (I had to make a ball by hand)
Turn the dough out onto a lightly floured surface.
Knead by hand 2 or 3 minutes. The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 2 balls. *Alternatively you could divide into 4 balls to make into 4 pizzas, about 6 ounces each, to make 8 inch pizzas.
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes.
Cover the dough with a damp towel and let rest 1 hour.
*At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Preheat oven to 500 F or highest temp.
Lightly oil cookie sheet with extra-virgin olive oil.
Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet. Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.
Add sauce (not too much) and toppings. Start with sauce, then cheese, veggies and meat.
Cook for 10 - 12 minutes, more depending on the thickness of crust due to size of pan you used.

Thu, 16 Jul 2026 00:00:00 GMT

Easy and Awesome Pizza Base Recipe

Ingredients

7 g sachet dry yeast
1 tablespoon brown sugar
1 cup warm water
3 1/2 cups plain flour
1/4 cup extra virgin olive oil
1 pinch sea salt
1 cup water (extra)

Instructions

Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
While waiting, sift the flour into your mixing bowl. Add the salt & oil.
Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.) until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok). If you don't have time for the fridge don't stress - just skip it and move on.
If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Basic Grilled Pizza Dough

Ingredients

1 teaspoon sugar
1 packet (¼ ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2.25 cups bread flour or all-purpose flour, plus more for work surface

Instructions

Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Beer Pizza Dough

Ingredients

2 1/2 cups King Arthur Unbleached All-Purpose flour
1 1/2 cups Semolina* Or substitute regular flour
1 tablespoon Pizza Dough Flavor* Can be omitted
2 teaspoons Instant yeast
1 teaspoon Baking Powder
1 1/2 teaspoons salt
2 tablespoons Olive oil
1 1/2 cups Beer* Room Temperature

Instructions

1) Mix and knead together all of the dough ingredients by hand, mixer or bread machine until you've made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 500F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
8) Remove from the oven, and serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Build-Your-Own Pizza Recipe by Tasty

Ingredients

1 large tortilla
3 tablespoons shredded mozzarella cheese
3 tablespoons chopped ham
3 tablespoons marinara sauce
1 hard-boiled egg

Instructions

Use the rim of a mason jar or drinking glass to cut 4 small circles out of the tortilla.
Pack the tortilla circles in a lunch box with the shredded cheese, ham, marinara sauce, and a hard-boiled egg.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough and Sauce

Ingredients

1 1/2 tablespoons Yeast
3 cups Water hot tap water
3 teaspoons Salt
6 tablespoons Oil
8 cups Flour
2 teaspoons Sugar
2 cans Tomato paste
1 cup Water or wine
2 teaspoons Oregano
2 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Oil
3 tablespoons Parmesan
1 teaspoon Basil
Garlic to taste

Instructions

In a large bowl add yeast to 4 cups of flour. Stir in water, salt and oil. Add remaining flour until dough is workable but not too stiff/dry. Knead until smooth and elastic. Oil dough and place in covered bowl in oven with light on until doubled. Punch down and let rise again until doubled. Punch down and divide into 4 balls. Pat out on pans.
Top with Pizza Sauce, cheese and toppings. Bake at 400 - 425 for 15 - 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pizza Dough

Ingredients

1 ts Salt
1 tb Olive oil plus
1 Envelope Active dry yeast (or 1 cake fresh yeast)
3/4 c water Lukewarm; divided
2 c All-purpose flour
1 ts olive oil

Instructions

To make dough in food processor: Sprinkle yeast over 1/4 cup lukewarm water in cup or small bowl; let stand 10 minutes. Stir until smooth. In food processor with dough blade or metal blade, process flour and salt briefly to mix. Add remaining 1/2 cup water and oil to yeast mixture. With machine running, gradually pour yeast mixture into flour mixture; process until dough is formed. If dough is too dry to hold together, add 1 tablespoon water and process again. Process about 1 minute to knead dough. To make dough by hand: Sift flour into bowl and make a well in the center. Sprinkle or crumble yeast into well. Pour 1/4 cup water over top and let stand 10 minutes. Stir until smooth. Pour remaining 1/2 cup water, oil and salt into well; mix with ingredients in middle of well, then bring flour into mixture and mix well to obtain fairly soft dough. If dough is dry, add 1 tablespoon water. Knead vigorously, slapping dough on work surface until smooth and elastic. If very sticky, flour dough occasionally while kneading. Place dough in lightly oiled medium bowl and turn to coat entire surface. Cover with plastic wrap or lightly dampened towel. Let dough rise in warm draft-free area about 1 hour, until doubled in volume. Yield: Dough for 4 individual pizzas. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 cup All purpose flour
1 cup Bread Flour
1 teaspoon Sugar
1 teaspoon Salt
1 pkg Rapid Rise Yeast
3/4 cup Warm water more or less as needed
Cooking Spray
Pizza Sauce of preference
Mozzarella cheese shredded
Pepperoni sliced
Black Olives
Sliced Mushrooms
Spinach / Feta
Ham

Instructions

Directions:
1. Put all dry ingredients in a food processer or stand mixer.
2. With the processer or mixer running, slowly pour in the warm water, until the dough forms a ball.
3. Turn the dough out onto a lightly floured surface and knead for a few minutes.
4. Spray a glass bowl with cooking spray; place the dough in the bowl and spray the top of the dough ball. Cover with a dish cloth and place in a warm location.
5. Let the dough rise until doubled in size, about 30 minutes to an hour.
6. Spray your choice of cooking pan lightly with cooking spray. This is enough dough for one 13x9 pan for a pizza with medium thickness, or two 12-inch circular pans for a thinner crust. Spread the dough out evenly on the pan. If desired, let dough rest for 10-15 minutes.
7. Top crust with sauce, cheese, and toppings of your choice. Bake in 400? oven until cheese is melted and bubbly and crust is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 cups Water warm
2 package Yeast active dry yeast
2 tablespoon Sugar
1 teaspoon Salt
4 tablespoons Vegetable oil
5 cups Flour

Instructions

Preheat oven to 400
Combine yeast, water, & sugar in large bowl & let set for 5-10 min.
Add salt, oil, and flour.
Take the dough on a floured surface and knead for 3 minutes. Cut in half.Place 1/2 in floured bowl, and form the other half to fit your pan (turn up the sides for the crust).
Poke it with a fork. Place in oven for 5 min.
Take out of the oven & spread spaghetti sauce or pesto then build the pizza with other ingredients. Bake until cheese has a golden tinge to it.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Homemade Pizza Dough

Ingredients

3 cups all purpose flour
1 packet Instant Yeast
3 tbsp Granulated Sugar
1 tbsp Kosher Salt
1 tbsp Olive Oil
1 cup Hot Water (135*)

Instructions

Put all dry ingredients in the bowl of a stand mixer.
Put beater paddle on mixer and turn to low speed.
Fill measuring cup with the hottest water that will come out of your tap. (135 - 140*)
Add 1 TBS of olive oil to hot water.
Pour water into mixer. Turn speed to medium low.
Mix until ingredients form a ball.
Change to dough hook attachment and beat at medium speed for 15 minutes. This will create a shiny, firm dough ball.
Grease inside of a zip top bag.
Place dough ball inside bag.
The dough ball can be used almost immediately or after a few hours of rising. You can also make the day before and place in fridge. Remove from fridge 3 to 4 hours before needed. (This creates a more yeasty flavored dough. Tasty!)
When you are ready - press and stretch the dough out. If you have never done this before I am sure you can find a video to show you how to form a pizza. Add ingredients and place in a 500* oven on a cookie sheet or pizza stone for great pizza!

Thu, 16 Jul 2026 00:00:00 GMT

pizza dough

Ingredients

355 grams very strong white bread flour ((I like Allinson's brand))
1 teaspoon sea salt
1 teaspoon caster sugar
1/4 teaspoon fast action dried yeast
230 ml water
2 tablespoons extra virgin olive oil

Instructions

To the breadmaker tin, add the very strong white bread flour, sea salt, caster sugar, fast action dried yeast and water. Place the tin in the breadmaker, choose the ‘knead’ setting and set the time for 4 minutes.
After 4 minutes, add the extra virgin olive oil. Set the machine to ‘knead’ setting once again and set the timer for 15 minutes. When the machine beeps to let you know the dough is ready, wet your hands a little and pull the dough from the tin.
To the food mixer bowl, add the very strong white bread flour, sea salt, caster sugar, fast action dried yeast and water. Knead on the slowest setting for 2 minutes until the dough just comes together.
Slowly add the extra virgin olive oil and continue to mix, increasing the mixer speed gradually until the dough is kneading properly. Bring the mixer speed up to medium-high and knead for 5-6 minutes – as the mixer kneads the dough, it will appear sticky at first – persevere and with more machine mixing the dough will become smooth. Wet your hands a little and pull the dough from the mixer.
To a large bowl, add the very strong bread flour, sea salt, caster sugar, fast action dried yeast and water. Mix well with a wooden spoon until the dough just comes together. Knead by hand for 1 minute.
Gradually add the extra virgin olive oil and continue kneading until the dough absorbs most of the oil. Transfer to a lightly floured work surface and knead the dough well for 10 minutes, adding just a little more flour as necessary.
Stretch the prepared dough and form a ball. Transfer the dough to a non-stick bowl. Cover with a clean, damp tea towel and set aside for 1 hour.
Scrape the dough from the bowl, stretch and form a ball once again. Cover and set aside again for 2 hours, stretching once more during this time.
Divide the dough into two equal pieces (each piece should weigh around 300g). Form a smooth pizza dough ball with each piece. Lightly oil each dough ball with a little olive oil and set aside in a dough proofing tray, or in a plastic food bag. Transfer to the fridge.
Remove your pizza dough from the fridge 2-3 hours before stretching and baking.

Thu, 16 Jul 2026 00:00:00 GMT

Make Ahead Pizza Crust

Ingredients

4 cups Flour white or whole wheat
1 tablespoon Sugar or Honey
1 package Yeast
1/4 cup Vegetable oil
1 1/3 cups Water warm

Instructions

First prepare the dough. In a big bowl combine the flour, sugar, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be lukewarm, not hot. Stir with a big spoon to form a soft bowl. Knead the dough for 3 to 5 minutes. Now set the dough aside to rest for 20 minutes. This relaxes the gluten so it will be easier to roll out.
Now divide the dough into two balls. Each one will make a 16-inch round pizza or a 9 by 13-inch rectangular pan.
Press the dough into the pans. Now they are ready to be pre-baked. After the pre-baking process they can be refrigerated or frozen until needed.
Preheat your oven to 400F. Bake the crusts for about 8 to 10 minutes, or until they puff up and appear slightly dry on the surface. Allow them to cool.
To freeze the crusts, wrap them in plastic wrap and then aluminum foil. Smaller crusts can go into zip-lock bags. If you plan to refrigerate them for 2 or 3 days then plastic wrap alone will be sufficient.
When you are ready to prepare your pizza remove the crusts and allow them to thaw if necessary. It won't take very long. Top with sauce and the toppings of your choice. Bake at 400? for about 10 to 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 cups all purpose flour more as needed
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast
1 cup water warmed to 110 degrees
1 tablespoon olive oil

Instructions

1. Combine the flour and salt in a bowl. Make a well in the center of the mixture.
2. Pour the yeast into the well. Carefully pour the warm water over the yeast. Let the mixture sit until foamy, about 10 minutes.
3. Add the olive oil to the mixture and then stir with a rubber spatula until it comes together.
4. Dump the dough out onto a lightly floured counter. Knead the dough, incorporating enough of the bench flour to make a soft, not too sticky dough. This should take about 3 or 4 minutes.
5. Flour a spot for the dough to rest. Cut the dough into two pieces. Set the dough balls on the flour and then cover to rest for at least 10 minutes or as many as 40 minutes.
6. Roll out one dough ball to a 12-inch circle. Place on a cornmeal-dusted board with no sides. Top the pizza dough as desired; remember less is more.
7. Slide the pizza onto a preheated, 425 degree stone set in the middle of the oven. Bake until center of pizza is bubbly, about 10 minutes. Repeat with the other dough ball.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Bread

Ingredients

4 cups white flour
1-1/2 cups wheat flour
1/2 cup 10 grain cereal
3 teaspoon yeast
3 teaspoon garlic salt
3 Tablespoon sugar (or honey or molasses)
3 teaspoon oregano
3 teaspoon basil
3 teaspoon dried tomato paste
1-3 teaspoon rosemary
2-1/4 cup water
3 Tablespoon olive oil

Instructions

1) Put dry yeast in pan.
2) Add all remaining dry ingredients & mix thoroughly
3) Pour water into measuring cup
4) Add all remaining wet ingredients & stir thorougly
5) Pour wet ingredients into bowl containing the dry ingredients
6) Mix and knead dough. (save about a 1/2 cup of your flour from above
to help knead the dough)
7) Place in warm location and let rise.
8) Oil bread pans and shake garlic salt inside on bottom and sides.
9) Punch down and knead and separate dough into two loaves and place in pans.
10) Place in warm location and let rise - again.
11) Preheat oven to 350° and bake for 30 - 35 minutes.
12) Remove from oven and melt butter/margarine over top of bread and
shake more garlic salt over the top.
13) Remove bread from pans and chow down...

Thu, 16 Jul 2026 00:00:00 GMT

Mini Pizza Cupcakes Recipe

Ingredients

4 pieces bread slices
1/2 capsicum (green pepper)
2 tablespoon oregano
1 cup mozzarella cheese
1 teaspoon butter
3 tablespoon pizza sauce
2 onion
1/3 cup boiled frozen sweet corns
1 pinch salt

Instructions

First roll the bread pieces with roll pin then cut it into circle shape.
In each piece, spread the pizza sauce, a pinch of salt, chopped capsicum and onion along with boiled corns. Then sprinkle oregano and black pepper powder.
Add grated mozzarella cheese over the veggies and then grease the baking mould with a little butter. Press the bread slices in the mould and place the mould in the oven.
Bake the bread slices at 180 degree Celsius for about 10-15 minutes. When done, take out the mould and serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Authentic Pizza Dough- Bulk

Ingredients

12 lbs unbleached hi-gluten flour
1/4 cup honey
1 cup active dry yeast
3 liters water
1/2 cup water
1/2 cup sea salt

Instructions

Mix water, yeast, and honey.
Add flour and salt.
Mix well.

Thu, 16 Jul 2026 00:00:00 GMT

Cuisinart Food Processor Pizza Dough

Ingredients

2 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/4 cups warm water (105-115 degrees F or 40-46 degrees C)
3 1/3 cups all-purpose flour
1 1/2 teaspoons kosher salt
3 teaspoons extra virgin olive oil

Instructions

In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.

Thu, 16 Jul 2026 00:00:00 GMT

Classic Pizza Margherita Recipe

Ingredients

1 1/2 teaspoons active dry yeast
7 cups flour ("00" flour, is best, Caputo brand, or use all purpose)
4 t. sugar
4 1/2 t. kosher salt
1 t. extra virgin olive oil
1 (28 oz.) can San Marzano tomatoes, pureed (Cento brand is best)
8 oz. fresh mozzarella (fresh only, trust me) Very thinly sliced.
16 fresh basil leaves, torn by hand
Olive oil and salt, for finishing

Instructions

To make the dough: In a small bowl, whisk together yeast with 3/4 cup plus 2 tablespoons water, heated to 85 degrees. Let sit for 10 minutes. Put flour and sugar into bowl of stand mixer, fitted with dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 teaspoon olive oil, and 1 1/2 cups ice cold water. Knead until smooth and a dough forms around the hook, about 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few tablespoons of cold water). Divide dough into four equal portions, roll into tight balls, cover with plastic wrap, and refrigerate overnight.
Remove dough from refrigerator and allow to come to room temp.
Put pizza stone on lowest rack in oven and heat to 500 degrees for at least 40 minutes. (Make sure your oven is clean, because if it's not, it may smoke up your kitchen). Working with 1 piece of dough at a time, dust with flour. using your hands, stretch and shape dough into a 11 to 13 inch circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon about 1/4 cup tomato sauce onto dough, leaving a 1 inch border. Season with kosher salt. Arrange one quarter of cheese evenly over pizza. Drizzle pizza with more olive oil. Using a pizza paddle or grasping the edges of the parchment paper, transfer pizza to pizza stone in oven (carefully!). Bake until golden brown, about 13 minutes. Slide parchment paper onto a paddle or the back of a baking sheet, to remove pizza from oven, and transfer to a work surface. Top with fresh basil leaves, drizzle with more olive oil, and slice.
Again, this is a classic recipe from Italy; they do not eat the pizza that American's eat. The pizza in Italy is very fresh, very simple, with very few good quality ingredients. The crusts tend to be much thinner than ours, and because of the cooking technique, much crispier. Don't be afraid to use the olive oil and salt, just use to suit your tastes. Also, another way to make margherita pizza is to use fresh sliced tomatoes in place of the tomato sauce. Either way is very acceptable and very Italian! Have fun with this recipe and let me know what you think. Thanks for reading!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/3 cup evaporated milk
1 1/3 cups skim milk
2 1/2 tbsp margarine ghee or butter
2 tbsp sugar
1/2 tsp salt
1 pkg active dry yeast
1 egg warmed
1 cup flour up to 4

Instructions

1. Combine evaporated milk, skim milk, and margarine in a saucepan until lukewarm.
2. Add sugar, salt, yeast, egg and flour. Beat 2 minutes at medium speed, then stir in enough flour by hand (3-4 cups) so that dough pulls away from side of bowl. Transfer to lightly floured board and knead until dough no longer sticks.
3. Place ball of dough in lightly greased bowl, turning to grease top. Cover with saran wrap and towl and set aside in warm place to double in size (1-1 1/2 hours).
4. Punch down dough while still in bowl. Roll dough into desired shape and place in lightly oiled pan. Cover and let rise again for 1 additional hour. Start to prepare topping.
5. Add 1 tsp olive oil to dough. Bake for 15 - 20 minutes. (Now you are ready to top the pizza as desired and bake for an additional 10 - 15 minutes.) Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Deep Pan Pizza with Cheesy Stuffed Crust

Ingredients

250 g strong white flour, plus extra to dust
1 tsp. fast-action dried yeast
2 tbsp. olive oil, plus extra to grease
2 tbsp. tomato purée
75 g passata
1/2 tsp. sugar
Small handful basil, leaves picked and roughly chopped
175 g mozzarella
25 g Parmesan or vegetarian Italian-style hard cheese, finely grated
2 tsp. garlic granules

Instructions

In a medium bowl mix the flour, yeast and 1tsp fine salt. Add the oil and 150ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, or until smooth and elastic. Return to the bowl, cover and leave to rise for 1hr, or until doubled in size.
Meanwhile in a non-metallic bowl mix the tomato purée, passata, sugar, most of the basil and some seasoning. Set aside until needed. Slice 100g of the mozzarella into long thin strips. Set aside.
Preheat oven to 220°C (200°C fan) mark 7. Grease a 25cm round, shallow oven-proof frying pan or serving dish. Press/stretch the dough into the base of the pan/dish and part-way up the sides. Arrange the mozzarella strips along the edge of the dough, then fold the dough over the mozzarella and press down to seal, to create the stuffed crust.
Spread the tomato sauce over the pizza base. Tear the remaining mozzarella and scatter over the sauce. Mix the grated hard cheese, garlic granules, remaining basil and plenty of seasoning. Scatter over the crust. Cook for 25min, or until the crust is golden and the cheese is burnished. Transfer to a board and serve with a green salad, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Recipe

Ingredients

1 cup water 105 - 110 degrees
1 tsp dry yeast - do NOT use instant or quick rise
1 1/2 cups COLD water - should be < 50 degrees
3 tsp sugar
3 tsp sea salt
1/4 cup olive oil
7 cups high gluten flour (more or less depending on the moisture level)

Instructions

Heat 1 cup water to 105 - 100 degrees. Add yeast and stir until dissolved. Add sugar and stir until dissolved. Add the 1 cup cold water. Add enough flour to make a batter and beat or mix for at least 1 minute and let sit for at least 30 minutes. Add the salt and oil and mix until well blended. Add the remaining flour gradually and knead until dough is hard and elastic and springs back when you press on it with your finger. This can take as few as 4-5 mins with a mixer and a dough hook or 20 mins if done by hand.
Cut the dough in half and place each half in an oiled quart size ziplock bag and leave in the fridge undisturbed for 2-5 days until it's doubled in size. You can pull it out and it will rise quickly if you get impatient, but it will take at LEAST 2 days at 45 degrees.
Each piece will make 1 16" pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil (I use olive oil)
1 tablespoon instant yeast (or 1 packet regular yeast)
1 cup water
6 tablespoons olive oil, for oiling the pans
3 teaspoons cornmeal

Instructions

Mix all dry ingredients together. Mix well. Add oil and water. Mix until flour is well incorporated. Knead 8 or 10 times. Dough should only be slightly sticky. If necessary, add a few more tablespoons flour. Let rest 15-20 minutes so dough can relax. If I have time I let the dough rise for 1-2 hours, then punch down and form into pizza crusts. This helps develop a better flavor, but the dough is still very good if it is used after the short rest period.
Use a small portion of dough - appropriate for the size of pan you are using to bake the pizza. (One third of the dough if using 8 inch pans) Place dough on a counter, table, or breadboard. Gently press on it, using the tips or your fingers or the palms of your hand, to flatten and stretch the dough. Let dough rest for 2-5 minutes when the dough doesn't seem to want to stretch anymore. This will allow it to rest and relax, and then it will stretch again. Continue pressing the dough out until it is the size needed for the pizza pan. I do not use a rolling pin as this alters the texture of the dough.
Drizzle a small amount of olive oil on your pizza pan. Spread oil evenly. Sprinkle each pan with one tsp cornmeal. Place stretched-out dough in pan. (I use a cast iron skillet and our pizza turns out like Pizza Hut pan pizza.).
Top with sauce, toppings, and cheese. Let pizza set for about 15 minutes to allow dough to rise.
Bake at 450 degrees for 15-20 minutes, until dough is golden and cheese is starting to brown. Baking time varies depending on the type and size of pan you are using.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza Recipe

Ingredients

Dough
2 tablespoons extra-virgin olive oil
1 cup water (8 ounces), room temperature
2 cups bread flour (11 ounces), plus more for work surface
1 tablespoon whole wheat flour (optional)
2 teaspoons sugar
1 1/4 teaspoons table salt
1 teaspoon instant yeast
Topping
1 1/2 pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice
3/4 teaspoon table salt
6 ounces fontina cheese , shredded (about 2 cups)
1 1/2 ounces Parmesan cheese , finely grated (about 3/4 cup)
1 recipe Spicy Garlic Oil (see recipe below)
1/2 cup chopped fresh basil
Coarse salt

Instructions

1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
3. FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.
4. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
5. TO GRILL: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush.
6. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
7. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.
SPICY GARLIC OIL:
4 medium cloves garlic , minced or pressed through garlic press (4 teaspoons)
1/2 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
Cook all ingredients in small saucepan over medium heat, stirring occasionally, until garlic starts to sizzle, 2 to 3 minutes. Transfer to small bowl.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough Recipe

Ingredients

1 T instant yeast (not rapid rise, but http://t.co/4LTnEb3)
1 t. sugar, honey or agave nectar
1 1/4 cups lukewarm (110˚) water
1 t. olive oil
1 cup all-purpose unbleached flour
1 2/3 cups whole wheat bread flour (works better than just whole wheat)
2 t. kosher salt
Cornmeal for dusting

Instructions

To the bowl of an electric mixer with a dough hook, add ingredients in the order listed.* With instant yeast, you don't need to a "sponge" first.
Mix on low, gradually going up to medium, just until dough pulls away from the bowl and a small ball forms.
Transfer to an oiled mixing bowl and put in refrigerator overnight (12-24 hrs.). If you don't have the time, this works almost as well letting it rise in a warm, draft-free spot for a few hours, until dough is doubled.
Preheat oven with pizza stone in it to 500˚.
Turn dough out to a floured surface, kneading for a few minutes.
Divide dough into 2 or 3 portions. Gently press out with hands first, then roll to desired thickness (I like it thin, so I do 3 roughly 8-inch rounds).
Dust pizza peel with fine corn meal and put one pizza on it, brush top lightly with olive oil, poke all but outer edges with a fork.
Bake naked for 3 - 5 minutes (punching down bubbles in the middle).
Top with favorite pizza toppings then bake until golden and bubbly. Or let the naked pizzas cool, then freeze for another day.
* Or use the dough setting on a bread machine ... this makes it super easy.

Thu, 16 Jul 2026 00:00:00 GMT

basic pizza dough

Ingredients

Sponge
1 package (2-1/2 tsp) active dry yeast
1 cup lukewarm water
1 tsp sugar
1 tbsp flour
Dough
1 sponge (recipe above)
4-1/2 cups flour, sifted
1 cup lukewarm water
2 tbsp olive oil
1 tbsp salt

Instructions

Step one: In a large bowl, combine all sponge ingredients. Whisk well. Cover with a cloth and let sit for 15 minutes. Sponge mixture should look foamy. If it does not look foamy, redo by either cooling or lowering the temperature of the water. If you do this 2 or 3 times and yeast does not look foamy, you may need new yeast.
Step two: To make the dough, sift the 4 cups of flour in the bowl with the sponge mixture. Add 1 cup water, oil and salt. Mix well either by hand or in a mixer or food processor. The dough should be sticky, so flour your hands. Remove and knead with both hands for 5 to 6 minutes. Add more water or flour by the teaspoon in order to have an elastic ball of dough.
Step three: Divide the dough into 4 quarters and shape into slightly round disks. Lightly flour a cookie sheet and place the disks on the sheet. Cover with a towel and let rise 2 hours in a consistently warm environment.
With flour-covered hands, reknead dough and shape each into a flat disk, roughly 1/4-inch thick. Use rolling pin, but be gentle and don`t press hard on the dough. You can press out with your fingers on a cookie sheet that has been sprayed with nonfat cooking spray, or use 1 tbsp of cornmeal distributed evenly on the cookie sheet. Lay the dough on the cornmeal. This will help sticking.
Makes 4 8- to 10 inch crusts that can be topped with the toppings of your choice.

Thu, 16 Jul 2026 00:00:00 GMT

Homemad Pizza Dough

Ingredients

2 1/4 teaspoons active dry yeast
1 teaspoon Granulated sugar
1 teaspoon Kosher Salt
2 tablespoon olive oil
3 cups All purpose flour

Instructions

Place yeast and sugar in a large bowl, add one cup of warm water, and let sit until small bubbles form, about 10 minutes. Mix in the salt and olive oil. Add the flour gradually, mixing until the dough pulls away from the side of the bowl. Turn the dough out into a lightly floured work surface an knead until smooth, about 4 minutes. Place the dough in a well oiled bowl and cover it with a damp dish towel or plastic wrap.
Let the dough sit in a warm place until its doubled in size, 1 to 1/12 hours. Punch down the dough, divide it into 2 balls, theres no need to let the dough rest again if its at room temperature.

Thu, 16 Jul 2026 00:00:00 GMT

Thin Crust Pizza Dough

Ingredients

4 c Flour
1 tb Sugar
1 pk Yeast (approx. one tbsp)
1 c Water
1/4 c Vegetable oil

Instructions

Here's a pizza dough recipe I use which yields a thinner, less doughy crust, usually. The ingredients are as follows: First mix the dry ingredients together.
Next, heat up the water and oil in the microwave for about 1 minute (warm to the touch). Now, add it to the dry ingredients. Knead it and put in a greased bowl and allow it to rise, preferably on a warm surface (i.e. on top of the oven as it is being pre-heated) and Voila.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3.5 dl Warm water (not hot ”finger warm”)
1 bag dry yeast
2 tbs sugar
1.5 tsp Salt
2 tbs olive oil
10 dl wheat flour

Instructions

1. Measure the water into a big bowl. Let the yeast and sugar melt into the water by mixing it in. Let it sit for 10 mins so the yeast has time to work. Make sure the water is not too hot as this can cause the dough not to rise.
2. Add salt & oil and mix slowly in half of the flour.
3. Continue adding flour until you can’t mix it anymore without using hands.
4. Continue mixing with a kitchen machine with a dough hook on medium speed. Or if you prefer: out the dough on a clean table with floured baking paper underneath and continue molding the dough by folding it inward towards itself and pressing towards the table.
5. Add flour with regular intervals until the dough is even, elastic and is no longer sicking to your hands & table/dough hook of machine. This usually takes about 10 minutes of hard molding/machine run time on medium speed.
6. Oil the bottom of the bowl & form the dough into a ball and place it in the bowl.
7. ”Paint” the dough with a bit of olive oil and cover the bowl with a kitchen towl. Make sure to not leave any holes.
8. Let the dough rest for 1h. When the dough has doubled it’s ready to use.
9. Divide the dough into about a handsized ball and add flour on the baking table and roll it out.
10. Add tomato sauce & toppings. Make the pizza in a 200-225 degree C oven in 5-10 minutes.
TIP: If you want to freeze some of the dough, you can divide it into an olive oiled freezer bag. Make sure to leave a bit of room in the bag as the dough might still rise a bit in the freezer.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #07

Ingredients

1 tb (granulated or crumbled)
2 ts Salt
1/4 c olive oil
1/4 c Water (110 deg F)
1 1/4 c Water (110 deg F)
4 c Flour

Instructions

From: bergstro@src.honeywell.com (Pete Bergstrom) Date: Tue, 8 Mar 1994 18:26:30 GMT This is my favorite. I got it from the canister of pizza yeast I bought at Williams-Sonoma, although I dont think the particular brand of yeast is critical. Sprinkle 1 Tablespoon (granulated or crumbled) yeast into 1/4 cup of water at 110 degrees F. Let this rest for 2 minutes before stirring. In a large bowl, combine 4 cups of flour, 2 teaspoons of salt and the yeast-water mixture. Add another 1.25 cups of water (110 degrees F) and 0.25 cups olive oil. Mix and knead for 10 minutes total, then let rise to double its original size. I usually get 6 eight-inch pizzas out of a batch of dough (they fit my peel really nicely). Ive often substituted 1 cup of whole-wheat flour in the recipe in place of one cup of white flour, although it turns out to be a tougher crust. (Its good - trust me) I also frequently add about a Tablespoon of cracked black pepper to the dough. It complements the spicy sauces I like. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Ron's Healthy Pizza Dough

Ingredients

3 Tbsp Coconut Oil
1 1/2 Tsp Salt
1 Cup Warm water
1 Tbsp Truvia baking blend
2 1/2 Cups Spelt flour
1/2 Cup Plain corn meal
1 Pkg Dry active yeast

Instructions

Combine warm water, Truvia and yeast in a medium mixing bowl. Let set undisturbed for 10 minutes. Then blend in salt, flour, corn meal and coconut oil. Stir well. Then turn dough out onto floured surface and kneed well. Place on pan and cover. Set in a warm place and allow to rise approx 10-15 min. Punch dough down and then allow to rise again for approx 10 min. Divide dough in half and roll out for 2 medium pizzas. Or cut int bread stick strips.
For pizza, you must par-bake at 450 for approx 10-15 min. Then add toppings and bake at 500 until toppings are done and crust is golden brown.
For garlic knots tie strips of dough into a knot and brush with melted coconut oil and sprinkle with garlic salt.
Leave dough in strips and sprinkle with garlic salt and top with veggie mozzarella for cheese sticks.
Bake these at 450 until dough is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust 1

Ingredients

1 cup Warm water
1 tablespoon Sugar
2 1/4 teaspoons Active dry yeast
3 tablespoon Olive oil
1 teaspoon Salt
2 1/2 cups All purpose flour

Instructions

1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme, or other seasonings on crust. Top with pizza toppings and bake for 15- 20 minutes in a preheated 425 degree oven.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 1/4 teaspoons Yeast
1 teaspoon Sugar
1 cup Water
2 tablespoons olive oil
1 teaspoon Garlic powder
1 teaspoon Italian seasoning
3 1/2 cups All purpose flour more or less as needed

Instructions

Mix on dough cycle in bread machine. Remove dough, form into a flat ball. Begin by pressing dough into a disc on floured work surface, then stretch and spin dough to form crust of desired size and thickness. Place formed crust on pan or baking stone dusted with cornmeal or flour. Pull and roll edges to form crust, baste with olive oil, and put desired toppings on pizza. Let rise for aprx. 45 minutes and bake.

Thu, 16 Jul 2026 00:00:00 GMT

Thin crust pizza dough

Ingredients

1 tsp Active dry yeast
1/2 tsp Brown sugar
3/4 cups Warm Water 110 Degrees F
1/2 tsp Salt
1 Tbsp Extra virgin olive oil
1 2/3 cups Bread flour

Instructions

In large bowl, dissolve the yeast and brown sugar in the water, and let stand for 10 minutes.
Stir in 1/2 cup of flour, salt, and olive oil. Let stand for 10 minutes or until bubbles form.
Stir in 1 cup of flour until dough ball is formed. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with cloth or plastic wrap. Let the dough rise until double in size; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out or shaping. Add your favorite toppings.
Preheat oven (and pizza stone if you are using one) to 475 degrees F. If you are baking the dough on a pizza stone, you may place you toppings on the dough, and bake immediately If you are baking your pizza in a pan, lightly oil the pan , and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 10 to 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Chef Richard's Pizza Dough

Ingredients

4 cups water cold - not warm
.1 ounce fresh yeast for Dry Active divide by 3
00 flour to feel
1 1/2 ounces Kosher Salt

Instructions

Start with water, add yeast, stir; then add flour 1 cup at a time, slowly working out lumps before adding more flour. Once pudding, like add salt, and continue until tacky, not sticky to a clean hand. Roll out onto a clean lightly floured surface; then knead 40-50 seconds, cover with a moist kitchen towel and rest 15 minutes. Repeat 2 more times or until the dough is very smooth. Refrigerate 24 to 48 hours; Divide into 7 or 8 portions, and let rest in a cool area for 2-3 hours, re-ball and rest another 2 hours.
Items needed: Wood and metal pizza peel - Dough Scraper - Pizza stone

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Pleasure Bread for Bread Machine

Ingredients

2 ts Active dry yeast
1/2 c Pepperoni chopped
2 c White bread flour
1/2 ts Oregano
1 ts Fast rise yeast OR
2 tb Sugar
1/4 c Onion flakes
2 tb Butter
1/3 c Mushrooms canned & drained
3/4 ts Garlic powder
1/4 c Mozzarella shredded
2 tb Dry milk
2 1/2 ts Active dry yeast
1/2 ts Garlic powder
3/4 c Water
1 tb Dry milk
1/4 c Mushrooms canned & drained
1 1/3 c Water
1 tb Parmesan grated
1/3 c Mozzarella shredded
2 ts Parmesan grated
3/4 ts Oregano
2 tb Onion flakes
3 c White bread flour
1 1/2 ts Salt
1 1/2 ts Fast rise yeast OR
1 tb Sugar
1/3 c Pepperoni chopped
1 ts Salt
1 tb Butter

Instructions

SUCCESS HINTS: Use stick pepperoni and dice into 1/4" chunks As with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese -- a small price to pay for great taste! This bread can be made with the regular and rapid bake cycles. CALORIES: 211 : PROTEIN: 16% CHOLESTEROL: 11.7mg CARBOHYDRATES: 53% SODIUM: 501mg FAT: 31% ~- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888

Thu, 16 Jul 2026 00:00:00 GMT

Deep Dish Pizza Dough

Ingredients

4 cups flour
1 cup cornmeal
1 1/2 tablespoons sugar
2 1/4 teaspoons yeast (1 Packet)
2 teaspoons salt
1 1/2 cups warm water
3 teaspoons olive oil

Instructions

Mix dry ingredients.
Add wet ingredients.
Mix until dough forms should be soft and pliable.
Place in greased bowl cover bowl and set in a warm place to double is size.
After dough has risen roll out and line a greased high walled pan with dough.
Fill dough shell with your choice of toppings.
Bake at 475 F for about 50 min this may be less depending on the size of your pan I use a 16 inch pan so if you are using a 12 inch it may only take 30 minutes just check on it when everything is melted and brown pull the pizza out and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/2 cups flour
1 tsp salt
3/4 tsp yeast
1/2 cup water lukewarm
1 tbsp olive oil

Instructions

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

Three cups all-purpose flour or bread flour plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt plus extra for sprinkling
2 tablespoons extra Virgin olive oil

Instructions

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 Cup water and the oil through the feed tube.
2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is lightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
3. Turn the dough onto a flowered work surface and knead by hand for a few seconds to form a smooth round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, one to two hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to six or eight hours.)
4. Proceed to step five or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
5. When the dough is ready, form it into a ball and divide it into two or more pieces if you like; Roll each piece into a ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 30 minutes while you heat the oven.
6. Put a baking stone on a lower rack and heat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (use only as much flour as you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
7. Drizzle the rounds with the olive oil, then add the sauce, meats and vegetables, and top with cheese(s); sprinkle with salt and pepper.
8. Put the baking sheet in the oven or slide the pizza directly onto the stone and bake until the crust is crisp, and the cheese is melted, usually 8 to 12 minutes.
9. Let stand for several minutes before slicing to set up the cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Loaf Recipe

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 Tablespoon grated parmesan cheese
1 Tablespoon olive oil
1 Teaspoon minced parsley
1 Teaspoon dried oregano
1/2 Teaspoon garlic powder
1/4 Teaspoon pepper
8 ounces sliced pepperoni
2 cups shredded mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings (we like banana)
1 medium green pepper, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 jar pizza sauce

Instructions

Roll out dough into a 15 x 10 inch rectangle.
In a bowl, combine the egg yolks, Parmesan cheese, oil, parsley,oregano, garlic powder, and pepper. Brush over the dough.
Sprinkle with pepperoni, mozarella, mushrooms, pepper rings, green pepper and olives.
Roll up jelly roll style, starting with the long side: pinch seam and tuck ends under.
Place on a greased cookie sheet seam side down.
Do not let rise.
Bake at 350 dergrees for 35-40 minutes or until golden brown.
Warm the pizza sace, serve with sliced loaf.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza Dough

Ingredients

1 envelope Active Dry Yeast
1 teaspoon Sugar
1 1/4 cups Water warm
3 1/2 cups Flour unbleached
1 1/2 teaspoon Salt course
1/4 cup Extra virgin olive oil

Instructions

Combine the yeast, sugar, and water i a small bowl and stir to mix. After 5 to 10 min., the mixture should lookk foamy. Place the flour and salt int he bowl of a food processor fitted with a dough blade and pulse to mix. Add the yeast mixture and 2 T of olive oil and run the machine in short bursts too obtain a smooth, soft dough. It should bemoist but not sticky. If necessary add moreflour 1 spoonful at a time, running the machine between addtions, until the dough is the proper texture.
Turn the dough out onto a work surface and knead by hand for a few min. Lightly coat a large bowl wiht the renaining oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk. 1 to 1 1/2 hours.
Punch down the dough, and let rise until doubled in bulk again, 1 hour.
Meanwhile, prepare the toppings.
Generously oil 2 rimmed baking sheets. Place half the dough on each sheet and stretch them out to form 9 x 13 rectangles.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Whole Wheat Pizza Dough

Ingredients

1 packet yeast or fast rise yeast
3/4 cups warm water
1 1/2 tablespoons olive oil (or other heart healthy oil)
1/2 teaspoon salt
1 1/4 cups white flour
1 cup whole wheat flour

Instructions

To make crust, dissolve the yeast into the warm water.
Add oil and salt to that mixture.
Add the the flours and knead them into the liquid mixture using a dough hook on your stand mixer. (I use my Kitchen Aid mixer but you could knead the dough by hand.)
Cover and let dough rise in a warm place for 30 to 40 minutes.
After the dough has risen, place your pizza stone in the oven and heat to 425 degrees Fahrenheit. (If you don?t have a pizza stone, preheat the oven and use a pizza pan instead.)
Take the risen dough and roll out into a 12 inch pizza crust on a clean, floured countertop or cutting board.
Using your fingers to roll the edge into an outer crust. Make it as thick as you like.
Carefully slide your crust onto a pizza peel or pizza pan. Add toppings ? first sauce, then meat and/or veggies, then cheese last. If you have to slide your pizza on to a pizza stone, don?t overload your pizza. The heavier it is, the harder it is to slide.
Carefully slide the pizza onto the heated pizza stone. (Or place your pizza pan in the oven.) Bake your pizza at 425F for about 15-20 minutes or until crust is brown and crisp but before cheese starts to brown too much.

Thu, 16 Jul 2026 00:00:00 GMT

Deep-Dish Pizza

Ingredients

1/2 ts Baking soda;
1/2 ts Basil leaves; dried
2 c All-purpose flour;
2 ts Baking powder;
1/2 c Sliced fresh mushrooms;
1/4 c Margarine or butter;
1 ts Oregano leaves; dried
1/2 c To 3/4 c skim milk;
1 lb Ground turkey;
1/4 lb Mozzarella cheese;grate 1cup
1/2 c Green bell pepper; chopped
6 oz Can tomato paste;
1/2 ts Salt;

Instructions

Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8 inches or press a sheet of aluminum foil into a loaf pan and set the foil pan on a cookie sheet. Measure half the other ingredients and freeze the remaining 3 ounces of tomato paste for a future meal. Preheat the oven to 425 F. Cook the ground turkey in a large nonstick skillet over medium heat until cooked through. Stir occasionally. Combine flour, baking powder, and margarine in a bowl. Cut the margarine into the flour with a fork until the mixture resembles coarse meal. Add enough milk to make a soft, elastic dough (like biscuit dough). Press the dough into the sides and bottom of an 8-inch square baking pan. Combine the tomato paste and seasonings and spread over the dough. Crumble the ground turkey over the sauce. Sprinkle on the green pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the crust is brown and crisp. Cut into four squares to serve. 1/4 recipe - 358 calories, 3 low-fat protein, 1 starch, 2 vegetable, 2 fat exchanges 26 grams protein, 34 grams carbohydrate, 20 grams fat, 584 mg sodium Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier Dec 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Thu, 16 Jul 2026 00:00:00 GMT

Crusty Pizza Dough

Ingredients

1 c Warm water
Cornmeal
1 pk Active dry yeast
1/2 ts Salt
2 ts olive oil
3 1/2 c Flour

Instructions

Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed two for 5 minutes.Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes. Yield:one 14 inch pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough and Cooking Times

Ingredients

2 teaspoons Yeast active dry yeast (11 grams preferably)
1 teaspoon Sugar
2 1/2 tablespoons Olive oil (Separate in 1 1/2 and 1 tablespoon doses)
3 cups All purpose flour
1 teaspoon Salt
1 1/4 cup Water Warm (about at 120F/50C)

Instructions

1.) In a large bowl combine the water, yeast, sugar, and 1 tablespoon oil.
2.) Stir mixture and then let it sit for 5 minutes.
3.) Add to mixture 1 1/2 cups of flour and the salt.
4.) Mix by hand until all the flour is absorbed and the mixture is smooth.
5.) Add floor left (preferably 1/4 cup at a time) and mix until it is all absorbed. Dough should be slightly sticky.
6.) Knead dough on a slightly floured surface until smooth (about 5 minutes)
7.) Add to mixing bowl the rest of the olive oi (1 1/2 teaspoons)
8.) Place dough in bowl and turn it as to oil all sides.
9.) Cover the bowl with a plastic wrap and then set it in a warm place, draft free, until it doubles in size. (If unable to find warm place use a cloth dipped in hot water and cover bowl with it making sure that cloth does not touch or drips on dough, then cover with plastic wrap or by putting a plate over cloth).
10.) While dough rests prepare garnishes (cut mushroom, tomato, slice ham or sausages, etc...) as to be ready when it is time to cook.
Cooking.
1.) This will make 2 Medium or 1 Large pizza. In case doing 2 medium pizza simply split dough in 2 equal parts.
2.) Heat oven to 325 degrees.
2.) Using your hands flatten dough and then push it with the palm of your hands outwards. You can also use a pin roller if you are not used to working dough wit your hands.
3.) Once your are satisfied with the thickness and shape of your pizza put it in the oven for 5 minutes. This will harden the crust a little so that when you put your sauce and garnish on it will not turn soggy.
4.) Remove from oven and then spread sauce and garnish on pizza. My order for garnishes goes as follow:
- Sauce
- Meat (Forget using peperoni... Instead take 2 Italian sausages, or any kind you like, slightly frozen so they do not squish when cutting and cut them in slices... apply in large quantity)
- Mushrooms
- And any others (ex: green peppers, onions...)
- Cheese
5.) Put pizza back into oven for 10-15 minutes. Make certain to stay close and check regularly as to not have it burn
6.) After 15 minutes, if the cheese is not turning darker, put the oven to broil so as to melt if fully. Now look at it constantly otherwise it might burn the cheese in the space of 30 seconds.
7.) Remove from oven and serve while hot.

Thu, 16 Jul 2026 00:00:00 GMT

Fast And Fancy Pizza Recipe

Ingredients

One tube of Pillsbury Pizza Dough
Extra Virgin Olive Oil (the good stuff)
1-2 Fresh tomato (sliced)
Fresh mozzeralla (sliced)
Cracked Black Pepper
1-2 cloves garlic (minced or pressed through a garlic press)
Fresh basil

Instructions

Pre-Cook the dough as directed on tube.
Drizzle hot cooked dough with Extra Virgin Olive Oil.
Sprinkle minced garlic evenly over dough.
Layer tomatoes and cracked black pepper to taste.
Cover tomatoes with fresh mozzerella.
Top mozzerella with fresh basil pieces.
Bake for the remainder of time on dough directions.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Thin Crust Pizza Dough

Ingredients

3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Instructions

Pour the warm water into the pan of the bread machine, and add the flour on top of the water.
Sprinkle with salt and sugar, and top with the yeast.
Set the machine on the dough setting, and push the start button.
When the machine signals that the dough is finished, transfer to a well-floured work surface.
Preheat oven to 425 degrees F (220 degrees C).
Roll or stretch the dough out into thin crust about 14 inches across.
Leave dough thick at the edge.
Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Thu, 16 Jul 2026 00:00:00 GMT

Tony Merlino's Pizza Dough Recipe

Ingredients

3 cups bread flour (high gluten)
1/2 cup semolina flour
1 package yeast (2 t)
2 T sugar
1 T salt
1 T oregano
olive oil
1 1/2 cups hot water (bottled if you have funky water)

Instructions

* I use a food processor for easiest work. If you don't have one just need the hell out of the dough. You really can't over knead the dough. But you can dry out the dough. You will knead for about 10-15 minutes, but the dough must be moist so use flour carefully!
In food processor, add hot water. Pulse with sugar.
Wait 1 minute and add yeast, pulse once.
Now, add all additional ingredients.
Turn food processor on for about 4 minutes.
You will now carefully add just enough flour to allow the dough to form a wet ball. I add 1 T extra flour then turn food processor on for a 30 seconds and reevaluate
Coat a decent sized bowl with small amount of olive oil.
Let dough ball rest in bowl with a damp towel over until doubles in size. Punch down and place in fridge til ready to use.
*To Cook*
Turn over to 425
I like to spread my dough out on a sheet pan, use what ever floats you boat.
There is no perfect pizza, MAKE IT YOUR OWN

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza

Ingredients

1 package dry yeast
1 1/4 cups warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2-3 cups flour
1 16oz can stewed tomatoes
1 6oz can tomato paste
1 teaspoon basil
1 teaspoon oregano
1/8 teaspoon garlic powder
1/2 onion
2 tablespoons olive oil

Instructions

Dissolve yeast in warm water. Stir in the rest of the dough ingredients. Beat well, about 20 strokes. Allow to rest 5 minutes. Using shoertening grease one 14"X10" jelly rollpan or 2 round 10" pizza pans. Use ample shortening. Pat dough into pans. While dough rises in a warm place, make the sauce. Blend all sauce ingredients in a blender on high about 30-60 seconds. Pour into saucepan and simmer 20-30 minutes. Spread sauce on dough. Sprinkle Parmesan cheese over. Put pepperoni or other toppings on sauce. Bake at 400 for 20 minutes for jelly roll pan, slightly less for round pans. Remove from oven. Cover pizza with shredded mozzarella cheese. Return to oven for 5 minutes. If possible, after cheese is put on, slide pizza off pans, onto rack in oven. This will give a crispy crust. Careful not to burn.

Thu, 16 Jul 2026 00:00:00 GMT

Wheat Pizza Crust (bread Machine)

Ingredients

1 cup water (70-80 degrees)
2 tablespoons olive oil or vegetable oil
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried basil
1/4 teaspoon Garlic powder
2 cups All-purpose flour
1 cup Whole wheat flour
2 1/4 teaspoons Active dry yeast

Instructions

In bread machine pan, place the ingredients in order suggested by manufacturer.
Select dough setting.
(Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.) When the cycle is complete, turn dough onto lightly floured surface.
Punch down, cover and let stand for 10 minutes.
Divide dough in half.
Pressed each portion into a greased 12 in pizza pan.
Add sauce, cheese, and favorite toppings.
Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Peasy 30-Minute Pizza Dough

Ingredients

1 cup warm water
2 1/4 teaspoons active dry yeast (1 0.25-oz packet)
1/4 teaspoon honey
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
3/4 cup whole wheat flour
1 3/4 cups all-purpose flour

Instructions

In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water. Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 4-5 8" mini pizzas out of this. Maybe more if I really rolled it out to make thin-crust.

Thu, 16 Jul 2026 00:00:00 GMT

Gluten-Free Pizza Dough

Ingredients

1 package Yeast active dry yeast (2 1/4 tsp)
1 1/2 cups water very warm (110 degrees)
18 oz cup 4 cup flour plus more for dusting
1 1/2 teaspoons salt
2 tablespoon olive oil

Instructions

Making and dividing the dough
Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
Shaping your pizza
Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Thu, 16 Jul 2026 00:00:00 GMT

The King of Pizza Crust

Ingredients

1 tablespoon active dry yeast + 1.5 tsps
1 teaspoon brown sugar
3 cups water warm (110 degrees F/45 degrees C)
2 teaspoons Salt
1/4 cup olive oil
6 2/3 cups All-purpose flour

Instructions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza Dough

Ingredients

1 cup warm water (105-115 degrees)
1 Tbsp sugar
1 package active dry yeast (2 1/4 tsp)
2 1/4 cups All purpose flour
1 cup cake flour
1 Tbsp kosher salt
2 Tbsp olive oil

Instructions

Combine water, sugar, and yeast. Proof until mixture turns foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. If kneading by hand, knead dough the same amount of time.
Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about 2 hours.
Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour. With the toppings ready to go, you're literally minutes away from pizza nirvana.
Roll out the dough on a dry work surface dusted with flour. Shape it into a 10 to 12 inch circle or rectangle. Add olive oil to side you will grill first.
To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill. The high, direct heat from the fire will quickly firm the crust. If your grills has hot spots, use tong to move the crust around so it doesn't burn. Let cook for 2-3 minutes with lid down. When flipping, add olive oil.
Before adding toppings, move the crust to the cool side of the grill. If your girl doesn't have a double burner, move the crust to a baking sheet before adding toppings. Then return the pizza to the hot side for final cooking. Check it frequently to prevent burning.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza recipe | How to make pizza

Ingredients

2½ cups organic all-purpose flour ((300 grams) or (1 cup all-purpose flour & 1½ cup wheat flour))
1 teaspoon dry active yeast ( or instant yeast (3 grams) (or ⅓ tsp for slow rise))
½ cup warm water (+2 tbsp. (or as needed))
1½ tablespoon olive oil ((or any oil))
⅓ teaspoon salt ((use as needed))
1 teaspoon organic sugar ((or 1 tablespoon pure maple syrup))
1 tablespoon cornmeal ((or fine semolina))
400 grams tomatoes ((fine chopped or pureed))
2 garlic ((cloves chopped finely))
1 teaspoon red chili flakes
1 teaspoon Italian herbs ((or 1 teaspoon dried oregano, adjust to taste))
¼ teaspoon salt ((adjust to taste))
½ teaspoon black pepper ((coarse crushed or powder))
1 ½ tablespoon oil ((preferably olive oil))
1 teaspoon organic sugar ((or as needed))
200 grams Mozzarella cheese ((use as needed))
1½ cups Mix vegetables (sliced or cubed (capsicum, onions, olives, tomatoes, mushrooms))
½ teaspoon Italian herbs (( or oregano as desired))
¼ teaspoon red chili flakes ((adjust to taste, optional))

Instructions

Make pizza dough
Pour ½ cup luke warm water to a large mixing bowl. If your mixing bowl is cold, first warm it up a bit by swirling some hot water in it. Discard the hot water and then pour luke warm water. An ideal temperature of warm water is 40 to 43 C or 105 to 110 F.
Dip your finger and ensure the water is warm and not hot. Then add yeast and sugar. Stir and set aside undisturbed for 10 to 12 minutes.
After 15 mins the yeast mixture should become bubbly or frothy indicating it is active and alive. If it doesn’t turn frothy by then, the yeast is inactive and cannot be used for the dough. In this case discard and start afresh with luke warm water, sugar and yeast.
When the water turns frothy, add flour, salt and oil. Next mix and make a soft dough adding more water if needed.
Knead the dough very well until soft & elastic for about 5 to 6 mins.
To check if it is done, poke it with your finger. It should dent easily and bounce back slowly. This is an indication of the dough being ready.
Apply a thin layer of oil to the bowl and the dough as well. Keep covered with a moist cloth or a lid.
Proofing pizza dough
Let it rise at room temperature until it doubles or triples. An ideal temperature for rising dough is 26C (80 F) to 32C (90 F). Depending on the temperature it will take any where from 1 to 4 hours to rise.
High temperatures will kill the yeast so be cautious. Let it rise slowly for longer so it develops a good flavor. During winters, you may proof it in your instant pot on the yogurt settings (LOW).
Prepare pizza sauce
Puree or chop tomatoes finely. To make sauce, heat oil in a pan and saute garlic until it smells good. Then add red chili flakes & mix.
Add tomatoes, salt and sugar. Stir and continue to cook covering partially as it splatters a lot.
Cook until the sauce thickens and is of spreading consistency (but not runny). Add herbs and crushed pepper.
Mix and taste the sauce. You may add more salt, herbs and pepper to suit your taste buds. Set this aside to cool.
Prepare veggies
Bring your choice of veggies to room temperature. Avoid using cold veggies from the refrigerator as they let out moisture on the pizza making it soggy.
Rinse and slice or cube the veggies. Separate the layers of onions. Avoid chopping them too small or too large.
If using bottled olives drain them to a small strainer. Grate or cube the cheese and set aside.
How to make pizza (thin crust)
When the dough rises well, punch it a few times to deflate and remove air bubbles.
Transfer the dough to the work area. Divide to 2 to 3 portions depending on the size you prefer.
Knead it a bit and gently shape it to round balls. If the dough is too sticky then sprinkle some flour & knead. After this step you may make the pizza or cover the bowl with a cling wrap and refrigerate it for up to 3 days.
When you are ready to make the pizza, preheat the oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking tray or a cast iron pan in the middle rack and heat it as well in the oven.
Sprinkle some cornmeal over the pizza tray. Place the pizza dough over the tray and flatten it slightly.
Add few drops of oil on the dough. Begin to spread and stretch the dough on the tray with your fingers. Flatten to a 9 inch thin even base. Keep the edges slightly thicker than the center. (with this recipe you can make three 9 inch thin crust pizzas or one 14 inch thin crust.)
Spread the pizza sauce as desired, leaving about ¼ inch on the edges. Layer the grated cheese and then the veggies. Lastly sprinkle Italian herbs and red chili flakes. To finish off top with more cheese if desired avoiding over the veggies.
Place the pizza tray right over the hot baking tray or cast iron pan in your oven. Bake for 10 to 12 mins or until the pizza base becomes crisp, golden and cheese turns slightly golden.
If your cheese doesn’t turn golden, you can move it to the top rack and bake for another 1 to 2 mins. Slice and serve pizza hot or warm.
To make thick crust
To make a thick crust pizza, spread the dough to a slightly thicker base (⅛ inch) with your hands so the sides are thicker than the middle.
Prick the base with a fork 8 to 9 times randomly so the base doesn't puff like bread.
If making a thick base & you own a small oven, then put the base in the oven without the sauce and toppings. Bake it for 5 to 7 mins. Later top with sauce, cheese, veggies and herbs.
Bake this for about 8 to 10 mins.

Thu, 16 Jul 2026 00:00:00 GMT

Best Home Pizza - Pizza Dough

Ingredients

5 cups Flour
1/2 cup Water 90-100 F
2 teaspoons Yeast active dry yeast
1 teaspoon Sugar
2 teaspoons Kosher Salt
1 tablespoon Olive oil
1 1/4 cup Water

Instructions

Doug Preparation:
Sprinkle Yeast on top of water, add sugar and stir gently. Let the mixture sit until foamy - 15-20 minutes.
In a bowl combine flour, salt and olive oil. Stir in prepares yeast and remaining water. Stir to incorporate.
Scoop the dough mixture on the table for kneading. It will take approximately 5-8 minutes till the dough is smooth and elastic. It depends how hard you'll work on it).
Round the dough and place it back to the bowl. Put the olive oil on the dough, cover and let it rinse until doubled. Afterwards you take it out of the bowl and divide into 3 pieces. Knead each piece making it's shape round and cover the pieces again until risen 1 1/2 times in size.
Pizza Dough is ready to use.
Pizza Baking:
Preheat the oven to 400F. In case you are using pizza stone, reheat the oven per instructions.
Stretch one piece of dough into desired shape (that is really easy, you will see). Place it on the peel sprinkled with flour or cornmeal.
Now is the time to put the toppings on your pizza. I would recommend to cover it first with Home Made Marinara Sauce (please review the recipe in Sauce Menu) and then you can put your favorite vegetables, sausage, bacon and of course finish pizza with the layer of cheese.
Sprinkle olive oil on top and bake for 20-30 minutes in a preheat oven (400F).
Your pizza is ready when the bottom is slightly brown and the sauce is bubbling through the melted cheese.
Bon Appetite!

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

3 1/4 ounce packages Quick-rise yeast
2 tablespoons Sugar
1-1/2 teaspoon Salt
2-1/4 cups Whole wheat flour
2-1/2 cups Water
3 tablespoons Olive Oil
3-1/2 cups White whole wheat flour

Instructions

In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120-130 degrees; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into three portions. Use immediately, refrigerate overnight or freeze for up to 1 month.
Nutrition Facts: 4 oz. equals 229 calories

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/3 cups Warm water
4 cups Flour
1/4 cup Olive oil
2 teaspoon Salt
2 teaspoon Quick-rise active dry yeast

Instructions

Sprinkle yeast over warm water and let proof.
Mix together with dough hook of KitcheAid by slowly adding in remainder of ingredients.
Place in greased InstantPot on yogurt cycle with plate over top (not lid of Instant Pot) for about 1 hour until doubled in size.
Roll out to a thin crust. We usually get 3 approximately 10x12 inch crusts out of this recipe.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

1.5 Tsp Active dry yeast
1 Cup Warm water
2 Tbsp Olive oil
1.5 Tsp Salt
3 Cup Flour

Instructions

Spray a large bowl with nonstick spray set aside
number 2: whisk together yeast, water, olive oil, and salt in another large bowl until combined. Let’s sit for about five minutes
number 3: add 2 cups of flour and mix together until well blended
number 4: add small amounts of the leftover flour gradually you may use half or all until dough forms a bowl
Number 5: sprinkle flour onto a large board or countertop and dump out. knead for five minutes, adding a bit of the remaining flour each time it starts to feel sticky. Until you wanna end up with a small, smooth elastic mound of dough
number 6: shap the dough into a large bowl, placed in a greased bowl and turn the do to coat it with oil cover with a damp cloth and let rest for one hour
Number 7 preheat oven to 450° for 10 minutes , divide the pizza dough in half and roll each into a bowl. Let rest for 10 to 15 minutes
number 8: lightly dust two baking sheets rolling and rolling pin with flour, roll out each bone to the dough into a circle on each baking sheet
Number 9: bake for 10 to 13 minutes depending on how crunchy like your crust

Thu, 16 Jul 2026 00:00:00 GMT

Quick and Easy Pizza Dough

Ingredients

2 cups flour
1 tablespoon yeast
1/4 teaspoon salt
1 tablespoon sugar
2/3 cup lukewarm water (plus an additional 2 tbsp)

Instructions

Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto greased pizza pan and top with your favorite toppings.
Bake at 375 degrees for approximately 15 minutes. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Jamie Oliver's Pizza Dough

Ingredients

7 cups "00" flour or strong white bread flour, plus more for work surface and bowl
1 tablespoon fine sea salt
2.5 cups lukewarm water
2 (¼-ounce) packages active dry yeast
1 tablespoon raw sugar, such as turbinado or Demerara
0.25 cup extra-virgin olive oil

Instructions

Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.

Thu, 16 Jul 2026 00:00:00 GMT

Tyler Florence Pizza Dough

Ingredients

1 (8 ounce) package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
3 cups flour

Instructions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Thu, 16 Jul 2026 00:00:00 GMT

How to make pizza dough

Ingredients

300g of strong bread flour
200g of sourdough starter
150ml of water, lukewarm
10ml of olive oil
6g of salt

Instructions

In a large mixing bowl, combine the bread flour, sourdough starter, and lukewarm water
Mix the ingredients until they come together into a shaggy dough
Add the olive oil and salt to the dough, and continue mixing until all the ingredients are fully incorporated
Transfer the dough to a clean, lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic
Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest for 2 hours
After this, perform the first set of coil folds: gently stretch one side of the dough up and fold it over the centre, then repeat with the other three sides. Cover the bowl again and let it rest for 30 minutes
Repeat the coil folds two more times, each set 30 minutes apart, for a total of three sets
After the third set of coil folds, cover the bowl and let the dough rest and rise for an additional 1 hour
Divide the dough into desired portions for individual pizzas, then leave them in the fridge to ferment overnight
The next day, preheat your oven to 250°C with a pizza stone or baking tray inside
On a lightly floured surface, shape each portion of dough into a round pizza base
Add your desired toppings to each base
Carefully transfer the topped pizzas onto the preheated pizza stone or baking sheet
Bake the pizzas in the preheated oven for 10-12 minutes, or until the crust is golden brown and the toppings are cooked to your liking
Once baked, remove the pizzas from the oven, slice, and serve hot

Thu, 16 Jul 2026 00:00:00 GMT

Pizza & Calzone Dough

Ingredients

2 C. Flour
1 packet Quick-rise active dry yeast
1 tsp salt
1/2 tsp sugar
3/4 C. warm water
1 tsp Olive oil
cornmeal for dusting

Instructions

Combine flour, yeast, salt, sugar in processor. Heat water and olive oil to 125 degrees; add while processor is running to form a ball, then knead one minute. Turn out; cover to rest for 10 minutes. Make ahead and refrigerate, bring to room temperature; roll on floured board, transfer to cornmeal dusted pan, add toppings. bake on lowest rack of 500 degree oven for 12- 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Overnight Pizza Dough

Ingredients

1 cup water (110F to 115F) lukewarm
1 envelope active dry yeast divided
1 cup all purpose flour divided
1 1/2 cups water (110F to 115F) lukewarm
2 teaspoons fine sea salt
1 Envelope active dry yeast
6 cups all purpose flour (or more)
Olive oil
Yellow cornmeal

Instructions

For sponge:
Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).
For dough:
Add 1 1/2 cups lukewarm water, 2 teaspoons salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16-inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 11/4 hours.
If using pizza stone, place in oven.
Preheat oven to 500&DegF for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Loaf Recipe

Ingredients

1 1/2 lb ground Beef
1 1/2 lb ground Pork
3 Eggs, beaten
1/3 + 1/3 c Spaghetti Sauce
1/2 c Caesar Dressing
1 sm Onion, chopped fine
3/4 c Caesar Croutons, crushed
1/4 Parsley, chopped
1/2 tsp ea. dried Basil & Oregano
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/4 c Red Bell Pepper, diced small
3/4 c Pepperoni slices, chopped
1/2 lb Mushrooms, sliced
1/2 lb Mozzarella, grated (reserve a 1/4 c for on top)

Instructions

Mix all ingreds. except mushrooms, mozzarella and one of the 1/3 c spaghetti sauce
Form into a 9 x 13 rectangle on waxed paper
Cover with cheese and mushrooms
Roll up from short side and place in deep 9 x 5 loaf pan
Bake at 350 F for 50 min
Drain grease
Spread second 1/3 c sauce on top and sprinkle with reserved cheese
Return to oven & bake 10 more minutes
Serve with Garlic Cheese Bread and a Caesar Salad

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - Traditional

Ingredients

5 cups white bread flour plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Instructions

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour or so until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using right away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about ¼-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Easy At-Home Pizza Dough (from the Guys at Roberta's) Recipe

Ingredients

4 grams salt
283 grams "00" flour (Italian pizza flour) or bread flour
2 grams bakers' yeast
187 grams warm water

Instructions

Combine salt and flour in a medium bowl. Combine yeast and lukewarm water in a 1 quart liquid measure. Add water mixture to flour/salt and knead by hand until very thoroughly combined, about 3 minutes. Let rest for 15 minutes, then knead for 3 minutes longer.
Divide dough in half and form balls. Cover with dampened cloth and proof at room temperature (70°F) until roughly doubled in volume, about 3 to 4 hours. Alternatively, cover in plastic and allow to rise in refrigerator 8 to 24 hours; if refrigerated, allow dough to come to room temperature for 30-45 minutes before baking. This Recipe Appears In A Pizza Lesson with the Guys from Roberta's

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Topping Ideas

Ingredients

freshly torn mozzarella cheese
tomato sauce
fresh basil (after baking)
extra virgin olive oil (after baking)
pan-blistered artichoke hearts
pesto
freshly torn mozzarella cheese
lemon zest
fresh basil, chives and/or herbs (after baking)
lemon olive oil (after baking)
mushrooms
artichoke hearts
ricotta cheese
arugula (after baking)
fresh basil (after baking)

Instructions

Preheat oven to 450F with a rack in the center.
Prepare a batch of pizza dough using this recipe, and prepare and organize your pizza toppings.
Assemble each pizza using your desired toppings, starting with sauce. Transfer one pizza at a time to the oven and bake until the crust is golden brown.
Remove pizza from oven and top with finishing toppings like fresh herbs, a drizzle of olive oil, or a bit of grated cheese. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Pepperoni Thin Crust Pizza Recipe

Ingredients

200 gm pepperoni
2 teaspoon dry yeast
1 cup all purpose flour
2 tablespoon extra virgin olive oil
1/2 cup mushroom
2 teaspoon granulated sugar
2 tablespoon pizza sauce
1 cup cheese- goat cheese
1 cup boiling water
1 cup whole wheat flour
1 teaspoon sea salt
2 pinches oregano
water as required

Instructions

To prepare the base of pizza, take a medium bowl and combine dry yeast with water. Add granulated sugar in the bowl and set it aside for 5 minutes. Add all purpose flour and wheat flour in it. Stir to mix the ingredients well. Drizzle some olive oil and sprinkle salt on it. Mix well with your hands and knead to make a soft dough. Cover the dough with a damp cloth and keep it aside.
Meanwhile take a chopping board and cut vegetables into thin slices. Transfer the dough to a flat surface and flatten it with a rolling pin. Ensure the dough is thick enough to sustain the weight of toppings. Spread pizza sauce over pizza base and sprinkle grated cheese on it. Top it up with mushrooms slices and pepperoni.
Preheat the oven at 220 degree Celsius and grease the baking sheet with butter. Carefully place pizza on baking sheet and bake it for 20 minutes. When pizza crust turns crisp and golden brown in colour, remove from oven. Transfer to a serving plate and sprinkle oregano over pizza. Serve hot with a sauce of your choice.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Pizza Recipe

Ingredients

2 egg
4 tablespoon marinara sauce
2 whole wheat bread
4 slices pepperoni
4 tablespoon cheese cubes
2 teaspoon unsalted butter

Instructions

To begin with, in a bowl crack open the eggs and whisk them into a frothy mixture. Keep them aside until needed again. Then using a grater, shred the cheese cubes into fine pieces. Keep it aside until needed.
Next, put a non-stick pan on medium flame and grease it with unsalted butter. Add in the beaten eggs in the pan and cook it to prepare scrambled eggs. Once done, keep the eggs aside.
Now, slice the whole wheat bread ( English muffin bread) into half and lay it on a clean surface. Add, the marinara sauce on it followed by scramble eggs, cheese and pepperoni.
Transfer the pizza on a baking tray and bake it for 2 to 3 minutes or until the cheese melts. Serve fresh and hot!

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza

Ingredients

1 cup warm water (105 to 115 degrees)
1 teaspoon sugar
1 package yeast
2 1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons oil

Instructions

Preheat oven to 450 degrees and move oven rack to lowest position.
Dissolve yeast and sugar in warm water in a mixing bowl.
Let sit for 10 minutes to let yeast foam up or proof.
Stir in oil, flour and salt and knead about 5 minutes.
Place in oiled bowl, turning once, and let rise about 30 minutes.
Punch down dough and divide in half; pat each half into two greased round pizza or cookie pans with floured fingers.
Bake for 10 minutes or until crust begins to turn golden.
Sprinkle 1/2 cup of mozzarella cheese on each crust.
Top with pizza sauce, parmesan cheese, mozzarella cheese, and your favorite toppings.
Bake about 10 minutes or until cheese is melted and pizza is lightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough - sourdough (7-15-24)

Ingredients

210 grams Filtered water (no chlorine) Microwave for 15 seconds
8 grams Honey
8 grams Extra virgin olive oil
79 grams Sourdough starter (pizza)
30 grams whole wheat flour
285 grams 00 flour
65 grams organic bread flour
1 1/4 teaspoon Salt

Instructions

Add starter to mixing bowl. Then add water, honey, and olive oil and stir with large fork to dissolve starter.
In a separate bowl, combine 00 flour, bread flour, whole wheat flour, and salt. Mix well with large spoon.
Add dry mixture to mixing bowl. Mix on lowest speed for for 3 minutes. Scrape sides of bowl, pull dough off hook and flip dough ball. Mix on speed "2" for 2 minutes. Flip over dough ball to ensure bowl is clean of stuck residue. Mix a final 2 minutes.
Cover and let rest for 30 minutes. Perform a series of stretch and folds. Cover and rest for 30 minutes. Perform series of stretch/folds. Cover and rest 30 minutes. Perform series of stretch/folds and then divide into three equally weighted balls.
Roll balls till smooth and then place in lightly oiled containers.
After refrigeration, dough can be reshaped and put into ziplock backs for freezing.
To make pizza, keep dough covered but allow to warm up for 3 hours out of refrigerator so it can be easily shaped.
Use 00 flour on cutting board, transfer dough and use fingers to gently start in the middle of dough and press to flatten dough working out to the edges. Add additional pressure at the edge to seal a ring for the crust of the pizza. Pull pizza off board and use knuckles to stretch out dough while slowly rotating to increase size. Reapply pizza to well dusted wooden pizza peel and add sauce, cheese and toppings.
Place stone or pizza steel on highest level and preheat oven to 500F. Bake for 8 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza

Ingredients

2 1/2 cups Warm Water (600ml)
1 teaspoons Sugar
2 teaspoons Yeast
7 cups Flour (875g)
6 tablespoon Olive oil
1 1/2 teaspoons Salt
2 Cans Canned tomatoes
2 Bags Mozzarella, parmesan, cheddar cheese
1 bunch Toppings of choice

Instructions

Preparation
1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
2. 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.
3. 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.
4. 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.
5. Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 6-8 equal portions and shape into rounds.
6. 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.
7. 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.
8. 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.
9. Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
10. 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.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Deep Dish Pizza Dough

Ingredients

1 ounce Yeast cake or 2 tsp dry active yeast
1/4 cup All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Sugar
1/4 cup Warm water
3 1/4 cups All purpose flour
1/2 cup Extra virgin olive oil
1 1/4 cups Water

Instructions

Mix yeast cake, 1/4 cup flour, salt, sugar and 1/4 cup warm water. Cover and let rise in a warm spot for 20 minutes.
Mix yeast mixture, 3-1/4 cups flour, extra virgin olive oil and water. Add flour or water until dough is not sticky. Press dough after mixing, but not more than 1 minute of pressing and 2 minutes of mixing.
Place dough in a bowl, cover and put it in a warm spot. Let it rise for at least 90 minutes or longer, but never more than 4 hours.
Spread extra virgin olive oil on a heavy, square pan (never a round one!) and dust with corn meal. Add pressed dough.
Add your favorite pizza toppings and bake at 425 F until you think it's done.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Anita's Pizza Dough - Cuisinart

Ingredients

2 1/2 Cups Unbleached flour
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Sugar
1 Package Dry yeast
1 1/2 Teaspoons Oil
3/4 Cups 120° water

Instructions

Whirl together dry ingredients for 5 seconds.Add oil and mix for 8 seconds. Add about 3/4 cups water in a trickle, until ball forms. Ball goes around 50 times. Knead a bit if sticky. Lightly flour the ball, let rise in covered bowl two hours until double. Knock it down. Oil, then corn meal in pan. Roll into pizza shape. Let rise 1/2 hour. (Or can refrigerate first.) Put on cool sauce, 1 1/2 cups, 8 ounces cheese, E TC. Bake less than 450° about 25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pizza Extravaganza Recipe

Ingredients

2 pkges Martha White Thin n Crispy PIzza Crust Mix (EASY EASY AND GOOD! - more like hand tossed than thin n crispy)
1/2 c hot water and 1 t crisco oil for each pkg crust
1 lb bacon
1 pkg bonless, skinless chicken tenders
Drizzle Olive Oil
1 med white onion
1 red bell pepper
6 oz frozen chopped spinach (What was left in the bag. If you buy 10 oz boxes, you could use all of the box)
1 tub sliced fresh mushrooms
1 med tomato
chopped garlic
italian seasoning
parmesan cheese
2 c mozzerella cheese
1 jar pizza sauce
seasoned salt
garlic pepper
red pepper flakes

Instructions

CRUST: (do this while the chicken and bacon are cooking)
For each pkg: stir mix vigorously with hot water, about 30 strokes, form into ball, brush with 1 t oil and let sit 5 minutes
Grease an 11x17 jelly roll pan (or 2 pizza pans)
Press dough into gerased pan, (easier if your hands are slightly greased), forming one large crust
Prick with fork
Bake 5 min on lowest rack in oven (I put mine on the 2nd from the bottom slot instead of very bottom and it worked great)
Remove from oven, add sauce and toppings
TOPPINGS
Remove bacon from package all together, and with good knife, slice across all pieces about 12 times, makes about 1 - 1 1/2 inch pieces
Fry in large non stick skillet
While bacon is frying, chop chicken into bite size pieces and fry in another skillet that has been drizzled with olive oil
Season chicken with seasoned salt, garlic pepper, 1 T chopped garlic, few shakes of parmesan, and italian seasoning
Chop onion and red pepper into large dice
Remove bacon from pan to paper towel lined plate
To bacon drippings in large skillet, add onion, red pepper, spinach and mushrooms
Season with seasoned salt, italian seasoning, garlic pepper, shake or two red pepper flakes, garlic pepper, and 2 T chopped garlic
While veggies are cooking, chop tomato and add to plate with bacon to drain
When spinach is cooked and veggies are just sfot, pour into paper towel lined colander
Stir italian seasoning into pizza sauce and spread over crust
Add chicken
Add drained spinach mixture
Add bacon and tomato
Shake parmesan over all
Add mozzerella
Bake about 10 minutes, until crust is golden and cheese is melted

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

2 1/2 cups All purpose flour
3/4 ounches Yeast
3/4 teaspoon Salt
1 cup Very warm water 120-130 degrees F
2 tablespooons Olive oil
Cornmeal

Instructions

1) In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2) Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
3) Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Thin Pizza Crust

Ingredients

2 1/4 teaspoons yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
1 (14 ounce) jar pizza sauce
pepperoni
precooked bacon
tomatoes, sliced
green pepper
mozzarella cheese, shredded
chopped garlic

Instructions

Dissolve yeast and sugar in hot water.
Let sit for 8 minutes.
Meanwhile mix flour and salt.
Pour yeast mixture over flour mixture and mix well with a heavy spoon.
Turn onto floured surface and knead for 2 minutes.
Spread into a 12-14" circle.
(I do this directly onto a pizza stone with a marble rolling pin).
If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
Cover with sauce and desired topping.
Bake at 500 degrees for 8-12 minutes or until edges are golden.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 Cups all purpose flour or pizza dough '00' flour)
2 Tsp salt
2.5 Tsp active dry yeast (ju)st add dry
1 Cup warm water
1 Tbsp olive oil

Instructions

Make a well in the flour, add dry ingredients then war water. Mix well then kneed for 5 minutes minumim unril nice soft ball forms.
Proof in oiled covered bowl for 30 minutes ton1 hour.
Pinchbout air, kneed lightly, spread out on sheet then paint on oil. Add toppings, bake at 450 deg. F

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #1

Ingredients

2 tb Olive or vegetable oil
3/4 c Warm water
1 pk Active dry yeast
1/2 ts Sugar
1/2 ts Salt
2 c All-purpose flour

Instructions

Dissolve the yeast in the water. Stir in sugar, salt, oil and one and 3/4 cups of the flour. Turn onto a well-floured board and knead until smooth and elastic. This should take about five minutes. Knead in enough of the remaining flour to prevent sticking. David Andrews Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Feb 7, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Pizza

Ingredients

1 small batch Pizza dough (see my other recipe)
1/2 tablespoon olive oil
6 tablespoon Spaghetti sauce
1 sprinkling Garlic powder
6 ounce Mozzarella
2 tablespoon Parmesan
Black pepper to taste
1/2 cup Sauteed toppings (onion, mushroon, or ?)
1/4 cup Cornmeal

Instructions

Preheat oven and pizza stone to 500? for ? hour. Form dough into 12-inch round, onto pizza peel, or on the back of a cookie sheet, coated with ? c cornmeal. Spread oil over crust, then sauce, then garlic powder, cheeses, pepper, and toppings. Slide pizza onto pizza stone carefully. Cook 20 min or till cheese is browning and crust is also golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Pepperoni Deep-dish Pizza

Ingredients

1 cup Warm water (100 to 110 deg F) , divided
12 ounce Bread flour , (about 2 1/2 cups)
1 package Dry yeast , (about 2 1/4 teaspoons)
4 teaspoon Olive oil
1/2 teaspoon Kosher salt
Cooking spray
1 1/4 cups Shredded mozzarella cheese , (about 5 ounces), divided
1 1/2 cups Basic pizza sauce , (recipe follows)
2 ounces Pepperoni slices
2 tablespoon Grated Parmigiano-Reggiano cheese
2 tablespoon Extra Virgin Olive Oil
5 Garlic cloves , minced
28 ounce can San Marzano tomatoes
1/2 teaspoon Kosher salt
1/2 teaspoon Dried oregano

Instructions

Make pizza dough:
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Make Pizza:
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. (You can make Basic Pizza Sauce now (see recipe below), while pizza is coming to room temperature.
After pizza has set out for 1 hour, punch dough down. Roll dough out to a 14 x 11 inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9-inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
Place a baking sheet in oven on bottom rack. Preheat oven to 450 deg F.
Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450 deg F for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
Making Basic Pizza Sauce:
Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.

Thu, 16 Jul 2026 00:00:00 GMT

Speedy Homemade Pizza Recipe

Ingredients

1 cup warm water
1 package dry yeast
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
3 cups flour
1 can pizza sauce, Don Peppino brand
1/2 pound hot turkey Italian sausage link, cooked and crumbled, drained
1/4 pound pepperoni slices
3/4 pound mozzarella cheese, grated
anise seed
oregano
basil
red pepper flakes

Instructions

Dissolve yeast and sugar in water; add oil and salt, stir in flour 1 cup at a time. Knead dough until smooth and then place in oiled small bowl and turn with oiled side up. Cover with cloth and let rest while grating cheese and sauteeing sausage.
Pat dough out on ungreased 12" round pizza pan or on a large cookie sheet for a crisp crust pizza. (For large one, use 3/4 can of pizza sauce, 1 1/4 lb. cheese, almost 1/2 lb pepperoni) Rub 1 tablespoon. oil on dough.
Spread sauce evenly over and sprinkle liberally with spices and herbs. Top with cheese then sausage and finally pepperoni. Bake at 450 until nicely browned.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package active dry yeast
1 1/2 cups very warm water
18 ounces all-purpose flour
1 1/2 tsp salt
2 tablespoons olive oil

Instructions

1. Make the dough -- Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
2. Divide the dough -- Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
3. Rising and storing the dough: What you do next depends on whether you want to make pizza right way or at a later date.
4. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
5. If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
6. If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
7. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
8. To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
9. It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Thu, 16 Jul 2026 00:00:00 GMT

Crazy pizza dough recipe

Ingredients

.33 Tsp Dry yeast
1 Cup Cold water
1 Tsp Sugar
1 Tsp Salt
1 Tsp Olive oil
3 Cup High gluten flour

Instructions

1. Add all to kitchen aid except flour. Use cookie beater
2. Add flour until it starts to come off the sides.
3. Switch to dough hooks.
4. Continue to add flour.
5. Flip dough
6. Continue to add flour until perfect.
7. Put in fridge inside gallon baggie coated In spray oil. Needs about 2 days to rise.

Thu, 16 Jul 2026 00:00:00 GMT

Pull Apart Pizza Bread

Ingredients

1/4 cup Olive oil
3 tablespoons Butter
1 tablespoon Dried onion flakes
2 cloves Mined garlic
2 teaspoons Italian seasoning
1/2 teaspoon Red pepper flakes
1 tablespoon Fresh parsley chopped
1 can Flaky biscuits 16.3oz
1 can Pizza dough 13.8oz
5 ounces Package mini pepperoni
1 Jar Marinara sauce
8 ounces Mozzarella shredded
1/2 cup Parmesan cheese shredded

Instructions

1. Preheat oven to 350 degrees and grease a Bundt pan.
2. In a large bowl, combine olive oil, butter, onion flakes, garlic, Italian seasoning, red pepper flakes and parsley. Microwave in 30 second intervals until melted.
3. Cut biscuits into quarters and pizza dough into 1" pieces.
4. Scatter 1/3 of the pepperoni and 1/3 of the Parmesan into bottom off Bundt pan.
5. Toss biscuit & pizza dough pieces with olive oil mixture.
6. Scatter half of the biscuit & pizza dough pieces in Bundt pan.
7. Scatter remaining half of pepperoni and parmesan cheese on top of dough mixture.
8. Pour 1/4 cup marinara sauce evenly into Bundt pan and then sprinkle on half of the mozzarella.
9. Add remaining dough pieces and top with 1/4 cup marinara sauce, pepperoni, parmesan and mozzarella.
10. Bake for 40 minutes, let cool for 10 minutes. Remove from pan and serve with remaining marinara.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Crust Recipe

Ingredients

2 envelopes active yeast
1 1/4 C. water (100-110 degrees)
1 3/4 C. white flour
1 1/4 C. whole wheat flour
1 tsp. sugar
1/2 tsp. salt
1/4 C. canola oil
Olive oil

Instructions

Combine yeast, warm water, and sugar in measuring cup. Cover and set aside.
Combine flours,and salt in large bowl.
Add yeast mix, oil, and mix until dough forms.
Knead on floured surface for 3 min.
Shape into ball and place in olive oil coated bowl, covering with oiled plastic wrap, and allow to rise until double.
Punch down and divide into halves. (Place 1/2 of dough on oiled plastic wrap and freeze)
Roll out the 1/2 recipe into large pizza pan, add toppings, and bake at 400 degrees until cheese melts, and toppings are cooked.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Recipe

Ingredients

1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
2 1/4 teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
vegetable oil (or cooking spray) for oiling bowl
semolina for dusting peel

Instructions

Note: This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they’re not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour. Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. This recipe contains a total of 1 3/4 cups water, while the original that appeared in the magazine in 1995 contains 1 1/2 cups.
1. Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
3. Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
4. Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
THIN CRUST
14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes
12-inch pizzas (Master Recipe makes 4) - 5 minutes
8-inch pizzas (Master Recipe makes 8)- 3 minutes.
MEDIUM-THICK CRUST
12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes
8-inch pizzas (Master Recipe makes 4) - 5 minutes
6-inch pizzas (Master Recipe makes 8) - 4 minutes.
Note: Stretch, Don't Roll Pizza Dough
1. Flatten the dough into a disk using the palm of your hand. 2. Starting at the center and working outward, use your fingertips to press the disk to about 1/4-inch thick. 3. Using one hand to hold the dough in place, use your other hand to stretch the dough outward. For a medium-thick pizza crust, repeat the stretching by turning the dough a quarter turn after each pull, until it is the correct diameter. For a thinner pizza, let the dough relax for 5 minutes, then continue stretching it until it has reached the correct diameter. 4. Carefully lift the dough and transfer it to a peel dusted with semolina; proceed with the toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Crust Recipe

Ingredients

2 envelopes active yeast
1 1/4 C. water (100-110 degrees)
1 3/4 C. white flour
1 1/4 C. whole wheat flour
1 tsp. sugar
1/2 tsp. salt
1/4 C. canola oil
Olive oil

Instructions

Combine yeast, warm water, and sugar in measuring cup. Cover and set aside.
Combine flours,and salt in large bowl.
Add yeast mix, oil, and mix until dough forms.
Knead on floured surface for 3 min.
Shape into ball and place in olive oil coated bowl, covering with oiled plastic wrap, and allow to rise until double.
Punch down and divide into halves. (Place 1/2 of dough on oiled plastic wrap and freeze)
Roll out the 1/2 recipe into large pizza pan, add toppings, and bake at 400 degrees until cheese melts, and toppings are cooked.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Deep-Dish Pizza

Ingredients

2 Cloves garlic crushed
1 15-oz can Tomato sauce
1 ts Italian seasoning
3 c Bisquick baking mix
1/2 c Green pepper chopped
1/2 c Onion chopped
1 4.5-oz jar mushrooms Sliced
1 lb Ground beef
2 c Mozzarella cheese shredded
3/4 c Water
1/2 ts Salt

Instructions

Heat oven to 425^F. Lightly grease jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, or cookie sheet. Mix baking mix and water until soft dough forms. Pat dough on bottom and up sides of pan with floured hands. Or roll into rectangle, 13 x 10 and place on cookie sheet; pinch edges of rectangle, forming 3/4-inch rim. Cook and stir ground beef, onion, salt and garlic until beef is brown; drain. Mix tomato sauce and Italian seasoning; spread evenly over dough. Spoon beef mixture evenly over sauce. Top with drained mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes. High altitude (3500 to 6500 feet): Heat oven to 450^. Bake 15 to 20 minutes. Posted to EAT-L Digest 25 Jul 96 Date: Fri, 26 Jul 1996 09:22:20 -0500 From: LD Goss

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

3 1/2 cups Warm water
1 tablespoon Quick-rise active dry yeast
1 1/2 tablespoons Kosher Salt
7 1/2 cups Unbleached flour

Instructions

Mix sit for 2 hours. Place in fridge.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Pizzeria Style Pizza Recipe

Ingredients

Pizza Dough: (adapted from Di0nne's pizza dough recipe)
1 c. white whole wheat flour
7g pkg active dry yeast
1 tsp sea salt
1 tsp honey or blue agave
1/2 c. warm water
2 T olive oil
Pizza Sauce:
8 oz tomato sauce
1/4 lemon
2 tsp olive oil
1 tsp sea salt
1/2 T. basil
1 T. oregano
1 T garlic, minced or 1/2 T garlic powder
1/2 T crushed red pepper
1/2 tsp honey or blue agave
-----------------------------------------------------------------------------------------
8 oz shredded low-fat mozz
1/2 c parmesan
1 pkg turkey pepperoni
1/2 c sliced mushrooms
**And any other toppings you like. (I made mine 1/2 cheese, 1/2 pepperoni because my children won't eat toppings)

Instructions

Mix flour, yeast and salt in medium bowl.
Add honey and warm water.
Mix until well blended (if dough is sticky add more flour).
Fold in olive oil and knead on floured surface until soft dough-like texture.
Grease pizza pan and stretch dough to fit pan.
Bake dough at 450F for 5 min, until slightly golden.
Meanwhile, mix pizza sauce ingredients until well blended.
Remove crust from oven and turn down temp. to 375F.
Top crust with sauce, cheese and toppings.
Bake until cheese is completely melted, about 20 min.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #08

Ingredients

1 3/4 ts Active dry yeast
1 1/2 tb olive oil
2 1/2 c Bread flour
1 ts Salt
1/2 ts Granulated sugar
1 c Water

Instructions

Date: Wed, 20 Mar 1996 20:01:59 -0800 From: Francine Dough Program: Press SELECT for Dough. Press START. Dough will be ready in 1 hour and 20 minutes. At the end of the program, press STOP/RESET. Dough is ready for hand-shaping, rising and baking. Baking: Place dough on a lightly floured surface. Cover dough with a clean cloth, let dough rest for 10 min. Cut into halves. Press each evenly into a lightly greased 12-in pizza pan. Prick dough allover with fork. Bake in 400 degree preheated oven for 12-15 minutes, until crust is lightly browned. Remove from oven and spread/sprinkle crust with your favorite pizza toppings. Return to oven for 10-15 min, until toppings are bubbling and/or melted. Variations: 1. Substitute 1/2 to 1 c whole wheat flour for same amount of bread flour. 2. Add 1 T crushed herbs(oregano, italian spices, etc) to ingredients just before adding oil. 3. Add 1c grated or shredded cheese(parmesan, romano, cheddar, pepper jack) to ingredients just before adding oil. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #81 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust

Ingredients

2 1/3 cups flour, bread
3/4 cups milk may use 1% or 2% or whole
2 tablespoons milk
1 teaspoon sugar, white granulated
1/2 teaspoon salt
3 teaspoon yeast, instant use only instant yeast in this recipe

Instructions

1. Place the milk in a microwave safe bowl such as a Pyrex measuring cup and heat in the microwave until the milk is 125 degrees when checked with an instant read thermometer.
2. Pour the milk into the standing mixer bowl and add the salt, sugar and flour. Add the yeast to the bowl on top of the flour.
3. Mix the dough on speed two until the ingredients become a ball. Stop the mixer and cover bowl with plastic wrap. Let the dough sit and hydrate for 15 minutes.
4. Remove the plastic after the 15 minutes and restart mixer on speed two for an additional 15 minutes.
5. Remove the dough and turn out on a floured board. Cut the dough in half and form two dough balls. Place each of the dough balls in a ziploc sandwich bag. Let the dough rest for 15 minutes.
6. Cover a pizza peel or an upside down half sheet pan with parchment paper. Roll out the dough into two large 12 inch round pizzas.
7. Cover each pizza with sauce, cheese and toppings of your choosing.
8. Spray 2 pieces of plastic wrap and loosely cover each pizza. Place in a draft free space and let the pizza rise for at least 25 minutes.
9. Preheat the oven with the pizza stone to 500 degrees for 25 minutes.
10. Remove the plastic and slide the pizza on the parchment paper off the peel and onto the stone. Bake at 500 degrees for about 7 minutes. Remove the pizza by sliding the parchment paper withe pizza onto the peel.

Thu, 16 Jul 2026 00:00:00 GMT

Thin crust pizza recipe

Ingredients

500 grams (3 3/4 cups) bread flour
16 grams (1 tablespoon) fine sea salt
1 gram (1/4 teaspoon) active dry yeast
300 grams (1-1/4 cups) water room temperature

Instructions

1. Combine dry ingredients into a bowl and whisk.
2. Slowly add water. Using a wooden spoon, mix thoroughly.
3. Remove from bowl and knead for 2-3 minutes to remove any clumps.
4. Place dough in a bowl and cover with a damp cloth or plastic wrap.
5. Place on counter and bulk ferment for 24 hours at room temperature.
6. NEXT DAY: Lightly flour a work surface, remove dough and place on floured work surface.
7. Divide dough into 6 portions, about 135-140 grams each. Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90 degrees and fold into center and continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch.
8. Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
9. Remove from refrigerator at least 1 hour before you use.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza

Ingredients

6 ounces Water (up to 7 ounces)
3/4 teaspoon Salt
2 tablespoon olive oil
2 1/2 cups All purpose flour
4 tablespoon Honey
1 3/4 teaspoons Active dry yeast
1 cup spaghetti sauce
1 cup Mozzerella cheese shredded
1 4-oz can Mushrooms stems and pieces
1/3 cup Onions chopped
1/2 cup Green pepper chopped

Instructions

Combine all ingredients in order listed into breadmaker pan. Start on dough setting.
When complete, pat dough into 12 inch round pizza pan. Let stand for 10 minutes. Preheat oven to 400 F. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes or until crust is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough in Food Processor

Ingredients

3 cups Bread Flour
2 teaspoons Yeast active dry yeast
2 teaspoons Salt
1 1/3 cups water cold
2 tablespoons Olive oil

Instructions

Combine dry ingredients in food processor. With blade running, drizzle in olive oil and water. You may not need all of the water - just enough until dough forms a sticky ball. Place on silpat mat. Divide into two balls and cover with dishcloth. Let rise until doubled in size. Roll out, cover and let rise again - at least 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Florence Pizza Dough

Ingredients

3.5 cups All purpose flour
1.5 tablespoons Salt
1.5 cups Hot water
1.5 tablespoons Yeast active dry
1 tablespoon Olive oil

Instructions

Mix the Water and Yeast together and allow to foam for a few minutes. Okay to add a teaspoon of sugar, if desired, for the yeast. Make a mountain of flour on a clean counter top. Add the salt and sift with a fork, slowly forming a "well" to pour the water/yeast mixture. Slowly pour half the water/yeast mixture in the well, adding the olive oil - pull the flour/salt into the well. When the ingredients reach a consistency that resembles pancake batter, add the rest of the yeast/water mixture and incorporate more the walls of the mountain into the liquid mixture. Once thick enough to fold with a spatula, mix by scraping and folding until it is thick enough to mix and knead with your hands.
Fold and roll the dough over and over - for about 4 to 7 minutes enough a nice ball forms. Cut into four pieces, form into nice balls. Place on a clean surface that has been greased with olive oil. Rub olive oil all over the balls (lightly), place a few inches apart and cover with a hot wet towel. Allow to rise for 1 to 1.5 hours.
Roll out dough and top as desired (best if sauce and toppings are light). Bake at 450 in the oven or grill on a pizza stone until edges of pizza are lightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

1 cup Water Warm
2 teaspoons Salt
2 teaspoons Yeast active dry yeast
2 tablespoons Honey
3 tablespoons Olive oil
2 1/2 cups All purpose flour

Instructions

Combine the yeast and salt, 2 tbsp honey and add 1 cup warm water to your work bowl.
I let the machine spin to combine it all. Of course you can also just let it sit in a bowl for 5 minutes to activate it.
Add the oil and 1 cup of flour. Wait for the flour to be fully incorporated before adding the next cup. Then add the last 1/4 cup. I let the machine run until it was a supple dough.
I took it out of the machine and kneaded it with my hands for a few minutes as well.
Lightly oil a big bowl. Place the dough in the oiled bowl and spray a little oil on top of the dough as well. Cover the bowl with plastic wrap and put it in a draft-free place for two hours.
Punch it down and transfer it to a floured board. Make sure there’s flour on both sides of the dough and then only use more flour if the dough starts sticking to your hands.
This makes for 2 medium or one really large pizza.
Sauce and top your pizzas lightly, too much and the pizza gets soggy.
If you like, you can add a bit of cornmeal between the pizza and the pan you plan to cook on.

Thu, 16 Jul 2026 00:00:00 GMT

Z's Easiest Pizza Dough Ever

Ingredients

4.5 Cups Bread Flour Refrigerated
1 3/4 Tsp Salt
1 Tsp Yeast active dry yeast
1/4 Cup Olive oil
1 3/4 Cups Water Refrigerated

Instructions

Put your flour (Already in the mixing bowl) and water (In a 2 cup measuring cup) in the fridge a few hours before you are going to make the pizza dough so everything is chilled.
When you are ready to bring the dough together. Take the flour and water out of the fridge.
Add other dry ingredients to the mixing bowl.
Add olive oil to measuring cup with water.
With paddle attachment on your stand mixer, slowly add water/oil to dry ingredients on medium/low speed until ingredients start to stick together and form a sticky ball.
Once ball is formed, change attachment to dough hook on stand mixer. Kneed with mixer on medium speed for 10 minutes. After 10 minutes you should have a smooth/sticky ball of dough.
Divide dough into 3 even balls (about 15oz each) and place in ziplock bags (spray inside of bags with no-stick spray)
Place dough balls in fridge. They can be used almost immediately however, 24 hours to several days is preferred for flavor and texture.)
Take doughs out of fridge 3 hours before you are ready to make pizza.
Sprinkle flour on work surface and slow stretch doughs working from the center out. This recipe makes a very tender and stretchy dough so work slowly and carefully or you will make holes in dough.
Once stretched out, put dough on pizza paddle lightly dusted with flour, add favorite ingredients and place on a pizza stone in a 500-550* oven until done. Typically 8 to 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Muffins Recipe by Tasty

Ingredients

2 cups pancake mix
½ cup butter, melted
3 eggs, divided
½ tablespoon dried basil
½ tablespoon dried oregano
½ teaspoon garlic powder
⅓ cup mini pepperoni slice
1 cup shredded mozzarella cheese
1 cup milk, of choice
18 cherry tomatoes, or grape tomato
2 tablespoons heavy cream
2 tablespoons grated parmesan cheese
marinara sauce, for serving

Instructions

Preheat oven to 350°F (190°C).
In a medium bowl, add the pancake mix, butter, and 1 egg and mix until combined.
Press about 1 tablespoon of dough into a greased 12-portion muffin pan.
Sprinkle basil, oregano, garlic powder, pepperoni, mozzarella cheese, and tomatoes over the dough.
In a large measuring cup, whisk together 2 eggs, milk, and heavy cream. Pour mixture over the other ingredients in each muffin slot. Top with parmesan cheese.
Bake 20-25 minutes, or until golden brown.
Cool for 5 minutes.
Serve with marinara sauce for dipping.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/2 c All-purpose flour
1 c Water
1 ts Fine sea salt
2 ts Active dry yeast
1 1/2 c Whole wheat flour
2 ts Honey
Cornmeal for sprinkling
1 tb olive oil

Instructions

Put all dough ingredients except corn meal,in the inner pan in the order listed , or in the reverse order if the manual for you machine specifies dry ingredients first and liquids last. Select dough cetting. When machine beeps after 1 hour and 20 minutes remove dough. Turn off the machine. Divibe dough in half and form 2 balls. Let the dough rest 10 minutes. Preheat oven to 450 degrees. Lightly grease two 12-inch pizza pans or sprinkle them with cornmeal to prevent pizza from sticking. Using both hands, stretch dough to fit pans and press it evenly into them. Pinch dough around the edges to form a rim. Spread Pizza Sauce,or other sauce of choice, on the dough add add any toppings. Bake 12 to 14 minutes, until sauce is bubbly and the dough crust lightly browned. Posted to MM-Recipes Digest by Alice Poe on Apr 13, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

500 g strong white bread flour
2 tsp salt
2 g fresh yeast or 1/4 tsp dried active yeast
250 ml warm water

Instructions

In a small bowl, mix the flour and salt together and set aside. This is the dry mixture.
Put the yeast in a larger bowl and add the water. Stir until the yeast has dissolved. This is the wet mixture.
Add the dry mixture to the wet mixture. Stir the two mixtures together with a wooden spoon and then your hands until it comes together to form a dough. Cover with the bowl that had the dry mixture in it and leave to stand for 10 minutes.
After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist. Cover the bowl again and let stand for 10 minutes.
Repeat step 4 twice then knead one final time. Cover the bowl again and leave to rise in a cool place for 24 hours.
The next day when the dough has doubled in volume, punch it down with your fist to release the air. Lightly dust a clean work surface with flour. Remove the ball of dough from the bowl and place it on the floured work surface. Divide it into 5 equal portions using a metal dough scraper or sharp serrated knife.
Take one portion of dough and roll between your hands until you get a perfectly round, smooth ball. Flatten one side slightly and lay it, flat-side down, on the work surface. Repeat with the remaining portions of dough. Cover the balls of dough with a large bowl and leave to rest for 10 minutes.
Roll out each ball of dough with a rolling pin until it's as thin as you like. Prick the bases all over with a fork. Lay each base on a sheet of parchment paper and arrange the toppings of your choice over the top, then leave to rest for 10-15 minutes.
Meanwhile, preheat the oven to 240C. Set a baking sheet or pizza stone in the oven to preheat. Place a roasting tin at the bottom of the oven. Fill a cup with water and set aside.
Transfer one of the pizza bases to the preheated baking sheet or stone, pour the cupful of water into the hot roasting tin to create some steam, and lower the oven temperature to 220C.
Bake for about 15 minutes or until golden brown. Bake the remaining bases individually.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza / Calzone Dough

Ingredients

1 cup lukewarm water
2 1/4 teaspoon Active Dry Yeast
1 teaspoon salt
1/2 teaspoon sugar
3 cups flour
1 tablespoon olive oil

Instructions

Combine water through sugar in bowl, Stir and set aside for 15 minutes.
Add flour, mix until smooth. Knead for 10 minutes - until smooth and elastic.
Oil bowl, place dough inside and cover with dish towel. Let rise until double. About 1 hour.
For calzones - quarter into balls, cover and let rise an additional 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Garlic Bread, or Pizza Dough

Ingredients

2 cups Lukewarm water
1 Envelope dry yeast
1/2 cups Whole wheat flour
7 cups Bread flour or regular flour
1 pinch Salt
1/2 teaspoon Sugar
1 teaspoon Dry oregano
1 teaspoon Dry basil
1 Head garlic roasted, peeled *
Coarse salt to taste
Fresh pepper to taste
olive oil to taste

Instructions

Combine yeast, water, whole wheat flour and half of the bread flour in a large bowl or mixer with a dough hook. Add sugar and pinch of salt. Mix until combined. Add oregano, basil, roasted garlic and remaining flour, knead until a smooth ball is formed. It may take extra flour to achieve this result. Cover and allow to rise until double in size, about 1 1/2 hours, depending on temperature of room. Punch down and form a round loaf. Place on an oiled baking pan and coat with olive oil, coarse salt, fresh pepper and some additional oregano and basil. Allow to rise until double in size, again about 1 hour or so. Bake in a pre-heated 350 degree oven for about 1 hour or until golden brown. Loaf will sound hollow when the bottom is tapped with the handle of a knife. * roasted garlic can be made by placing a head of garlic in the oven on a piece of aluminum foil and baking it for 1 hour at 350 degrees. Allow to cool and then peel and add to bread mixture. Bread flour is better to use because it gives a better texture to the bread. It is high in gluten and will enhance the overall result. This same bread recipe can be used as the basis for a homemade pizza dough. Roll it out to the desired shape, add tomato sauce, cheese, toppings of choice, dust with oregano, basil. Bake for 45 min. at 350 degrees. I have had great success with this for a number of years. I hope that you all enjoy it as well. If you have questions or concerns about this recipe, please be in touch with me.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Sandwiches

Ingredients

FOR THE DOUGH:
1.5 cups warm water (115 degrees)
4.5 teaspoons (two ¼-ounce envelopes) active dry yeast
0.25 cup extra-virgin olive oil, plus more for bowl and baking sheet
1 tablespoon sugar
Coarse salt
4.333 cup all-purpose flour, plus more for surface
FOR THE FILLING:
6 vine-ripened tomatoes, sliced ¼ inch thick
0.5 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced ¼ inch thick
8 ounces baby arugula (about 10 cups)
2 cups fresh basil
2 tablespoons fresh lemon juice (from 2 lemons)

Instructions

Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand untilfoamy, about 5 minutes. Whisk oil, sugar, and 2 teaspoons salt into yeast mixture. Add flour,and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour.
Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 tablespoons oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible).
Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball.Let rest, draped with plastic wrap, for 15 minutes.
Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 tablespoons goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving.
Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 cup plus 2 tablespoonsoil. Season with salt and pepper.
Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

Thu, 16 Jul 2026 00:00:00 GMT

No-Knead Pizza Dough

Ingredients

4 cups (about 17 ounces) all-purpose flour, plus more as needed
2 teaspoons kosher salt
1/2 teaspoon active dry yeast
1 1/2 cups water, at room temperature
Olive oil, for greasing bowl
Desired toppings, such as tomato sauce, sliced or shredded mozzarella, and torn fresh basil leaves

Instructions

Whisk together flour, salt, and yeast in a large bowl. Slowly add water, and stir with a rubber spatula until completely incorporated. Work any remaining flour into dough by hand; dough will be wet and sticky but somewhat firm. Transfer to a large bowl well-greased with olive oil, and cover with plastic wrap or a clean kitchen towel. Let stand at room temperature until doubled in size, about 18 hours.
Turn dough out onto a well-floured surface, and divide into 4 equal portions. Working with 1 dough portion at a time, gently pull outer surfaces up and toward center, shaping into a ball and pinching edges together as you would do to make a purse or dumpling. Place dough ball, seam side down, on floured surface. Repeat with remaining dough. Cover with a clean dishtowel, and let stand 1 hour.
Place a pizza stone or inverted rimmed baking sheet on center rack of oven, and preheat oven to 500ºF. Place 1 dough ball on a large sheet of parchment paper, stretch into a 10-inch circle, and quickly add desired toppings. Slide parchment paper and pizza onto hot pizza stone or inverted rimmed baking sheet, and bake until crust is golden, about 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Fruit Pizza

Ingredients

Base
1 cup plain flour
125 grams butter
1 Tablespoon caster / coconut sugar
Filling
375 grams philly cheese or 1/2 philly/cream
1/2 cup caster /coconut sugar.
1 Teaspoon vanilla essence
Juice of small lemon (optional)
Topping
Various fresh or tinned fruit
Strawberries
Blueberries
Kiwi fruit
Passion fruit

Instructions

Heat oven to 180 c
Blitz flour butter and sugar until forms a ball.
Press pastry onto greased piazza tray (with butter) with you fingers.
Prick all over with fork
Bake in oven for 10 to 12 minutes (until lightly coloured)
Cool
Whip philly cheese with sugar, vanilla and lemon juice until smooth and fluffy.
Spread philly onto cooled vase and decorate with fresh or tinned fruit.
Glaze if you wantRefrigerate until ready to eat.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Dessert Pizza

Ingredients

1/2 c Cream; (or sour cream)
4 ts Quick cooking oats; (20 g.)
25 g Brown sugar; finely powdered
1/4 c Butter; softened (50 g.)
Chocolate sauce as required
100 g Sugar
1/2 c Flour; (65 g.)
Pineapple; walnuts and
4 ts Coarsely chopped walnuts;
; for garnishing
1/2 Lemon juice of
1/2 ts Vanilla essence; (2 ml.)
1/2 l Whole Milk

Instructions

BOIL the milk in a heavy bottomed pan. Continue to stir till reduced to 200 ml. Add 100 g. sugar and stir till dissolved. Keep aside to cool. Preheat the oven to 375o C. Mix the condensed milk, cream, vanilla essence and the lemon juice. Mix well. Chill in the refrigerator. In a large bowl beat the sugar and the butter at high speed. Mix in the flour, oats and the walnuts. Mix at low speed. Grease a pizza pan or a baking sheet lightly. Spread the mixture over it. Prick with a fork. Bake for 12 to 14 minutes or until golden brown. Cool thoroughly. When completely cool or at serving time, spread the milk mixture on the cookie pizza leaving about 2.5 cm. along the edge of the cookie uncovered. Garnish with walnuts, bananas and pineapple. Drizzle with chocolate sauce. Refrigerate the leftovers, if any.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough Recipe

Ingredients

1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Instructions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator. OR
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
Bake in 450 degree oven for 18-20 minutes after topping with your favorite pizza toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Bombs Recipe by Tasty

Ingredients

3 tablespoons butter, for greasing the pan
16 ½ oz can of biscuit dough, 1 can
marinara sauce
sliced pepperoni
8 oz ball of mozzarella cheese, cut into cubes
butter, melted
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 tablespoon italian seasoning
shredded parmesan cheese, for topping

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
Cut each biscuit in half. Press each half into a circle with your thumb.
Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
Brush the butter mixture onto each pizza bomb and top with Parmesan.
Bake for 15-20 minutes, until the bombs have nicely browned.
Once they are cool enough to handle, serve with marinara sauce alongside.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

6 cups Flour
3 cups Water
2 tablespoons sugar
2 tablespoons salt
1/2 cup oil
2 tablespoons Yeast active dry yeast

Instructions

In a mixer with a hook. I use Kitchen Aid, but have also used the bread machine with this recepie and it works fine. I just let it rise half way before I divide it into 3 portions.
Mix water with yeast, sugar, salt and oil.
Then mix in the Flour in and turn the mixer to low speed until the dough comes together. This is to prevent flour flying all over the place.
Once the flour has come together bring the speed up to medium for about 20 mins.
Let it sit for 15 mins and turn it back on to medium speed for 15 more mins.
Let rise for 25 mins and then divide into three pieces, if you want large pizzas. however if you prefer smaller or thinner you may divide into more pieces.
Make the dough balls and let sit for about 35-40 mins depending on were you live. I put the dough balls in an oven (turned off) on medium level panel. At the bottom of the oven I place a bowl with boiling water and close the door for about 30 mins. This speeds up the process considerably.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package Dry yeast approx. 2 tsp.
3 tablespoon Butter softened
1 1/2 teaspoon Salt
1 cup Water warm
1 tablespoon Sugar
2 1/2 cups Flour

Instructions

To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.
Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 1/4 inch thickness to fit pizza pan (or thinner if you want a thin crust) . Leave to rise again while you prepare the filling.
Makes enough for 2 pizzas.
We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400° until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.
After adding your toppings cook at 400 - 450 deg. F for 15 - 20 minutes. Times will vary depending on your toppings so keep an eye on it the first few times. I put cheese on last and when it starts to bubble and brown nicely it's ready to eat.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Bread

Ingredients

2 teaspoons yeast
1 1/2 cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 1/2 tablespoons sugar
2 1/2 cups favorite toppings diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roa
1/2 cup Parmesan
2 cups shredded mozzarella
1 tablespoon olive oil
1 jar marinara sauce for dipping

Instructions

Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17". Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown. About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Pizza Recipe

Ingredients

4 slices white bread
100 gm mozzarella cheese
1/2 cups boiled corn
4 tablespoon tomato ketchup
1 finely chopped onion
1 finely chopped capsicum (green pepper)
1 finely chopped tomato
1/2 teaspoon powdered black pepper
salt as required

Instructions

To prepare this bread pizza recipe, spread tomato ketchup on each slice of bread evenly.
Next, place the chopped onion, tomato, capsicum, boiled corns, salt and black pepper powder. You can adjust the seasonings as per your taste.
Finally, sprinkle the grated mozzarella cheese on top of all the veggies.
Bake the pizza on grill mode at 180 degree Celsius for about 5 minutes. After 5 minutes, take it out and serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Crust

Ingredients

1 tsp salt
1 tsp sugar
2.5 tsp Yeast
1 cup water warm water
5 cups flour
3 tbsp Olive Oil

Instructions

Mix salt, sugar, yeast, water, oil and 1 cup of flour in the mixer. Once fully mixed, slowly add more flour 1/2 cup at a time until it comes together in a ball using a dough hook. Keep the mixer going for 10 minutes to kneed the dough. Let rise for 1 hour. Roll into a flat circle and top with favorite toppings. Bake on pizza stone @ 425 degrees for 10-12 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

1 Cup Beer
2 Tbs Butter
1 Tsp Salt
2 Tbs Sugar
2 1/2 Cups Flour
2 1/4 Tsp Yeast

Instructions

Put in bread machine dough cycle

Thu, 16 Jul 2026 00:00:00 GMT

Italian Pizza Dough

Ingredients

3 teaspoons Dry Yeast
1 1/2 cups Warm Water
4 cups Plain White Flour
1 1/2 teaspoons Salt
2 tablespoons Olive Oil Virgin, Extra Virgin (no matter)
2 tablespoons Honey can use sugar

Instructions

Preparing Yeast:
Pour warm water into a bowl large enough to accommodate water, honey (sugar), and yeast, as yeast will ferment and grow.
Add the honey (sugar) and yeast.
Stir until dissolved.
Let sit for approximately 10 minutes to mature (should be a nice silky smooth appearance).
Add salt and olive oil and stir until dissolved.
Making Dough:
Place 1 cup of flour in a large mixing bowl and whisk in the prepared yeast until flour is dissolved.
Add a second cup of flour and whisk in.
Add a third cup of flour and combine. At this stage the dough should be fairly think.
Add the last cup of flour and continue mixing.
Once all ingredients are combine and you have a firm dough, remove from mixer and continue to knead for a further 5-8 minutes on bench top, dusting from time to time as needed. You will know when the dough is ready when it no longer sticks to your hands.
At this point the dough should be silky smooth and slightly larger than a grapefruit.
Resting Dough:
Dust a large mixing bowl with flour and place in dough and seal with plastic wrap, and allow to rest for 1 to 1 1/2 hours, depending on environment heat.
Dough will be ready when it is twice its original size.
Remove dough and cut in half.
Take one of the halves and knead for a further 5 minutes.
Once finished fold the dough into itself from underneath and place in a bowl, cover with plastic wrap and let rest (proof) for a further 1 to 1 1/2 hours.
Repeat for second portion.
On completion punch down dough and remove onto a lightly floured bench top.
There is no need to knead the dough any further, but you can lightly massage into a ball prior to stretching out into pizza pan.
Cooking Dough:
Lightly oil pizza pan and stretch out dough to suit pan.
At this point you can allow the dough to rest a little or you can go straight to adding your toppings.
AN IMPORTANT POINT HERE IS TO OIL THE SURFACE OF YOUR DOUGH PRIOR TO ADDING YOUR SAUCE, AS THIS WILL ENSURE THE SAUCE DOES NOT ABSORB INTO THE DOUGH.
Pre-heat oven to 220(C) or 425(F) and cook for about 15-20 minutes, or until you have the desired result.

Thu, 16 Jul 2026 00:00:00 GMT

Sausage And Bell Pepper Pizza With Basil And Mozzarella Recipe

Ingredients

Pizza Dough
1 3/4 cups water
2 1/4 teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
vegetable oil (or cooking spray) for oiling bowl
semolina for dusting peel
Sauce
2 large cloves garlic , minced
2 tablespoons olive oil
petite diced tomato or tomatoes packed in puree
Toppings
1/4 pound bulk pork sausage , broken into bite size pieces
1 1/2 teaspoons olive oil
1 red bell pepper , or yellow bell pepper, halved, cored, seeded, and cut into thin strips
1/4 cup shredded fresh basil leaf
4 ounces shredded mozzarella cheese (1 cup)

Instructions

Note: If bulk sausage is not available, just buy cased sausage, remove the casing, and break meat into bite-size chunks. This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they’re not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour. Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza.
1. For Pizza: Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus 1 1/4 cup tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
3. For Sauce: Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes. Simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. Season to taste with salt and pepper.
4. For Pizza: Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape by flattening the dough into a disk using the palm of your hand. Start at the center and working outward, use your fingertips to press the disk to about 1/4-inch thick. Use one hand to hold the dough in place, use your other hand to stretch the dough outward. For a medium-thick pizza crust, repeat the stretching by turning the dough a quarterturn after each pull, until the correct diameter. For a thinner pizza, let the dough relax for 5 minutes, then continue stretching it until it has reached the correct diameter. Carefully lift the dough and transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
5. Put sausage and 1/4 cup water in medium-large skillet. Cook over medium-high heat until water evaporates and sausage cooks through and browns, about 7 minutes. Remove sausage with slotted spoon. Add enough oil so that amount in skillet equals about 1 tablespoon. Add peppers and sauté until softened slightly, about 5 minutes. Season to taste with salt and pepper. Remove and set aside.
6. Top pizza dough with a portion of sauce. Scatter a portion of basil, sausage pieces, and peppers over sauce. Immediately slide dough onto heated quarry tiles or pizza stone. Follow cooking time on guide (see below), adding a portion of cheese at appropriate time.
7. Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
THIN CRUST
14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes
12-inch pizzas (Master Recipe makes 4) - 5 minutes
8-inch pizzas (Master Recipe makes 8)- 3 minutes.
MEDIUM-THICK CRUST
12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes
8-inch pizzas (Master Recipe makes 4) - 5 minutes
6-inch pizzas (Master Recipe makes 8) - 4 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Now or Later Pizza Crust

Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (206g) King Arthur Semolina Flour*
1 tablespoon (6g) King Arthur Pizza Dough Flavor optional
1 teaspoon instant yeast
1 1/4 teaspoons (8g) table salt
2 tablespoons (25g) olive oil
1 cup + 2 tablespoons to 1 1/4 cups (255g to 283g) water lukewarm
tomato sauce cooked meats vegetables and cheeses of your choice; see tips below

Instructions

For the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft. You can also make the dough in a bread machine set on the dough cycle. If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier., Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl., Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13")., Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. Once you've gotten the dough into its general shape, place it onto a piece of parchment to finish shaping. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round. , Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking., To bake: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven., Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven., To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly., To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks., When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 ¼ cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26 ⅛ ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray

Instructions

Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
Weigh or lightly spoon 9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Amazing Pizza Rolls Recipe

Ingredients

1 pound ground beef, browned
1 pound breakfast sausage, browned
2 cups mozzarella cheese, shredded
2 cups Parmesan cheese, shredded
1 cup Provolone, shredded
1 green bell pepper, chopped
1 red bell pepper chopped
1 onion chopped
2 cloves garlic, minced
1 package sliced salami, chopped
1/2 cup chopped celery
1/2 cup chopped basil
2 jars pizza sauce
Spring roll wrappers or egg roll wrappers
Cup of flour mixed with dash garlic powder, dash pepper, dash salt
Oil
Egg wash( 1 egg and a little water)

Instructions

In a skillet, cook onions, bell pepper and garlic in a tsp oil until tender
In large bowl, mix meats, cheeses, basil, onion mixture, parsley, Pizza sauce,
Mix well
Place about 1/4 cup of mixture in spring roll wrapper
Roll up by folding bottom corner over mixture, then fold in sides, roll up brush end of wrapper with a little egg wash to hold together.
Dredge in seasoned flour
Deep fry in hot oil (350 degrees) until lightly browned, about 1 to 2 minutes, drain and slice if desired serve with a little pizza sauce on side

Thu, 16 Jul 2026 00:00:00 GMT

Perfect Personal Pan Pizza from Your Bread Machine!

Ingredients

2 cups warm water
2 teaspoons active dry yeast
2 tablespoons sugar
4 tablespoons olive oil
1 teaspoon kosher salt
3 cups unbleached all-purpose flour
1 cup whole wheat flour
3 tablespoons vital wheat gluten
1 teaspoon garlic powder
1/4 cup grated romano cheese (or parmesan, any hard cheese will do)
olive oil, a lot of it

Instructions

Put the ingredients in the bread machine according to manufacturer's directions and do a dough cycle.
When the dough cycle is nearing the end, preheat the oven to 425F and get your pie pan ready-- an 8" one to be exact.
Liberally coat the bottom with olive oil-- not a little bit like you're greasing it to extract a cake, I mean there has to be a LOT of oil in there, so that the whole bottom is coated with oil, a millimeter or two deep. Brush the sides of the pan with a little olive oil too for easy extraction.
When the dough is ready, it WILL be pretty runny-- it should be. Pour a decent glob (about 1/3 of the mixture) into the heavily-oiled pie pan and use the small end of a pizza roller or your hands, coated in flour, to roll the dough out into the oiled pan a little bit.
Bake for 10 minutes, prior to putting sauce, cheese, toppings, etc. on it. IMO, these little ones are best as plain cheese pizzas because they're pretty small plus toppings would draw attention away from that bready goodness.
After you've topped it to your liking, since these are little pizzas, bake for 7 minutes at the same temperature then 3 minutes under the broiler, and let cool for a few minutes before extracting or else pieces will stick to the bottom of the pan.
Making these as crusts to have for the future? Just follow Steps 1-4 but instead of pre-baking, just bake for 15 minutes then freeze for later use (though I doubt they'll last long!).

Thu, 16 Jul 2026 00:00:00 GMT

Pizza

Ingredients

2 1 ⁄2-3 cups flour
2 tablespoons sugar
2 1 ⁄4 teaspoons fast rising yeast (or fast rise 1 envelope)
1 ⁄2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons oil

Instructions

In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

2 cups White flour (app)
1 3/4 cups Whole wheat flour
1/4 cup White flour
1 teaspoon Salt
1 1/2 cups Water
2 tablespoons Salad oil
1 teaspoon Sugar
1/2 cup Lukewarm water
1 Package yeast

Instructions

Set yeast in 1 ts sugar and 1/2 c lukewarm water for 10 min. Heat 1 1/2 c of water and 2 tbsp salad oil until warm; stir in yeast. Mix whole wheat flour, first amount of white flour, and salt in bowl. Stir in yeast mixture. Knead for 5 minutes with the extra white flour. Place in greased bowl and let rise for 45 minutes (covered). Divide in two and roll out. Add toppings and bake at 450 F for 20 min.

Thu, 16 Jul 2026 00:00:00 GMT

A Basic Pizza Recipe

Ingredients

For the Dough:
3 cups all Purpose Flour
2.5 tea spoons of instant rise yeast
1 cup warm water
1 teaspoon salt
2 teaspoon sugar
3 tablespoons vegetable oil
For the toppings:
1/2 cup of your preferred tomato sauce, recipe to follow later
1 cup of Mozzarella cheese (Add more if you'd prefer a extra cheesy pizza)
1 tablespoon Parmesan
1 handful pepperoni, sausage, olives anything you'd like.
Herb spread ((Optional, but it makes the crust tastier and you can sub anything for what you'd personally prefer. This is just what I like.))
1/4 stick of butter, melted
1 pinch ranch seasoning
1 pinch garlic salt
1 clove, finely diced garlic
1 pinch salt
1 pinch pepper
1 tinier pinch red pepper
1 pinch oregano
1 pinch thyme

Instructions

Begin with preheating your oven to 400 degrees F.
Place the flour into a extra large bowl, before adding the sugar and yeast to one side of the bowl, the salt on the other, before adding the oil and water. Blend with a fork. Dough will be shaggy and will resemble floury lumps, this is fine. Don't add any more water or oil. You can always add more later, but you can't take any away.
Flour, or oil your hands, lightly, before getting in there. Begin to knead into a ball. The dough will still feel floury, but keep with it. Keep kneading until the dough becomes pillow-y and elastic.
Be warned that you can over knead, and the more that you knead the more gluten forms in the dough. The more gluten, the chewier the crust will be.
Once the dough reaches a pillow-y, elastic stage, place into an oiled bowl and place it into a warm spot. Leave the dough alone for fifteen minutes, but for no longer than twenty.
During this time, prep your pizza pan, or sheet pan, very lightly with oil or with your preferred spray. Once the dough is done with it's nap, take it out and punch it down. Roll the dough out, to only slightly smaller than the size of the pan, or to the size of your flatbread.
Place the dough into the pan, and if a pizza pan, begin to gently ease the dough into the shape of the pan. The dough should stretch, not rip. If ripping, allow extra time to rise.
Be sure to build up a crust either way, so your toppings won't bubble over while they cook. The area where your toppings will sit will be thinner, and the entire piece should be in one. Don't rip dough apart to place it somewhere else, as it won't come back the same, or look as nice.
Once the dough is crusted and shaped, given ten minutes to rest, it's time for the herbs.
Take and mix everything together for your herb mixture, before taking a brush or the back of a spoon, and liberally coating the entire pizza crust and bottom. Once everything is coated, give the dough ten minutes to rest after begin on your toppings.
You can use anything as a sauce, not only tomato. I personally prefer a white sauce, based on cream and white cheeses, but most people prefer tomato. Begin with the sauce, then blend the mozzarella and the parmesan together before adding them.
After the cheese, add whatever toppings you'd like. Veggies, meats, fruits like sliced tomatoes and pineapples, ect.
Once the pizza is topped, place into the preheated oven for fifteen minutes, before checking back periodically. Wash your dishes as it cooks. Once the crust is a golden brown and the cheese melted, pull from the oven and allow to stand five minutes before slicing into pieces.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza bread

Ingredients

11 ounces Warm water
2 teaspoons Yeast active dry yeast
3 tablespoons Olive oil
4 cups All purpose flour
3/4 teaspoon Salt
8 ounces Mozzarella
8 tablespoons Melted Butter
I tablespoon Fresh oregano
1 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Red pepper flakes
2 tablespoons Parmesan cheese

Instructions

Dissolve yeast in warm water and allow to bubble. Combine flour and salt. Add oil and yeast mixture to flour. Knead into dough. Let rise for 1 1/2 hours.
Combine melted butter with spices and set aside. Shape dough into 2 inch balls and fill each ball with mozzarella cheese. Coat balls with butter mixture. Place balls into bundt pan, putting them on top of each other. Sprinkle Parmesan cheese on top and bake at 350 degrees for one hour.

Thu, 16 Jul 2026 00:00:00 GMT

Perfect Pizza Dough

Ingredients

250.0 grams Strong White Bread Flour
250.0 grams Plain White Flour
5.0 grams Dried Yeast
10.0 grams Salt
325.0 mililiters Water (warm)
14.8 mililiters Olive oil
1.0 handful Coarse Flour (rye, semolina or polenta), for dusting

Instructions

In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.
Preheat the oven (and pizza stone or substitute) as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone. Bake until any cheese is bubbling and the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.

Thu, 16 Jul 2026 00:00:00 GMT

Sample Pizza # 2

Ingredients

1 Round Pizza base (26 cm)
1/3 cup BBQ sauce
2 teaspoons Mixed dried herbs
1 cup Tasty cheese grated
1/4 Onion diced
1/4 Carrot grated
1/4 Zucchini grated
1 rasher Bacon sliced or diced
1/4 Chicken breast sliced horizontally
1/4 cup Pineapple pieces (tinned)
1/2 Tomato deseeded, diced
3 Mushrooms sliced
1/2 cup Baby spinach
1 teaspoon Oil

Instructions

Method:
1. Preheat oven to 180C. Line tray with baking paper.
2. Prepare ingredients.
3. Heat Cafe grill. Cook chicken breast for 5 minutes or until cooked through. Shred chicken. Cook bacon.
4. Heat fry pan and add oil. Add onion, carrot and zucchini and cook for 2 minutes.
5. Spread BBQ sauce almost to the edges of the pizza base. Sprinkle on the mixed dried herbs.
6. Top base with vegetables and meats. Sprinkle with cheese.
7. Place in oven and bake for 12-15 minutes, or until crispy and golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Cooking Live Pizza Dough

Ingredients

2 tb olive oil
1 1/4 ounce pa (2 1/2
2 1/4 cups unbleached
1/2 ts Salt
1/2 ts Sugar

Instructions

In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, oil, 2 cups flour, and salt and blend mixture until it forms a dough. Knead the dough on a floure d surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic. Alternatively, the dough may be made in a food processor. Proof the yeast as described above and in a food processor combine it with the remaining ingredients. Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is t oo dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds. Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to be form ed into pizzas. Yield: Makes enough dough for one 14-inch pizza or four 7-inch pizzas Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" on May 6, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Veggie Pizza with Cauliflower Crust

Ingredients

1 cauliflower head, roughly chopped (about 3 pounds)
Cooking spray
2 teaspoons olive oil, divided
½ cup presliced cremini mushrooms
½ cup sliced red bell pepper
½ cup thinly sliced fresh basil, divided
¼ teaspoon freshly ground black pepper, divided
⅛ teaspoon kosher salt
3 garlic cloves, minced
2 ½ ounces shredded part-skim mozzarella cheese (about 2/3 cup), divided
2 large egg whites
½ ounces grated Parmesan cheese
½ cup thinly sliced seeded tomatoes
⅔ cup fresh baby spinach

Instructions

Preheat oven to 375°.
Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.
Increase oven temp to 450°.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.
Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, 1/4 cup basil, 1/8 teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough Recipe: Easy Pizza Dough Recipe to Make Pizza at Home

Ingredients

4 cup all purpose flour
2 teaspoon salt
1 1/2 cup boiling water
1 tablespoon dry yeast
2 tablespoon virgin olive oil
1 teaspoon sugar

Instructions

To prepare the perfect pizza dough, you need to make sure you use the right amount of flour and yeast in it. If you are also craving for a perfect pizza at home, here’s a way to make it at home. Take a small bowl and mix yeast with warm water and some sugar, and keep aside for 10 minutes to let the yeast rise. Now, take a large bowl for kneading dough and add flour in it, with salt and yeast mixture, and olive oil. Mix well all the ingredients.
Now, add warm water at a time and knead a pliable dough. Make sure that the dough is neither too dry or too sticky. Put some dry flour on a surface and knead the dough again till it is smooth and make a firm ball. Keep this kneaded dough aside for an hour or two, and let it rise till its double the size. You can cover the dough with a sling film. Make sure that the dough is kept in a warm place.
Once the dough has risen, use a little oil and knead the dough once again. Now, let the dough rest for another 10-15 minutes, and your fresh pizza dough is ready.

Thu, 16 Jul 2026 00:00:00 GMT

2-Ingredient Dough Pizza Recipe by Tasty

Ingredients

1 ¾ cups self-rising flour, plus more for dusting
1 cup greek yogurt
½ cup pizza sauce
1 cup shredded mozzarella cheese, part-skim
pepperoni slice, for topping

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
Carefully transfer the dough to a lightly floured baking sheet.
Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
Slice and serve.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

600 g Strong Flour
100 g Semolina
350 mililiters Water
50 ml Olive Oil
7 1/2 gram Yeast
10 g Salt

Instructions

Whisk water, oil and yeast together.
Sift flour, semolina and salt together in a mixing bowl.
With mixer on low and dough hook attached, add the wet ingredients all at once and then raise speed to high.
Mix until you have a silky smooth dough; about 10 minutes.
Leave to prove for as long as you can ? overnight is ideal.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

1 Tbsp Raw Honey
1 Cup less 1.5 tbsp Lukewarm Water (105° F to 110° F)
1 Pkg active dry yeast
11/2 Cups Whole Wheat Flour divided
4 tsp Vital Wheat Gluten
1 tsp Sea Salt
3 tbsp Olive Oil divided

Instructions

INSTRUCTIONS:
1. In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
2. While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
3. Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
4. Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
5. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
TO USE FROM REFRIGERATOR:
Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust.
TO USE FROM FROZEN:
Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #01

Ingredients

1 pk Yeast
2 tb Warm water
1/2 ts Salt
1 c Hot water
2 tb Vegetable oil
3 c Flour sifted
1/2 ts Sugar

Instructions

Soften yeast in warm water. Add hot water to oil, salt and sugar; cool to lukewarm and add to yeast mixture. Add most of flour and beat until smooth. Add remaining flour and knead about 2 minutes. Set in greased bowl, covered, in a warm place to double in bulk, about 45 minutes. Punch dough down, divide into 2 equal parts. Makes two 12-inch pizza crusts. MRS CHARLES LOESCHNER (BETTY SUE MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust

Ingredients

2 1/4 teaspoons Yeast
1/2 teaspoon Brown sugar
1 1/2 cups Water warmed to 110F
1 teaspoon Salt
3 1/3 cups Flour
2 tablespoons Oil

Instructions

Dissolve yeast, brown sugar, and water. Set aside in a warm, draft free place for 10 minutes until proofed.
In a large bowl, combine salt and flour. Add in yeast mixture and oil and mix with hands until combine.
Remove from bowl and knead on a floured surface until dough is no longer sticky. Oil your bowl, add the dough and flip it so the oil is on the top. Cover and store in a draft free place until doubled in size (1 hour).
Punch down and let sit for 5 minutes. Roll on a floured surface until approximately the size of your pizza pan. Transfer to your pan and stretch and press until it fits. Add your toppings.
Bake at 425F for 15-20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza With Mushrooms, Mozzarella, and Truffle Recipe

Ingredients

1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed
6 tablespoons extra-virgin olive oil, divided
1 medium shallot, minced (about 2 tablespoons)
2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
6 cloves garlic, thinly sliced
1 pound fresh mozzarella, torn into rough chunks and drained
Truffle oil (optional), for drizzling

Instructions

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.
Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.
Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 to 550°F or 260 to 290°C) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
Drizzle with truffle oil (if using) and serve immediately.
Repeat steps 6 through 9 with remaining pizzas.

Thu, 16 Jul 2026 00:00:00 GMT

Dough for Thick Crust or Pan Pizza

Ingredients

4 c Flour
2 ts Salt
Cornmeal
2 ts Yeast
1 1/2 c Warm water
1/2 c olive oil
1 ts Parmesan Grated Fine

Instructions

NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the thickness of the crust and the fact that a Pan Pizza is baked in a Pizza Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a pan but on stone or a tile in the oven (and then put in a pan to serve). Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the sto tile in the oven to heat). Dissolve the yeast in the warm (105 degrees-115 degrees) water. Wait until the mixture foams (about 5 minutes). Combine the flour and yeast in a bowl. Add the yeast mixture. Add the olive oil. Add the parmesan. Mix thoroughly. Turn the dough out onto a well floured board. Knead until smooth (about 10 minutes). Place the dough in a greased bowl and let rise until doubled (about 1 hour). Punch the dough down and roll out on a well floured board. Roll to 3/4" thickness for Thick Crust Pizza or 2" thickness for a Pan Pizza. Brush the dough generously with olive oil. THICK CRUST: Lightly oil a (14") pizza pan. Sprinkle some cornmeal onto the pan. Form the dough into a pie using the pan. Place the sauce(s) and topping(s) on the dough, leaving the outer 1/2" bare. Remove the pie from the pizza pan. Use a paddle to place the dough on the stone. PAN PIZZA: Lightly oil the pizza pan. Sprinkle some cornmeal in the bottom of the pan. Press the dough into place in the pan, pressing it down into the bottom and up the sides of the pan. Add the sauce(s), seasoning(s) and topping(s), leaving the outermost 1/2" bare Place in the preheated oven. BOTH: Bake until the cheese is bubbly and the crust is golden. Use a paddle to remove the Thick Crust Pizza from the oven and place it on a serving pan. Use hot pads to remove the Pan Pizza from the oven. Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough (Womans Day)

Ingredients

1 ts Sugar
1 pk Dry yeast
2 LARGE EGGS
2 ts Salt
1 1/4 c Warm water
5 c Flour
1 olive oil

Instructions

1. MIX SUGAR, YEAST AND WARM WATER IN A BOWL. LET STAND FOR 10 MINUTES. 2. PUT FLOUR, EGGS AND SALT IN A FOOD PROCESSOR BOWL. START PROCESSING AND POUR IN YEAST MIXTURE. PROCESS UNTIL DOUGH LEAVES THE SIDES OF THE BOWL, THEN FOR 45 SECONDS MORE. THIS TAKES THE PLACE OF KNEADING. 3. BY HAND OR WITH AN ELECTRIC MIXER: PUT YEAST MIXTURE AND EGGS IN A LARGE BOWL. ADD FLOUR AND SALT AND STIR UNTIL DOUGH PULLS FROM SIDES OF BOWL. TURN DOUGH OUT ONTO FLOURED SURFACE AND KNEAD 5 MINUTES OR UNTIL SMOOTH AND ELASTIC. 4. PUT DOUGH IN OILED BOWL AND COVER. LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE. 5. PUNCH DOWN DOUGH AND DIVIDE INTO 4 PIECES (IF MAKING THIN CRUSTS) OR 2 PIECES (IF MAKING THICK CRUSTS). 6. PRESS DOUGH INTO A 12" ROUND. LAY ON A PIZZA PAN OR A COOKIE SHEET THAT HAS BEEN OILED WITH 1 TEASPOON OLIVE OIL. ADD DESIRED TOPPINGS AND BAKE ON LOWEST RACK IN THE OVEN AT 500 DEG F FOR 10 TO 12 MINUTES OR UNTIL CHEESE IS COMPLETELY MELTED. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Feb 7, 1998

Thu, 16 Jul 2026 00:00:00 GMT

USDA Pizza Crust - Recipe B140

Ingredients

3 3/4 teaspoons Yeast active dry yeast
3 1/3 cups Whole-wheat flour
3 cups Unbleached flour Enriched Bread Flour
3 1/2 teaspoons Sugar
3/4 teaspoon Salt
2 1/8 cups Water 110 degrees
1/8 cup Canola Oil
1/4 cup Cornmeal White, whole grain

Instructions

1. For best results, all ingredients and utensils should be at room temperature.
2. Place yeast, flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 30 seconds. Leave dry ingredients in mixer.
3. Add warm water (110 °F) and oil to dry ingredients. Mix for 6 minutes on low speed.
4. Begin shaping dough. For 25 servings, shape about 2 lb 1 oz dough into a ball. For 50 servings, shape dough into 2 balls, about 2 lb 1 oz each. Let rest for 20 minutes.
5. Place 1 dough ball in the center of a sheet pan (18" x 26" x 1") heavily coated with pan release spray and sprinkled with 1/4 cup (about 1 1/4 oz) cornmeal. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
6. Roll or spread dough 1/8" thick to rim of pan. Keep edges thicker than center.
7. Top dough with desired topping.
8. (Optional) Refer to D-30A Vegetable Pizza or D-31 Pizza with Ground Turkey Topping.
Cooking Process #2: Same Day Service
Serving
NSLP/SBP Crediting Information: 1 piece provides 2 oz equivalent grains.
Full sheet pan cut 5 x 5 servings.

Thu, 16 Jul 2026 00:00:00 GMT

Crisp Pizza Dough

Ingredients

1 c Lukewarm water
1 tb olive oil
1/2 ts Granulated sugar
3 1/4 c All-purpose flour
1 pk Active dry yeast
1 ts Salt

Instructions

Dissolve yeast and sugar in lukewarm water; set aside. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is sticky. Place in an oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Makes one 16 inch crust. Assorted recipes from the Detroit News, entered by Diane Pahl

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Pizza Dough

Ingredients

1 cup Warm water
2 tbsp Vegetable oil or olive oil
3/4 tsp Salt
3 cups Bread flour
2 tsp Bread machine yeast
1 tbsp Cornmeal for dusting

Instructions

Follow the manufacturers directions for the dough cycle on your bread machine.
Whatever you decide to make- bake at 425 degrees for 20-25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/2 pkg yeast
2/3 Cups warm water
2 teaspoons sugar
2 tablespoons oil
2/3 teaspoons salt
2 Cups flour

Instructions

Preheat oven to 450 degrees. Mix ingredients all together. Bake for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza with homemade sauce

Ingredients

300g strong white bread flour , plus extra for dusting
1 tsp instant yeast
1 tbsp olive oil
1 tbsp olive oil , plus a drizzle
2 garlic cloves , crushed
200ml passata
8 mozzarella pearls , halved
small bunch fresh basil

Instructions

Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it’s not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don’t let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25cm across (teardrop shapes fit baking sheets more easily than rounds).
Heat oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.

Thu, 16 Jul 2026 00:00:00 GMT

Super-Fast Thin-Crust Pizza

Ingredients

2/3 cup (152g) water lukewarm
1 1/2 teaspoons instant yeast or active dry yeast
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt*
1 teaspoon baking powder
3 tablespoons (35g) olive oil

Instructions

Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one., In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves., Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour., Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot., Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin., Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings., Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve., If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza

Ingredients

8 fluid oz Water
2 tablespoons olive oil
1 pound Strong White Bread Flour
1 1/2 tablespoons Dried Milk Powder
1 1/2 teaspoons Salt
2 teaspoons Caster sugar
1 1/2 teaspoons Dried Yeast
2 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Garlic powder
4 tablespoons Tomato puree
4 tablespoons Sun-dried tomatoes puree
4 tablespoons Garlic puree
Various Pizza Toppings
400 gram Mozzarella Thinly sliced

Instructions

This recipe is for 2 large pizzas.
Add the dough ingredients to the breadmaker in the order they appear in the ingredients list (Water through to Garlic Powder). Select "Dough: Normal/Basic" setting on the breadmaker.
At the end of the cycle, place dough on a floured work surface. Cut the dough into 2 pieces, cover each with oiled cling film (saran wrap) and rest the dough for 15 minutes in a refridgerator. Remove cling film, knock back the dough and roll out into circles, size dependant upon your desired thickness. Place on oiled baking tray and prick the surface all over with a fork.
Mix the purees together and with the back of a spoon coat each pizza base with half of the puree mixture. Add your favourite toppings, cover with the mozzarella (I often use a pinch or oregano and basil over the cheese) and bake in a pre-heated oven for 20-25 minutes at 200C/400F

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust

Ingredients

1 Pkg Yeast
1 Tab Sugar
1/2 Cup Water warm
1 1/2 Cup Milk lukewarm
2 Tab Oil
1 Tea Salt
5-6 Cups Flour

Instructions

Mix yeast, sugar and water. Let rise 10 min. Then add milk, oil, salt and flour. Dough should be fairly hard. Knead 5 mins - grease,oil. Let rise 1 hr. Divide and spread out. Let rise 10 mins.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust/Fruit Pizza

Ingredients

nonstick cooking spray
1 prepared thin-crust pizza crust
8 ounces light cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 banana, peeled and sliced
4 cups fresh fruit (grapes, mango, pineapple, strawberries)
1/4 cup raisins
1/4 cup pecans or 1/4 cup pistachios, chopped

Instructions

Preheat oven to 350*F.
Spray 12 inch pizza pan with cooking spray.
Place crust on pan and bake for 8-10 minutes.
In a bowl, blend cream cheese, sugar, and vanilla. Spread mixture over crust.
Arrange bananaslices in a layer over cream cheese mixture.
Arrange remaining fruit slices in circles over bananas, varying colors and shapes.
Sprinkle with raisins and nuts.
Cut into 10 wedges.

Thu, 16 Jul 2026 00:00:00 GMT

The Real Chicago Deep Dish Pizza Dough

Ingredients

3 cups all-purpose flour
1 1/8 cups warm water (105 - 115 degrees)
1/2 cup corn oil
2 1/4 teaspoons yeast (1 packet)
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt

Instructions

Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes. Dough will be a little sticky. If too sticky to handle, add a little more flour. If too dry, add a little water. Dough should be a little tacky but able to shape into a ball.
Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
Punch down, then cover and let gluten relax for 10-15 minutes.
Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet. If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.).
Bake at 450 degrees for 30 minutes, depending on your oven.
You may want to prebake the crust, if you wish, for about 5-10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Freezable Pizza Crust

Ingredients

3 1/2 cups all purpose flour sifted, (up to 4)
2 package dry yeast
1 1/2 cups water
Olive or vegetable oil
2 1/2 tsp. Salt

Instructions

PIZZA CRUST - THIN AND CRISPY
In large bowl, combine 2 cups of the flour and the yeast. Blend water, 3 tablespoons oil and salt; heat to lukewarm. Add to flour mixture. Beat at medium speed for 3 minutes. Add as much of the remaining flour as needed gradually, until dough begins to leave the side of the bowl and forms a ball.
Turn onto a floured surface and knead until smooth. Place in greased bowl; turn once to grease entire surface.
Cover; let rise until doubled, about 1 hour. Punch down. Let rest 10 minutes. Shape into 2 balls. Roll each to fit 15 inch pizza pan. Place dough in pans and form edges. Prick crust.
Bake at 450 degrees for 15 to 20 minutes. Spread with pizza sauce and desired toppings. Return to oven for 10 minutes or until toppings bubbles and edges of crust brown.
FREEZE THIN AND CRISPY CRUSTS:
Bake as directed for 15 minutes. Remove from oven, cool, wrap and freeze. When ready to bake, remove the crust from freezer, let stand at room temperature for 20 minutes, bake as directed.

Thu, 16 Jul 2026 00:00:00 GMT

Sicilian Pizza Dough (bread machine)

Ingredients

1 1/4 cups warm water 90 degrees
2 tbs Extra-virgin olive oil)
3 cups bread flour
1 tbs sugar
1 tsp salt
2 tbs nonfat dry milk (powder)
4 tsp vital wheat gluten
2 1/4 tsp bread machine active dry yeast

Instructions

Put everything in bread machine bucket according to machine instructions. Put on "dough setting" and start.
When done dump out on floured cutting board. Kneed about 4 times then put in a large oiled bowl. Flip dough around to coat completely with oil. Cover with a warm damp towel. Set in warm place to let rise. Allow 1 hour.
On a floured surface flip dough out of bowl. Cut in half.
If you like thick crust, Shape into pizza rounds and cover with warm damp towel for 30 min.
Put on sauce and your toppings and bake at 425 degrees until cheese is melted or to your liking.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza Dough

Ingredients

1/2 tablespoon Quick-rise active dry yeast
1/4 cup Water 110F
3 cups All purpose flour
1 3/4 teaspoon Salt
3/4 cups Cold water
Extra virgin olive oil

Instructions

Dissolve yeast in water and let sit until proofed.
Combine flour and salt. Combine yeast mixture with cold water. Slowly pour yeast mixture into the flour and stir with your hands. When firm, remove from bowl and knead for 7 minutes.
Coat the bowl with olive oil and return the dough. Flip once. Cover with plastic wrap and let rise in warm place until double (2 hours).
After 2 hours, punch down the dough and knead once more. Cover and let rise for 40 minutes.
After 40 minutes, punch down the dough and separate into 4 balls.
On oiled cookie sheet, form your dough circles/rectangles into 6 inch shapes. Oil the other side of the dough.
Transfer to a hot barbecue grill. When the dough is puffy and the underside is stiff, flip the dough over onto an indirect heat source. Add your toppings quickly. Cover the barbecue until toppings are melted.
*Keep checking to ensure dough is not burning.*

Thu, 16 Jul 2026 00:00:00 GMT

Sourdough Pizza Crust

Ingredients

1 1/4 Cups Water Warm
2 teaspoons Yeast active dry yeast
1 teaspoon Sugar
2 tablespoons Olive oil
1 cup Sourdough Starter Room Temperature
3-3 1/2 cups All purpose flour
1 teaspoon Salt
3 tablespoons Cornmeal

Instructions

Sourdough Pizza Crust
By KennKonn on February 28, 2006
Add Timer
Ingredients
1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons olive oil
1 cup sourdough starter, room temp
3 -3 1/2 cups all-purpose flour
1 teaspoon salt
2 cups mozzarella cheese
1/2 cup parmesan cheese
3 tablespoons cornmeal
Directions
Sprinkle yeast into warm water and sugar.
Stir and let stand until it because foamy.
Mix in Oil, sourdough starter,salt and one half of the flour.
Gradually add enough of the remaining flour to make a dough.
Turn dough onto smooth, lightly floured surface.
Knead until smooth and elastic.
Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
Punch down and shape into two pizza crusts.
Preheat oven to 400 degrees.
Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
Prebake crust for 10 minutes.
Remove from Oven.
Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
Prep time includes rising time.
8-10 servings per pizza crust depending on size of slices.

Thu, 16 Jul 2026 00:00:00 GMT

Papa John's Pizza Dough Recipe

Ingredients

3 cup Bread flour
2 tablespoons Sugar
2 1/4 teaspoons fast rising yeast or one envelope
1/2 teaspoon salt
1 cup warm water
2 tablespoons oil

Instructions

Combine 1 cup flour, sugar, yeast, and salt, blending well. Add oil and water gradually, until well moistened, and then stir until a smooth batter is created. Add additional flour by hand until the dough pulls away from the sides of the bowl.
Turn out onto a floured surface and knead in more flour until a smooth, elastic dough is created. Cover loosely with plastic and allow to rest about fifteen minutes in a warm place.
Preheat convection oven to 375 degrees F.
Press dough into two twelve inch pizza pans and prick with a fork. Allow to rest for ten to fifteen minutes in a warm place.
Brush crusts with oil and prebake for five minutes.
Top as you wish, then bake again until crust is crisp and cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

1 package Active dry yeast
3/4 teaspoon Honey
2 cup White Bread Flour
1 1/2 cup Whole wheat flour
3/4 teaspoon Salt
1 tbs olive oil
1 1/4 cups Water Warm

Instructions

Place the sugar, salt, olive oil, water, 1 cup of flour,and yeast Mix with the paddle attachment, Add remaining flour until the dough comes together in a ball. Attach the hook to the mixer and knead for 15 minutes.
Put the dough in a bowl, add 2 teaspoons of olive oil to the bowl and roll around to coat. Cover with plastic wrap and refrigerate 24 hours.
Divide dough into two equal balls. Shape into balls, cover, and let rest 30 minutes.
Stretch into crust shape. Add toppings and bake at 450 degrees until brown and bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Chunky Greek Pizza

Ingredients

2 cups cake flour or 2 cups pastry flour
1 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 tablespoon sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3-1/2 cup plain yogurt
1/3-1/2 cup olive oil (depends on how dough is turning out.)
4 large chopped tomatoes
1/2 cup chopped basil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese
2 cups mozzarella cheese (grated)
1/2 cup parmesan cheese (grated)

Instructions

Crust-- Sift first eight ingredients together in a bowl.
Combine yogurt and oil together in a seperate bowl.
Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well.
Carefully fold ingredients together until dough forms.
Knead dough into a ball and let stand.
Topping-- Combine first seven ingredients of topping in a bowl.
Roll dough out onto a pizza pan or cookie sheet.
Spread half of mozzarella onto dough.
Spread topping evenly over cheese.
Sprinkle the rest of the mozzarella along with the parmisan over topping.
Bake in oven preheated to 400 for 20 to 30 minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Basic Simple Pizza Crust

Ingredients

2 1/2 cups flour
1/4 ounce yeast
1 teaspoon salt
1 cup hot water
2 tablespoons olive oil
2 tablespoons cornmeal

Instructions

Sift together 1 cup flour, yeast & salt.
Add water & mix well (I like to use a pastry blender but its not necessary.).
Slowly, 1/2 cup at a time, add in the rest of the flour.
Pour oil over dough and knead before shaping into a ball.
Put someplace warm to rise for 15 minutes.
Sprinkle corn meal over warm baking stone or over pizza sheet and roll dough out.
Bake for 12 to 15 minutes.
Top and bake as is your preference.
These are some other variations:.
Add Italian Seasoning to the dough before setting to rise.
Add chunks of cheese or shredded cheese while adding in the water.
Use wheat flour in place or white flour.
Roll pieces of string cheese into the edges to form stuft crust pizza (one of my hubby's faves).

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Mix

Ingredients

2 3/4 cups bread flour
1 package active dry yeast (1 Tbsp.)
2 teaspoons salt

Instructions

In a medium bowl, combine all the ingredients.
Place the mix in an airtight container.
Attach this to the Jar.
Pizza Makes 2 12-inch pizzas 1 package Pizza Dough Mix.
2 tablespoons olive oil.
1 cup warm water.
1 cup tomato sauce.
1/2 cup grated mozzarella cheese.
1/3 cup freshly grated Parmesan.
1 teaspoons crushed oregano.
Place the Pizza Dough Mix in a large bowl& add the oil and water.
Beat with a wooden spoon or dough hook until mixture forms a ball.
Turn out onto a floured board and knead for 5 minutes.
Transfer to a greased bowl and let the dough rise for 90 minutes.
Divide the dough in half and pat into two 12-inch circles.
For thin crust, fill and bake the pizzas now.
For thicker crust, let pizzas rise 30 to 45 minutes.
Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas.
Preheat the oven and bake at 425 degrees F for 20 to 25 minutes.
Let stand 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pizza Crust

Ingredients

1 cup Warm water
1 tablespoon Yeast active dry yeast add to warm water, let sit 5-10 minutes
2 tablespoon Oil put in bowl
1/4 teaspoon Salt
3 cups Flour

Instructions

Mix by hand or in bread machine & knead for a couple of minutes. May add as much as 1 c. more flour. Roll out & put on greased pizza pan. Makes 1 lrge. pizza. Bake 450 15-20 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust

Ingredients

2 teaspoons active dry yeast or instant yeast
7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
2 tablespoons (25g) olive oil
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) table salt

Instructions

If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together —by hand, mixer or bread machine set on the dough cycle — till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface., To make pizza up to 24 hours later, skip to step 5., To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time., To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator., Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
Two 1/2"-thick 14" round pizzas (pictured);
Two 3/4"-thick 12" round pizzas;
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);
One 1 1/2"-thick 9" x 13" rectangular pizza;
One 1"-thick 14" round pizza., Divide the dough in half, for two pizzas; or leave it whole for one pizza., If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes., Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch., Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out., When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible., Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F., Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period., To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough., To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted., Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza

Ingredients

2 1/2 c Unbleached white flour; more
1/2 ts Fresh garlic minced
2 1/4 ts Kosher salt
6 oz Pizza dough (recipe
1 tb Virgin olive oil
8 Basil leaves
1 Env active dry yeast; (2 1/2
1/4 c Fine ground white corn meal
2 tb Pecorino-Romano Cheese;
1/2 c Fontina; shred, loose pack
1 pn Sugar
1/4 c Johnnycake meal <>
1/4 c Virgin olive oil for
3 tb Whole wheat flour
1 c Warm water
6 tb Canned tomatoes in heavy

Instructions

FOR THE PIZZA CRUST: Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed. Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however. Yield: about 24 ounces of dough or enough for four 12-inch pizzas TO ASSEMBLE AND GRILL THE PIZZA: Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals. On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness. When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil. Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired. Yield: 1 as a main course or 2 as an appetizer. NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Dont despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes. When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza. : Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9730 Posted to EAT-L Digest 19 October 96 Date: Sun, 20 Oct 1996 06:48:26 -0400 From: Bill Spalding NOTES : Show: 10/15/9

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust

Ingredients

1 Envelope Active Dry Yeast
1 Cup Warm Water
1/2 Teaspoon Sugar
3 1/2 Cups Flour
1 Teaspoon Salt

Instructions

1. Mix yeast, water, and sugar. Let stand for 10 minutes.
2. Add flour and salt.
3. Knead 5 minutes till smooth. (Add more water if too dry).
4. Place in greased pan, cover with towel for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Ultimate Veggie Pizza Recipe

Ingredients

1 12-14 inch pizza crust (Namaste has a great gluten-free pizza crust mix)
1 jar pizza sauce (such as Ragu)
Italian seasoning or dried oregano
1 bell pepper (preferably not green), chopped
1 can (2.25 oz) sliced black olives, drained
1 can (4 oz) roasted diced mild green chilies, drained
1 cup chopped mushrooms
1 to 1.5 cups shredded fat-free mozzarella cheese (Kraft is a good brand)
4 to 5 slices reduced-fat Provolone cheese (such as Sargento-comes in 10 slices)
1/2 cup fresh sliced basil

Instructions

Prepare crust according to directions
Add sauce to crust (we like extra sauce, so I use a lot)
Sprinkle sauce with Italian seasoning or oregano to taste
Add bell pepper through mushrooms
Sprinkle veggies with fat-free mozzarella cheese
Top mozzarella by evenly placing Provolone slices on the pizza (there will be some bare spaces)
Cook at 350 for 10-12 minutes

Thu, 16 Jul 2026 00:00:00 GMT

The Cheesiest Pizza You’ve Never Heard Of

Ingredients

6 ⅓ cups (950g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon (19g) fine sea salt
2 1/2 cups (600ml) lukewarm or 95℉ / 35℃ water
1 1/2 tablespoons (14g) instant yeast
Cooking spray
Bench flour
3 tablespoons (42g) extra virgin olive oil
4 cloves garlic, lightly crushed
1 teaspoon (1g) red chili flakes
1 28-ounce can (800g) crushed tomatoes
3 sprigs fresh oregano
3 sprigs fresh thyme
Salt, to taste
14 cups (3.3L) vegetable oil
Proofed dough pieces, about 110-112 grams each
Bench flour, as needed
1 ball burrata 2-4-ounces (56-113g)
10-12 slices prosciutto, (optional)
Freshly ground black pepper, to taste
2 tablespoons (28g) extra virgin olive oil
3 ounces (85g) guanciale, cut into small cubes
1 Fresno chile, stem and seeds removed and finely diced
1 15-ounce can (425g) crushed tomatoes
1/2 cup (120ml) water
Salt, to taste
Pinch granulated sugar
Two 2-inch pieces pecorino rind, (optional)
14 cups (3.3L) vegetable oil
Proofed pizza fritta dough pieces, about 110-112 grams each (recipe above)
Bench flour, as needed
Tomato sauce
1 pound (494g) fresh mozzarella, cut into small cubes
1/2 pound (227g) low-moisture mozzarella, coarsely grated
1/4 pound (114g) Monterey jack cheese, coarsely grated
1/2 pound (227g) mortadella, thinly sliced
Freshly grated pecorino romano, to garnish
10 leaves fresh basil, chiffonade

Instructions

In a large bowl, whisk together the flour, sugar, and salt until combined.
In a separate container, whisk the water and yeast until the yeast dissolves. Pour the yeast mixture into the dry ingredients and stir until evenly combined.
Knead the dough by scooping it up and slapping it against the bowl, for 3-5 minutes, or until the dough is smooth.
Place the dough in a greased bowl, cover with plastic wrap and let rise for 1 hour at room temperature or until doubled in size.
Lightly dust a clean work surface with flour. Punch down the dough and place on the floured surface. Divide the dough into 14 size pieces, about 110-112 grams each.
Form these pieces into balls and place them on a lightly floured sheet pan. Cover with greased plastic wrap and let rise at room temperature for 30 minutes or until puffed.
Add the olive oil to a medium saucepan over medium heat.
Once the oil is hot, add the garlic and cook until fragrant, about 30 seconds. Swirl in the chili flakes and sauté for 20 seconds, or until lightly toasted. Stir in the crushed tomatoes and simmer for 15 minutes, stirring occasionally, until the sauce is reduced and thickened slightly.
Using kitchen twine, tightly tie together the oregano and thyme. Remove the sauce from the heat, and stir in the herbs and let steep for 10 minutes. Season with salt to taste and set aside to cool.
Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Line a sheet pan with paper towel and have near the fry oil.
Lightly dust a work surface with flour. Roll a piece of dough into a 6-inch round.
Carefully add the dough to the hot oil and fry for 2-4 minutes, flipping halfway through frying, and basting constantly to cook the dough through and fry to golden brown.
Remove to the paper towel lined sheet pan and let the excess oil drain off. Repeat with remaining pizza doughs.
Top a piece of fried dough with some of the arrabiata sauce, torn burrata, fresh basil leaves, torn prosciutto and black pepper. Repeat making more pizza frittas and serve immediately.
Add the olive oil to a medium saucepan over medium heat.
When the oil is hot add the guanciale and sauté for 3-5 minutes or until golden brown and crispy.
Stir in the Fresno chile and sauté for 30 seconds. Stir in the crushed tomatoes and water. Season to taste with salt and a pinch of sugar and add in the pecorino rinds.
Bring the sauce to a simmer, reduce the heat to low and cook for 15-20 minutes, stirring occasionally, or until thickened.
Once reduced, remove the rinds from the sauce, season again with salt, as needed and set aside to cool.
Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Line a sheet pan with paper towel and have near the fry oil.
Lightly dust a clean work surface with flour. Roll a piece of dough into a 7 x 4 ½-inch oval.
On one side of the rolled dough spread a heaping tablespoon of the sauce. Top the sauce with 1 tablespoon each fresh and low-moisture mozzarella and 1 teaspoon of Monterey jack cheese. Top the cheeses with 2-3 slices of mortadella. Fold the bottom half of the dough up and over the filling, making sure to push out any excess air. Pinch the edges together to seal completely.
Carefully add the stuffed pizza to the hot oil and fry for 2 minutes. Flip and fry for another 3 minutes, basting occasionally or until crispy and golden brown. Remove to the paper towel lined sheet pan to drain off excess oil. Repeat with the remaining pizza doughs.
Garnish the fried pizza with freshly grated pecorino and a nice stack of fresh chiffonade basil. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Master Recipe for Pizza Dough

Ingredients

(or 1 1/2 ounces fresh
Cornmeal; for sprinkling
3 c Sifted cake flour; plus
2 tb Dry yeast
1/2 c Milk; room temperature
More flour for kneading
3/4 ts Fine table salt

Instructions

In a small bowl or cup combine milk with 3/4 cup water that is warm to the touch (about 125 degrees). Sprinkle dry yeast or crumble fresh yeast over. Stir once and let sit in a warm spot until it foams, 10 to 20 minutes. In a large bowl combine 3 cups flour with salt. Pour yeast mixture over flour, stirring with a wooden spoon to mix well. Dough will be very wet. Generously flour a work surface and turn out dough. Begin kneading, adding extra cake flour a handful at a time or less, scraping up and turning dough with a dough scraper. You will need about 10 minutes to knead and add flour. Dough is ready when it is smooth, silky and just past stickiness. Do not add too much flour or dough will be very dry. Gather up dough in a ball. Lightly oil a large bowl, add dough and cover tightly with plastic wrap. Let rise at room temperature about 2 hours or until doubled. Turn out dough onto a lightly floured surface and cut into 4 even pieces. Shape into rough rounds, about 7 inches in diameter, 1/4-inch thick with a 3/8-inch-thick rim. Transfer to pizza peels or baking sheets sprinkled lightly with cornmeal. Cover loosely with towels and let rise 10 to 60 minutes. Top and bake according to pizza recipe instructions. This recipe yields four 7-inch pizza rounds. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4071 broadcast 01-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten

Thu, 16 Jul 2026 00:00:00 GMT

Spent Grain Grain Pizza Dough

Ingredients

1 Pckg Dry active yeast
1/2 Cup Warm water
1 1/2 Cup Flour
3/4 Cup Wet spent grain
1 1/2 teaspoons Salt
Olive oil

Instructions

In the bowl of a standing mixer, gently mix yeast into water just to combine. Let sit for five minutes and it should start to bubble.
Add the rest of your ingredients to the bowl and knead with a dough hook for 8-10 minutes. (Alternatively, you can use a regular medium sized bowl, simply mix the dough by hand in the bowl, and transfer it to a clean, floured work surface for kneading.)
Remove the dough from the bowl and add a small splash of olive oil to your bowl. Place the dough back in the bowl and turn to coat in olive oil.
Cover with a towel and let rest in a warm spot for 2 hours.
Punch down dough and let rise again for 30 minutes. In the meantime preheat your oven to 475 degrees F (or as high as it will go).
Remove dough from bowl and place it on to a half-sized sheet pan. Using your hands, manipulate the dough to stretch it evenly over the sheet pan surface. Then, finish with sauce, cheese, and other desired toppings.
Bake for 20 minutes, or until crust is evenly browned on the bottom. (Use a spatula to lift up edges of the dough to check.)

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 cup flour
1 1/2 tbsp yeast
1 tsp salt
1 cup water warm
2 tbsp oil

Instructions

Mix 1st 3 ingredients in bowl. Add last ingredients and mix until smooth. Add another 1/2 cup flour and mix. Add as much flour as you need after to make smooth dough. Let rise in warm place (Covered) until double in size.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza crust

Ingredients

1 1/8 cups water
2 cups white spelt flour
2 cups whole spelt flour
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons salt
1 tablespoon yeast

Instructions

Use 1/2 teaspoon yeast for New York style pizza or paninos.
Add all ingredients to Zojirushi bread maker in order listed.
Make depression in flour for yeast to keep it dry.
Set bread maker on dough setting.
Form dough into two equal balls
Use rolling pin on floured surface to form dough into two pizza crusts
Add toppings and bake at 450 degrees F for 8 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Crust like Pizza Hut

Ingredients

1 1/3 Cup Warm Water
1/4 Cup Non Fat Dry Milk
1/2 teaspoon Salt
4 Cups Self raising flour
1 Tablespoon Sugar
1 Package Dry Yeast
2 Tablespoons Vegetable oil or Olive Oil (For Dough)
9 Ounces Vegetable oil or Olive Oil (For Pans 3 ounces each)
Butter Flavored Cooking Spray

Instructions

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Pizza Pocket Recipe: How to make Bread Pizza Pocket Recipe at Home | Homemade Bread Pizza Pocket Recipe - Times Food

Ingredients

6 slices bread slices
1 medium capsicum (green pepper)
1 small carrot
1 tablespoon vegetable oil
1/2 teaspoon chilli flakes
2 cheese cubes
salt as required
1 medium onion
3 tablespoon corn
3 tablespoon pizza sauce
1/2 teaspoon oregano
4 cloves garlic
4 tablespoon vegetable oil

Instructions

Heat 1 tbsp oil in a pan. Add minced garlic and chopped onion. Saute for a minute.
Now add finely chopped carrot, capsicum and corn. Saute for 2-3 minutes.
Now add salt as per taste, oregano and chilli flakes. Saute for a minute.
Lastly, add pizza sauce and grated cheese. Saute for a minute and switch off the flame. Your filling mixture is ready.
Take a bread slice and trim the edges. Use a rolling pin to flatten the bread. Add 1-2 tbsp filling to the bread and spread it a bit. Apply a few drops of water on all the sides of the bread and fold the bread in half. Press down on all sides to seal the edges. Applying water helps in sealing the pocket properly. Repeat this step to make more such pockets with the remaining bread slices and filling.
Heat 3 tbsp oil in a non-stick pan. Once hot, place all the pockets in the pan. Shallow fry from both sides until golden brown in colour.
Serve the Bread Pizza Pockets with tomato ketchup and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Bread Bowl Recipe by Tasty

Ingredients

1 bread boule
1 cup marinara sauce
8 oz fresh mozzarella cheese
6 oz pepperoni
½ onion, sliced
½ cup fresh basil
1 cup sausage, cooked
1 green bell pepper, sliced
1 cup white cheddar cheese, shredded

Instructions

Slice the top of the bread boule off and remove the insides.
Spread ½ cup (130 G) of the marinara on the bottom of the boule, then layer with half of the mozzarella, 5 ounces (140 G) of the pepperoni, onions, basil, sausage, peppers, the other ½ cup (130 G) of marinara, the remaining mozzarella, and half of the white cheddar, and place the cap of the bread boule on top.
Wrap the bread bowl in foil, then press with a heavy object for 30 minutes.
Preheat oven to 350°F (175˚C).
Remove the foil and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown.
Cool for 10 minutes and slice.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Thick Crust or Pan Pizza Dough

Ingredients

2 ts Yeast
1 ts Parmesan grated fine
4 c Flour
1 1/2 c Warm water
1/2 c olive oil
2 ts Salt
Cornmeal

Instructions

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Sun, 23 Oct 1994 21:52:00 +0000 Here are the three basic pizza dough styles. They use the same dough. The variations are intended to accommodate the current trend to different styles and thicknesses of pizza crust. Note: these are basic recipes and are intended to used as the basis for personalizing. (See also "Regular Crust Pizza Dough" and "Deep Dish Pizza Dough" recipes.) NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the thickness of the crust and the fact that a Pan Pizza is baked in a Pizza Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a pan but on a stone or a tile in the oven (and then put in a pan to serve). Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the stone or tile in the oven to heat). Dissolve the yeast in the warm (105 degrees-115 degrees) water. Wait until the mixture foams (about 5 minutes). Combine the flour and yeast in a bowl. Add the yeast mixture. Add the olive oil. Add the parmesan. Mix thoroughly. Turn the dough out onto a well floured board. Knead until smooth (about 10 minutes). Place the dough in a greased bowl and let rise until doubled (about 1 hour). Punch the dough down and roll out on a well floured board. Roll to 3/4" thickness for Thick Crust Pizza or 2" thickness for a Pan Pizza. Brush the dough generously with olive oil. THICK CRUST: Lightly oil a (14") pizza pan. Sprinkle some cornmeal onto the pan. Form the dough into a pie using the pan. Place the sauce(s) and topping(s) on the dough, leaving the outer 1/2" bare. Remove the pie from the pizza pan. Use a paddle to place the dough on the stone. PAN PIZZA: Lightly oil the pizza pan. Sprinkle some cornmeal in the bottom of the pan. Press the dough into place in the pan, pressing it down into the bottom and up the sides of the pan. Add the sauce(s), seasoning(s) and topping(s), leaving the outermost 1/2" bare. Place in the preheated oven. BOTH: Bake until the cheese is bubbly and the crust is golden. Use a paddle to remove the Thick Crust Pizza from the oven and place it on a serving pan. Use hot pads to remove the Pan Pizza from the oven. Serve. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Quick and Easy Pizza Crust

Ingredients

.25 ounce Yeast active dry yeast
1 teaspoon Sugar
1 cup Water 110 Degrees
2 1/2 cups Flour Bread is better
2 tablespoon Olive oil
1 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

The American Test Kitchen-style Deep Dish Pizza

Ingredients

2 1/3 cups Flour, all-purpose don't use bread (too heavy) or cake
1/2 teaspoon salt
1 package instant use don't use bread machine yeast
1 cup Skim milk
2 tablespoons Olive oil
2 teaspoons sugar
1 tablespoon olive oil
2 cloves Garlic crushed and diced
28 ounces crushed tomatoes canned or fresh
1-1/2 ounces Pepperoni sliced thin, etc
3 cups Part Skim Mozzarella Cheese Or Havarti, etc.
red peppers, sliced onion or spinach, etc.

Instructions

Dough (1 recipe makes two dish pizzas) (This recipe uses 2 20.3x3.8 cm round pans or similar square pans. The sides should be approx. 2" high)
1. Using a good mixer (my Kitchen Aid Proline with Dough-hook is fantastic), mix the flour, salt and yeast.
2. Blend the milk, olive oil and sugar separately.
3. Start the mixer on low, and once the dry ingredients are blended, gradually pour in the liquid.
4. Once the flour and liquid are fully incorporated, turn the mixer on to medium, and let it knead the dough for approx. 5 minutes, until it is a shiny ball of dough (add some flour, GRADUALLY, if dough is too sticky.
5. Place the dough on a lightly-floured surface, and gently knead only a couple of times.
6. Place the dough in a greased glass bowl (I re-use the stainless-steel mixer bowl) cover with plastic wrap (I use a towel) and place in a warmed oven (I set our oven to the warming -- 140 degree -- setting) max. of 200 degrees, and when the oven reaches that temperature, turn off the heat and put the covered bowl in the love. Let rise 30 minutes (I usually wait 40-45 minutes in my 140 degree oven).
7. After dough has risen, punch down, then divide into two balls, (and if you have doubled the recipe, then divide each ball into quarters -- i.e. 4) Use one quarter for each pizza).
Sauce
1. Place 1 T of the olive oil in a cold saucepan. Add the garlic, and heat at a low temperature, for perhaps 2 minutes (or until you can smell the garlic),
2. Add the crushed tomatoes, and cook for appox. 15 minutes on medium low heat.
9. Add a dash of salt, and pepper for seasoning (I like thyme, basil, etc.) Set sauce aside while shaping pizza.
10. Pour 3T of olive oil in each pan, and swirl to cover bottom, but not sides of pan.
Once Dough has risen first time
1. Put 'proofed' dough on a lightly-floured surface, and cut into two equal pieces (four if doubling recipe). Roll each piece into a small (approx. 7") circle, then one at a time, place the circles on the knuckles of your clenched hand, letting the sides hang down toward the wrist. Rotate the dough around until the dough circle is roughly the size of the pan (the dough will expand to the desired pan size in the second rising. Note that the center of the circle will be thinner, which is desired for even baking).
2. Place the circles in the pan (careful not to get oil on the top surface of the dough) and let rise in a warm place (again, in my 140 degree oven, for me) for 20 minutes or so.
Toppings
1, If using pepperoni, place the slices on a sheet of paper towel, and place a second paper towel on top. Heat in a microwave oven on High for approx. 30 seconds (this will extract the excess oil in the pepperoni).
2. Cut the remaining vegetables, etc. to appropriate size, and set aside until assembling the pizza.
Baking (Preheat oven as noted below)
Once the dough has risen sufficiently a second time, place 2/3 c of sauce on each dough, and spread to approx. 1/2" of the edges.
Add toppings, and finally the cheese. Bake in a pre-heated 400 degree oven (375 degree for my convection oven) for approx. 20 minutes, until dough is golden brown.
Let cook for 1-3 minute, and serve.
ENJOY

Thu, 16 Jul 2026 00:00:00 GMT

Bread Sticks-Pizza Crust

Ingredients

1 1/2 cups warm water
1 Tablespoon Yeast
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey
1 teaspoon Salt
3 1/2 cups Flour May need up to 4 cups

Instructions

Dissolve yeast in warm water, then add other ingredients, Knead until smooth & dough forms a ball. Divide into 12 large or 24 small sticks. Roll in hands to make sticks and place on greased cookie sheet. Eight sticks per sheet. Brush with melted butter & sprinkle with poppy, sesame seeds, or parmesan cheese etc.
Let raise 2 hours. Bake at 400 degrees 12-15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easiest Ever Pizza Dough

Ingredients

3 cups flour
1 1/4 cups warm water
1 tablespoon olive oil
1 teaspoon fast rising yeast
1/2 teaspoon sugar
1/2 teaspoon salt

Instructions

Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
The dough will be fairly sticky but don't add any more flour.
Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
When dough is finished rising, pre-heat oven to 400 F degrees.
Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
Leave to rise for about 10 minutes, before topping with your favourite ingredients.
Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.

Thu, 16 Jul 2026 00:00:00 GMT

15-Minute Garlic Bread Pizza Recipe by Tasty

Ingredients

8 slices frozen garlic toast
2 tablespoons pizza sauce
¼ cup shredded mozzarella cheese
6 pepperonis
2 tablespoons pizza sauce
¼ cup shredded mozzarella cheese
2 teaspoons diced bell pepper
3 slices zucchini, cut into half-moons
4 slices button mushroom
6 slices black olive
2 tablespoons ranch dressing
¼ cup shredded mozzarella cheese
¼ cup crumbled cooked bacon
pickled jalapeño
4 slices roma tomato
¼ cup shredded mozzarella cheese
1 teaspoon chopped fresh basil

Instructions

Preheat the oven to 450°F (230°C).
Arrange the frozen garlic toast on a baking sheet.
Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
Bake for 8–12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #02

Ingredients

1 1/2 ts Yeast
2 c Bread flour
2/3 c Water
1/2 ts Salt
1 1/2 tb olive oil

Instructions

Load ingredients into breadmachine pan according to manufacturers directions. "Yeast" refers to active dry yeast. Use dough mode. Remove and let rest covered 15 minutes. Roll or stretch to 14" circle. Top with choice of toppings. Bake 15-20 minutes at 500o until crust is golden. From Clark, Bread Machine Cookbook. SANDAL@AOL.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Unos Deep Pan Chicago Style Pizza Recipe

Ingredients

----- PAN DOUGH -----
1 cup warm tap water; (110-115 degrees)
1 1/4 oz active dry yeast
3 1/2 cups flour
1/2 cup coarse ground cornmeal
1 teaspoon salt
1/4 cup vegetable oil
----- PIZZA TOPPING -----
1 lb mozzarella cheese; sliced thin
1 cup pepperoni
28 oz tomato sauce
2 garlic cloves; peeled and minced
4 tablespoons grated Parmesan cheese

Instructions

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.
Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
Punch it down and knead it briefly.
Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500°F.
While the dough is rising, prepare the filling.
When the dough has finished its second rising, lay the cheese over the dough shell. Distribute the pepperoni and garlic over the cheese.
Top with the tomato sauce.
Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check its color.
The crust will be golden brown when done.
Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Awesome Pizza Dough

Ingredients

1 ts Sugar
1 ds Italian seasoning
2 ts Yeast (or one packet)
1 ts Salt
1/8 ts Fresh garlic (I use crushed)
2 1/2 c Bread flour
1 c Water (80-85 degrees)
2 tb olive oil

Instructions

Date: Sun, 23 Jun 1996 20:43:14 -0400 From: Kari Bittner Enter ingredients into bread machine in the order listed. Put bread machine on dough cycle for large white loaf. When dough enters Rise cycle, take out, flour lightly, place in large bowl and cover with very warm, damp cloth. Set in warm place to rise. Let rise for about 1 1/2 hours. Spread out, brush with olive oil, add toppings as desired. (Final sprinkle of Parmesan Cheese adds a great touch no matter what toppings you use.) Bake for 10-12 minutes on pizza stone pre-heated for 20 minutes in 475 degree oven. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Chicago Style Thin Crust Pizza

Ingredients

1 1/4 cups luke-warm water
1 tablespoon sugar
2 1/4 teaspoons yeast (1 packet)
1/4 cup unsalted butter, melted and cooled
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/4 cup butter, room temperature
1/2 cup pizza sauce
4 ounces pepperoni, sliced thinly
2 cups mozzarella (and/or provolone), shredded
1 pinch oregano
1 pinch red pepper flakes (optional)

Instructions

Mix the sugar into the water followed by the yeast and let it sit for 10 minutes, or until the yeast starts to foam/bubble.
Mix in the butter followed by the mixture of the flour, cornmeal, and salt, until it forms a dough.
Knead the dough on a floured surface until it is soft and elastic (a finger pressed into it will leave an indent that will bounce back out a little) before dividing in two and transferring to two greased bowls, covering it and letting it sit at a little higher higher than room temperature until it rises to double in size, about 2 hours.
One at a time, knock the dough down, roll it out into a large disc, spread half the butter over half of the dough and fold the other half over onto the buttered half before folding in half again and again and again, before forming into balls and rolling them back out into thin discs and placing them onto large baking dishes.
Spread the pizza sauce out over one of the crusts, sprinkle on the cheese and topping and bake in a preheated 500F/260C oven until the cheese has melted and the crust is crispy and golden brown, about 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Cauliflower Crust Pizza

Ingredients

1 large head cauliflower, roughly chopped and steamed
1 large egg
2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, divided
Zest from 1/2 lemon
kosher salt
Freshly ground black pepper
1/4 c. RAGÚ Classic Alfredo Sauce
1 clove garlic, thinly sliced
1/4 c. red onion, thinly sliced
1/4 c. cherry tomatoes, halved
1 small zucchini, shaved into a few lengthwise ribbons
Torn fresh basil, for garnish

Instructions

Preheat oven to 425°. In a food processor, pulse steamed cauliflower until grated. Using a dish towel, squeeze out as much water as possible.
Transfer cauliflower to a large bowl and add egg, 1 cup mozzarella, 1/4 cup Parmesan and lemon zest. Season with salt and pepper.
Transfer dough to a parchment-lined, greased baking sheet and shape into a thin, round crust. Bake until golden and dried out, 20 minutes.
Top with RAGÚ Classic Alfredo Sauce, remaining cheeses, garlic and vegetables and bake until cheese is melted and crust is crispy, about 10 minutes more. Garnish with basil.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Rolls

Ingredients

3 1/4 cups (1lb1oz/510g) all-purpose flour
2 teaspoons salt
2 1/4 teaspoons active dried yeast
2 tablespoons (1oz/30g) butter cubed
1 cups (8floz/240ml) milk
3 cloves garlic minced
1/2 up(5oz/150g) pizza sauce
3 cups (24oz/720g) shredded mozzarella cheese
1/2 up(11/4oz/40g) pepperoni chopped
2 teaspoons Italain herbs

Instructions

1. For the dough: Mix the flour, yeast, and salt together in a stand mixer fitted with a dough hook.
2. In a measuring jug, heat the milk and butter until the milk is lukewarm and the butter is melted.
3. Turn the mixer on low and slowly add the milk mixture to the flour. Mix for 2 minutes on low speed to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth. (if your dough seems a little wet add some flour just to make it form a ball)
4. When your dough is ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This will help the dough to rise in the bowl.
5. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours, depending on your room temperature.
6. Once the dough has proofed, gently remove the dough from the bowl knocking out the air.
7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 12 inches by 24 inches.
8. First spread the minced garlic across the dough followed by a thin layer of pizza sauce, then cheese and pepperoni. 9. Be sure to leave a narrow margin around the edges uncovered.
10. Starting with a long edge, gently roll the dough into a log.
11. Slice the rolls 3” thick and set them on a baking pan lined with parchment, spacing the buns about 2 inches apart.
(AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
12. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes -1 hour. (depending on how hot your kitchen is).
13. Towards the end of the rising time, preheat the oven to 375oF/ 190oC.
14. Uncover the pan, and bake the buns for 35 to 40 minutes, until they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
15. Remove the pan from the oven and let it rest for 10 minutes. Enjoy!
Store in an air tight container at room temperature for up to 2 days.

Thu, 16 Jul 2026 00:00:00 GMT

Chicago Style Pizza Dough

Ingredients

1 package dry yeast
1 pinch sugar
1/8 cup water
2 cups flour
1/8 cup oil
1 pinch salt
4 1/2 ounces beer

Instructions

Mix with a mixer. Flatten on a pizza stone or flat cookie sheet. Bake at 450 degrees for 20 minutes. Add sauce, toppings, and cheese. Bake again until cheese is where you want it.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Pizza Dough

Ingredients

1 cup Water
1 tbsp olive oil
2.5 cups bread flour
1 tbsp sugar
1 teaspoon Salt
1 teaspoon Active dry yeast

Instructions

Add ingredients to your machine in the order listed.
Set mode for dough cycle.
While the dough was kneading, I threw in about 1/8 tsp dried minced garlic . Set the machine for the dough cycle if you have it.
After the machine gets through doing it's thing, take the dough out of the machine. My recipe says to have lightly floured hands, but I used a light coating of olive oil instead. Shape the dough into a ball. Now, depending on the amount of dough you make, and the size of the pizza pan, you could divide the dough into two pieces. I did that, and had to put them back together, because my pan was too large and the dough wouldn't stretch enough to fit.
Press the dough into a lightly greased pan.
Brush the crust with oil (I think I used garlic oil for this part, but you could use any oil). Cover (I used a lightly oiled piece of saran wrap) and let stand for 15 minutes. ** see change below. This instruction is for if you want to put the toppings on and bake immediately, which I didn't).
Here's where I made the changes:
Instead of the 15 minutes listed above, I put the dough into the oven (oven is off, but I turned on the light bulb in there) and I let the dough rise again. Instead of pressing the dough into the pizza pan as above, I had it in a lightly oiled, stainless steel mixing bowl). This step should take about 40 or 45 minutes.
Once the dough has risen, that's when I patted it (again, use lightly oiled hands) into my pizza pan, and I again covered the dough with the lightly oiled saran wrap.
Put in the refrigerator for 4 to 36 hours.
Remove from fridge, and let rest on the counter top for about 30 minutes.
Bake in a pre-heated 425 degree oven on the lowest rack, for about five minutes. You just want to get it crisp enough at this point so that it won't get soggy when you put on your toppings. I had forgotten, but it might be a good idea to prick the crust with a fork before placing in the oven, otherwise, it tends to swell while baking, not that that affects the taste.
Now you add whatever toppings you like. I used just enough bottled Chunky (mushroom and green pepper) to barely cover the crust, because I'm not much for a lot of red sauces, but use as much as you like. I then put on some Monterray Jack and Colby cheese (cuz that's what I had), and added some pre-sliced pepperoni.
I then added a little olive oil to the edge of the crust.......... I just put some on my hands and gently rubbed it on.
Place back in the 425 degree oven as before, until the cheese is melted, and the crust edge is nice and golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Crust Fleischmann

Ingredients

2 (1/4 ounce) envelopes yeast (.5 oz total)
1 1/4 cups warm water
1 teaspoon sugar
1 3/4 cups flour
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1/4 cup corn oil

Instructions

Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
Combine sugar into water, add yeast. Set aside.
Combine flours and salt.
Pour in yeast and corn oil.
Mix or hand knead for 3 minutes.
Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
Punch down and divide for two crusts.
You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

25 g Fresh yeast; (1oz)
200 ml Warm water; (7fl oz)
2 ts Olive oil; (2 to 3)
400 g Plain strong white flour;
Salt

Instructions

Tip all the flour out on the work top. Mix the yeast and water together and add about 2 tbsp of flour. Put the yeast mixture in a lightly floured bowl and place it somewhere warm to rise for about 30 minutes. Knead this mixture thoroughly, then knead it into the rest of the flour, adding a little more water as required. Add the salt and the oil and knead energetically together for about 10 minutes. Transfer this mixture to a large floured bowl and return to the warm place to rise again for about 1 hour or until doubled in size. Use as required.

Thu, 16 Jul 2026 00:00:00 GMT

Super simple pizza dumplings

Ingredients

1 package Crescent rolls
1 Jar Pizza Sauce
1 Bag Pepperoni The pepperoni can be turkey or regular i prefer Kroger brand and just because it's cheaper but it still good
1 Bag Shredded pizza cheese I prefer to use pizza cheese with this recipe but if you have to substitute shredded cheddar or Colby Jack

Instructions

Pull the small pieces of pizza dough out into little plates add about a pinch of cheese teaspoon of pizza sauce and cut up the pepperoni is a small slivers and at about six slivers of pepperoni once they are all filled pinch the tops up so the tops are sticking up and they might look like Hershey kisses set it on a nonstick cooking tray or put canola oil spray on it then as,you are doing all of this all of this preheat oven to 350° then set the dumplings in the oven and cook for 15 to 20 minutes before taking out make sure all of the dough is done They should be a golden brown color if they are done wi enjoy if not put them in for another five minutes and check!

Thu, 16 Jul 2026 00:00:00 GMT

Simple Pizza Dough

Ingredients

1 pk Active dry yeast
1 tb Sugar
1 c Lukewarm water
1 ts Salt
3 c All-purpose flour
1/4 c olive oil

Instructions

In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let rest until foamy, about 15 minutes. Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Make a well in the flour and add the yeast mixture; stir to combine. Add extra flour if the dough seems too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed. This should take about 5 minutes. Pat the dough into a ball, then put it into a large bowl and set it in a warm place (near the oven), covered with a clean towel. Let the dough rise for about 1 hour, or until it has doubled in bulk. Punch down the dough. Divide into two equal portions. Roll out the dough with a rolling pin on a lightly floured surface into a 12" circle. Sprinkle a bit of cornmeal onto a pizza paddle or a dark, heavy metal pan and put the dough on the paddle or pan. MAKES ENOUGH CRUST FOR 2 MEDIUM PIZZAS, 8 SLICES EACH. NOTE: The uncooked dough may be refrigerate overnight before proceeding with the pizza recipe, or kept frozen for as long as 1 month. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Thu, 16 Jul 2026 00:00:00 GMT

Jane's Pizza Dough

Ingredients

1 package yeast
1/2 teaspoon Sugar
2 tablespoons olive oil
1/2 teaspoon Salt
2/3 c hot water

Instructions

Preheat oven to 450 or as hot as it goes.
In cuisinart, mix 3/4 c flour, yeast and sugar.
With motor running, add 2/3 c hot water.
Turn off motor.
Add oil and 1 1/4 c flour and salt
Mix
Knead 15 seconds
Place in lightly oiled bowl and cover with plastic wrap.
Let rise 30 minutes
Roll out in corn meal-covered pizza pan
Create pizza(s)
Bake ~~at; 450 degrees until done
Consider doubling the recipe...

Thu, 16 Jul 2026 00:00:00 GMT

Herb Pizza Dough

Ingredients

2 pk (8 oz) cream cheese;
1/4 c Kahlua
1 c Sour cream
1/4 c Cocoa
1 1/4 c Graham cracker crumbs
1/4 c Strong coffee
1 ts Vanilla
1/4 c Sugar
2 1/4 c All-purpose flour
1/2 ts Salt
1 pk Active dry yeast
7/8 c Warm water,
1/4 c Chopped herbs,
Oil and cornmeal for pan
1 ts Sugar
1 tb Garlic olive oil,
6 6 to 8 chocolate curls
1/3 c Butter or Margarine Melted
2 Eggs
3/4 c Sugar
1/2 c Cocoa
1 ts Vanilla extract
2 tb Sugar

Instructions

Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic, olive oil and process for 30 to 40 seconds more. Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a little more oil and proceed with recipe. Makes enough dough for one 12" crust. * Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.

Thu, 16 Jul 2026 00:00:00 GMT

Pick-Your-Pan Pizza

Ingredients

3 cups (360g) King Arthur Unbleached Bread Flour
1 1/2 teaspoons (8g) table salt
1 teaspoon (3g) instant yeast
1 cup plus 3 tablespoons (270g) water lukewarm (95°F)
generous 2 tablespoons (27g) olive oil divided*
1/3 to 1/2 cup (74g to 113g) pizza sauce homemade or store-bought*
6 ounces (170g) mozzarella cheese grated (about 1 1/4 cups loosely packed)
2 ounces (60g) pepperoni for topping; optional*
freshly grated hard cheese (Parmesan Asiago Romano) and fresh herbs (oregano basil thyme) for sprinkling on top after baking; optional

Instructions

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , In a large bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 generous tablespoon (15g) of the olive oil. Mix until thoroughly combined and homogenous; don’t be afraid to stir vigorously to incorporate the dry ingredients. If the dough feels dry, add a a scant tablespoon of water. , Cover the dough and place it in a warm spot (about 70°F to 75°F) for 15 minutes, then give it a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn (90°) and repeat 3 to 6 times, until you’ve circled the dough and it’s become resistant to stretching. , Cover the dough, set aside for another 15 minutes, then perform the bowl fold again. , After the second bowl fold, cover the dough and allow it to rest for about 1 to 1 1/2 hours, until it’s slightly puffy but not necessarily doubled in size. , To shape the dough: Coat the inside of the pan(s) of your choice — one Lloyd Detroit-Style Pizza Pan, one 9" x 13" pan, one 13" x 18" half-sheet pan, or two 10" cast iron skillets — with the remaining 1 tablespoon (12g) of olive oil, being sure to oil up the side of the pan. If using two cast iron skillets, divide the dough in half; you can also use one skillet and freeze the second piece of dough for later. Transfer the dough to the pan(s) and turn once to coat in oil. , Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to cover the entire pan. (If your dough resists, cover it, let it rest for 30 minutes, try again, and then proceed with the recipe.) , Cover the dough and let it rest for 45 to 60 minutes, until slightly puffy (there should be some bubbles on the surface and edges, but the dough will not have doubled in size). , In the last 45 minutes of the rise time, preheat the oven to 500°F with a baking stone or steel on the bottom rack. , To bake the pizza: Top the pizza with sauce, then cheese. For a more traditional pizza with a crust, leave about 1/2" border around the edges bare. Distribute pepperoni on top, if desired. (See “tips,” below, for instructions on how to make a pizza with a crispy cheesy “frico” edge.) , Bake the pizza on the bottom rack of the oven for 16 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary widely, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake. , Remove the pizza from the oven and place the pan on a heatproof surface. Let the pizza cool very briefly; carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy. Top pizza with grated cheese and fresh herbs, if desired. , Storage instructions: The pan pizza is best enjoyed the day it’s baked. Store leftovers in an airtight container in the refrigerator for up to 2 days; to reheat, wrap in foil and place in a low-temperature oven until warm.

Thu, 16 Jul 2026 00:00:00 GMT

Semolina Pizza Dough

Ingredients

2 cups water Warm (105 to 150F)
1 teaspoon Honey
2 packets Active dry yeast (2 tsp.)
1 tablespoon olive oil
2 teaspoons Salt
2 cups Semolina flour
2 1/3 cups Unbleached white flour

Instructions

MAKES 8 PIZZA CRUSTS DAIRY-FREE Use with Veggie Pizza. (See separate recipe.) In large bowl, combine water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt. Gradually stir in semolina flour and enough white flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes, adding additional white flour as needed to prevent dough from sticking. Put dough into greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough and refrigerate until ready to use (up to 2 days). Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0 chol.; 535mg sod.; 3g fiber Recipe by: Vegetarian Times, January 1999, page 45

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough de Bull

Ingredients

2 teaspoons Yeast
1/2 teaspoon Sugar
1/4 cup Water hot
3/4 cup Flour
1/4 cup Cornmeal fine ground
1/2 teaspoon Salt
1 tablespoon olive oil
1 tablespoon Honey active manuka
1/2 cup Water hot
1 1/2 cups Flour

Instructions

Knead dough for 8 minutes until smooth and elastic
Proof in bowl at room temp for 1 hour
Punch down dough and proof for additional hour
Preheat oven with pizza stone ~~at; 450F
Bake with toppings for 15 minutes or until browned

Thu, 16 Jul 2026 00:00:00 GMT

Best crispy crust pizza ever

Ingredients

1 tablespoon dry yeast
1 teaspoon sugar
1 cup hot water (to the touch)
3 cups roti flour
1 tablespoon olive oil
1 pinch salt
1/4 cup oregano (optional)
1 can pizza sauce
sliced mushrooms (grate with your cheese grater for extra flavor)
sun-dried tomato (dried, not in oil)
artichoke heart
turkey pepperoni
grated mozzarella cheese

Instructions

Put first three ingredients in a bowl.
My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast.
Let stand for 10 minutes.
Mix the rest of the ingredients in with the foamy yeast mixture.
I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too.
Cover the bowl and stand somewhere warm for an hour to rise.
Divide dough in half and roll flat.
I usually add a small handfull of flour when I do this or the dough tends to be sticky.
Spray your pizza pans with Pam and toss on the dough.
Spread half a can of pizza sauce on each crust, then add your toppings.
My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza).
Bake both pizza's at 350 F for about half an hour.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Gluten Free Pizza Dough

Ingredients

2 cups gluten-free flour, mix (such as Pamela's or this recipe here #184330 by Charlotte J)
1 (1/4 ounce) envelope yeast
2 teaspoons xanthan gum
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons oil
1 1/2 cups hot water

Instructions

Mix dry ingredients together and add oil and water, mixing well.
Pat onto lightly oiled pizza pan with hands.
Bake in pre-heated 425 oven for 20 minutes.
Add your choice of delicious toppings.
Bake another 15 minutes, or until cheese and crust start to get golden brown.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Apple Crisp Pizza with Caramel Sauce from Closet Cooking

Ingredients

4 medium Apple peeled and cut into 1/4 inch pieces
1/4 cup Lemon Juice
2 tablespoons Sugar
1 tablespoon All purpose flour
1 teaspoon cinnamon
1 whole Pie crust
3/4 cup All purpose flour
1/2 cup Brown sugar packed
3/4 cup Oat Meal
1 teaspoon ground cinnamon
1/3 cup Butter melted
1/2 cup Caramel Sauce

Instructions

Directions
1. Toss the apples in the lemon juice.
2. Mix the sugar, flour and cinnamon in a large bowl and toss with apples.
3. Roll the pie crust out to a 12 inch circle and fold a bit of the edge under so that there is a raised outer circle.
4. Place the apple mixture onto the pie crust in a single layer.
5. Mix the flour, sugar, oats, cinnamon and butter in a large bowl until it forms crumbs and sprinkle them over the apples.
6. Bake in a preheated 350F oven until the top is golden brown and the apples are tender, about 30-40 minutes.
7. Serve warm topped with caramel sauce and vanilla ice cream.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough a la Tim

Ingredients

500 grams All purpose flour about 3 3/4 cups
1/4 teaspoon Active dry yeast 1 gram
2 teaspoons Salt 1 gram
350 grams water 1 1/2 cups

Instructions

Mix flour, yeast, and salt in bowl. Add water and mix thoroughly. Cover loosely with plastic wrap. Rise at room temperature for 18 hours (more than doubled).
Stretch and fold risen dough. Allow to rise for another hour or two. Can be refrigerated (retarded fermentation) for up to 24 hours (bring back to room temperature for an hour or two before next step).
Scrape dough onto floured surface. Divide into four equal parts. Shape each portion into a round.
Preheat oven to highest setting for 30-45 minutes before baking. Use a pizza stone on the uppermost rack. Bake two small pizzas at a time on the pizza stone. Check after six or seven minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Mushroom French Bread Pizza Recipe

Ingredients

8 large portobello mushroom caps
1 pound button mushrooms
1/2 pound shiitake mushrooms
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter, cut into pieces
1 bay leaf
4 large cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped
1 loaf crusty French bread, 24 inches
3 cups shredded Gruyere
1 cup of fresh, shredded Mozzarella
your choice of your favorite pizza sauce, I use Bertolli. :) if I'm out of my homemade sauce.

Instructions

Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat.
Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Brush loafs with sauce then fill bread with mushrooms evenly and top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.
I've used a white garlic sauce with this recipe and it was awesome.

Thu, 16 Jul 2026 00:00:00 GMT

New York-Style Wheat Flour Pizza Crust Recipe

Ingredients

1 1/3 cups water (11O F to 115 F)
2 teaspoons sugar
1/4 ounce fast rise yeast or 1/4 ounce active dry yeast
2 1/2 cups all-purpose flour or 2 1/2 cups bread flour
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons cornmeal (optional)

Instructions

Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flours and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
Press dough into pan.
Preheat oven to 450°F
Follow directions for individual recipes, baking pizza on bottom rack of oven. If baking on a pizza stone add two minutes to your cooking time.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Pizza Crust and Dairy Free Toppings

Ingredients

1 cup warm water (between 95 and 115 degrees)
2 tablespoons honey
1/4 cup olive oil
3 1/2 cups flour
1/2 teaspoon salt (I use sea salt)
2 1/2 teaspoons yeast (or 1 packet)
cornmeal (enough to sprinkle on the cooking tray) (optional)
your favorite pizza sauce
olive oil (small amount to drizzle)
8 ounces alternative cheese

Instructions

Place liquid ingredients into the bread machine.
Place flour and salt in the bread machine.
Make a well in the top of the flour and pour in the yeast.
Close the machine and set it to the dough setting (follow your machine's instructions).
When the machine beeps and the dough is ready, sprinkle some flour on a working surface and form the dough into 2 balls (or one for a REALLY thick pizza).
Flatten it while pressing from the center outwards. Stretch the dough while turning it. Once it's the right size for your preference, you are ready to put it on a pan.
Grease a cookie sheet or pizza pan and, if desired, for a pizza shop flare, you can sprinkle a light dusting of cornmeal on the surface before placing the dough down (be sure none of the cornmeal is left exposed, or it will smoke when you put it in the oven!).
I like to stretch my dough to the edge of a cookie sheet pan and then pinch the edges up.
Prick the dough with a fork all over (to keep it from bubbling up and to allow it to hold the sauce well).
Drizzle small amount of olive oil (nice flavor) over the dough. I spread mine around with clean fingers.
Add toppings - pizza sauce and then whatever you want. We like mushrooms, diced red pepper, and diced onion. Be creative!
Top with the cheese substitute (we used to use Rice cheese until we learned that it contained milk proteins. Read labels carefully and select a smooth melt mozzarella alternative).
Cook in a preheated 400 degree oven until the crust and cheese lightly browns.
Serve and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package dry yeast
1 1/2 cups warm water 100-110 degrees
2 tablespoons vegetable oil
4 cups flour
1 teaspoon salt

Instructions

Dissolve yeast. Stir in oil.
Sift flour and salt together. Stir into oil water mixture.
Knead in bowl til firm and elastic, about 15 minutes.
Let rise 2 hours.
4 pie tins or 2 cookies sheets.
Baker at 450 for 50 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 cups Flour I use Grannoro 00 Grain
1 teaspoon Yeast Powdered. I use Fleishmans regular, not quick rise.
1 cup Warm Water
1/2 teaspoon Salt You can go up to 1 teaspoon if you want.

Instructions

Mix in a bowl, or in a pile on the counter, the flour, salt and yeast. Make a well and start adding the water incorporating the flour until a dough is formed.
Knead dough until it feels elastic. Usually around 10 minutes. Flour bowl, put the dough back in it and flour the top. Cover with a damp towel and let it sit in a warm place at least an hour. The longer the better. When you go to take it out of the bowl it will have at least doubled in size, and will look spongy and full of small holes.
Pat down and stretch in to shape. Bake your pizza or flatbread at 500 degrees on a hot stone for 10 to 20 minutes depending on toppings for best results.

Thu, 16 Jul 2026 00:00:00 GMT

pizza dough

Ingredients

1/2 cup All purpose flour
1/4 cup warm/room temp water
dash salt
2 teaspoons olive oil
baby nail freash yeast

Instructions

mix a dash of salt into flour
pour flour on cutting board and make well
add a baby nail size amount of fresh yeast
add olive oil in well
pour a bit of water in at a time and pull flour from sides and continue to mix
once mixed ...knead dough for about 5 mins
leave out for at least 2 hours..til it doubles in size and then refrigerate

Thu, 16 Jul 2026 00:00:00 GMT

How to Make and Freeze Pizza Dough

Ingredients

4 1/2 tsp. quick-rise yeast
2 c. warm water (115˚)
2 tsp. sugar
5 c. bread flour
1/4 c. olive oil
1 tsp. salt

Instructions

In the bowl of a stand mixer, combine yeast, warm water, and sugar, and let sit for 10 minutes. The liquid should be foamy and bubbly, indicating that the yeast is alive.
Add the bread flour, olive oil, and salt. Stir using the dough hook or a wooden spoon, until roughly combined. Fit the bowl and the dough hook onto the stand mixer and knead on medium-low speed for 10 minutes, until smooth. Cover the bowl with plastic wrap and let rise for about 30 minutes, until the dough has doubled in size.
Remove the dough to a lightly floured surface and divide into four even pieces. Shape each piece of dough into a ball.
The dough is now ready to be rolled out and baked, or ready to be frozen.
To freeze the pizza dough: place the pizza dough balls into resealable plastic bags. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.
To thaw: place the pizza dough in the refrigerator the morning before you want to make dinner, then roll and bake as usual.
To bake: preheat the oven to 500˚. Roll the thawed (or freshly made) dough and bake each pizza about 10 to 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Rye Pizza Dough

Ingredients

2.5 cups unbleached all-purpose flour
1 cup rye flour
1 teaspoon salt
1.5 cups water, divided
1 teaspoon brown sugar
1 (.25 ounce) package active dry yeast
2 tablespoons extra-virgin olive oil
0.5 cup all-purpose flour for kneading dough, or as needed

Instructions

Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl.
Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
Pour yeast mixture into flour mixture.
Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - Super Easy to Make

Ingredients

2 cups flour, sifted
1 (7 g) sachet dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil

Instructions

Combine flour, yeast, sugar and salt in a large bowl.
Stir in combined water and half of oil. Stir with a wooden spoon until dough becomes too firm to stir. Using hands, continue working to make a ball of dough then turn dough out onto a floured surface.
Knead dough with hands until smooth and elastic. Alternatively use an electric mixer with a dough hook and knead on low speed for 3 minutes.
Coat a large bowl with remaining oil and add dough, turning to grease all over. Cover with gladwrap and a clean tea-towel. Leave in a warm place for 1 hour, until mixture has doubled in size.
Turn out to a lightly floured surface, knock down and knead very lightly. To help stretch out the dough the traditional way is hold up the slightly patted out round with both hands and let the dough fall away from hands, stretching it out in the process.
Place on trays or pans and gently press, pat and push dough outwards until it reaches the edges, forming a thick rim on the outside.
Add topping and bake in a hot oven at 200 degrees celcius!
(Note: Depending on your topping, I found the pizza cooks in approximately 20 minutes.).

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough recipe

Ingredients

1 3/4 tsp. dry yeast
I pinch of sugar
1/4 cup warm water
1 1/2 cups cold water
4 1/2 cups flour
1 tsp. salt.
Toppings
tomato sauce
basil
oregano
garlic powder
green peppers
mushrooms
cooked bacon
pepperoni
grated mozzarella cheese

Instructions

Sprinkle yeast and sugar over warm water. Let stand for 10 min.
Put in food processor with 1 1/2 cups cold water. Blend. Run machine. Gradually add 4 1/2 cups flour and 1 tsp. salt. blend until soft sticky ball forms.
Lightly oil large bowl. Place dough in bowl and cover with plastic wrap or clean tea towel. Let rise for 2 hours.
Spread out on 2 greased pizza pans shaping dough with your hands. Add tomato sauce and twice as much basil as oregano and a little garlic powder, green peppers, mushrooms, cooked bacon, pepperoni and lots of grated mozzarella cheese.
Bake: 450F for 15 minutes.
You can mix the liquid ingredients together in a blender or by hand and then stir in the flour. Knead the dough a little to form a ball.
Microwave Quick Rise - to reduce rising time to about 1 hour.
Place dough in greased microwavable bowl. Cover with waxed paper. Place bowl in baking dish filled with 2 cups hot water. Micro wave on low (P3) for 1 min. Let stand for 15 min. Repeat about twice more or until dough has doubled in volume.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough Recipe

Ingredients

4 cup of all purpose flour
1 1/2 cups of warm water
1 package of active dry yeast
1 tsp. salt
2 Tbls of extra virgin olive oil
1 Tbls of sugar

Instructions

In a large bowl pour in warm water and sugar
Stir to dissolve sugar.
Add yeast and gently stir until yeast is disolved.
Let mixture sit for around 15 minutes to activate yeast.
Add oil and salt and gently stir.
Add one cup of flour and mix
Add a second cup of flour and mix until sticky.
Add third cup of flour and mix until dough becomes thick.
Place the dough on a floured board and gradually knead in the remaining flour.
Dust with extra flour and continue kneading until dough becomes firm. About 10 minutes.
Kneading is complete when you have a smooth silky ball of dough.
It's better to over knead than to under knead.
Grease a large bowl with a little oil.
Place dough in the bowl turning once to coat the dough.
Cover with a dish towel an place in a warm place for about 2 hours allowing the dough to double in size.
Take the dough out of the bowl and cut in half and roll the into two balls.
With a rolling pin roll the dough and place onto a grease baking pan or carefully place in the stove on an already heated pizza stone.
Cover and let it sit in a warm place for around another hour.
Your now ready to add your favorite topping and cook.
Topping Idea's:
Sausage
Pepperoni
Onions
Black Olives
Green Peppers
Mushrooms
Spinach
Tomatoes
Bacon
Anchovies
Ricotta
Artichoke Hearts
Hot Giardinaira
Sun Dried Tomatoes
Long Green Onions
Fresh Basil
Fresh Mozzarella
Prosciutto
Sage Leaves
Use any combination of the ingredients above plus a hundred more.

Thu, 16 Jul 2026 00:00:00 GMT

How to make the BEST Pizza Dough Recipe

Ingredients

2-2 1/3 cups all-purpose flour OR bread flour¹ divided (250-295
1 2.25 TEASPOON packet instant yeast² (2 1/4 teaspoon)
1 1/2 teaspoons sugar
3/4 TEASPOON salt
1/8- 1/4 TEASPOON garlic powder and/or dried basil leaves opt
2 Tablespoons olive oil + additional
3/4 CUP warm water³ (175ml)

Instructions

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ? cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Notes
¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!
³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!
Making in Advance:
To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.
Top your pizza off with my favorite, easy, homemade pizza sauce!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

7/8 cup warm water
2 teaspoons yeast
1 teaspoon Sugar
1 cup Flour
1/2 teaspoon Salt
1 1/2 teaspoons olive oil
1/2 teaspoon Garlic powder

Instructions

Dissolve sugar in water, then add yeast and let sit 10 minutes.
Mix all ingredients in a food processor. If the dough is too sticky, add flour a spoonful at a time until dough it the desired consistency.
Let dough rest until it has doubled in size.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1.5 Cups Water
1.5 tablespoons Sugar
1 tablespoon Kosher Salt
2 teaspoons Yeast active dry yeast
3 tablespoons Olive oil
3 cups Bread flour

Instructions

Water needs to be tempered water (105 degrees)
Add sugar, olive oil, salt and yeast to water
Stir and let set for 5 minutes so yeast can activate. Will see foam on top of water
Add flour and mix. Suggest wearing nitrate gloves,.
Dust flour on work space, after mixing transfer dough to work surface and kneed dough.
Sprinkle flour on dough if it’s sticking to gloves.
After kneeling hood, add a little olive oil to bottom of bowl and set dough in bowl.
Cover with damp towel and let rise for an hour. Dough should double in size
Remove dough from bowl and cut in 4ths. Sprinkle with some flour and work into ball
Put 4 balls in cookie sheet cover and put in frid for 4 hours, min. Can leave over night
When ready to make pizza remove from refrigerator and work doe into 12 to 14 inch pie.

Thu, 16 Jul 2026 00:00:00 GMT

Thin-Crust Pizza Dough

Ingredients

3 cups All purpose flour additional flour for balling
1 3/4 tablespoons Salt
1/2 tablespoons Yeast active dry yeast
1 1/2 cups Water or (3/4 cup beer, 1/4 cup water)
1 can Pizza Sauce (Topping)
6 cups Mozzarella grated (Topping)
2 qty Avocado (Topping)
1 can Roasted Bell Pepper (Topping)

Instructions

500F ~ 550F in oven.
Yield: Six 12" crust
NOTE:
Roll the crust as thin as possible.
Use a lot of flour.
Cut the dough in six equally.
Batch Process:
1. Cook only the crust for 1 ~ 2 minutes in oven.
2. Take it out and repeat it for the rest of the crust.
3. After the topping, cook the pizza for 7 ~ 8 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

1 cup warm water (110 degrees F)
1 1/4-oz envelope active dry yeast
1 teaspoon Sugar
1 tablespoon extra-virgin olive oil plus 1 1/2 teaspoons
3 cups bleached all-purpose flour
1 teaspoon Salt

Instructions

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Traditional Pizza Dough Recipe

Ingredients

4 cups all purpose flour
1 1/2 cups warm water
1 package of active dry yeast
1 tsp salt
2 Tbsp extra virgin olive oil
1 Tbsp of sugar

Instructions

-In a large bowl pour warm water and sugar.
-Stir to dissolve sugar.
-Add yeast and gently stir until yeast is dissolved.
-Let mixture sit for around 15 min to activate yeast.
-Add oil and salt and gently stir.
-Add one cup of flour and mix.
-Add second cup of flour and mix until sticky.
-Add third cup of flour and mix until dough becomes thick.
-Place the dough on a floured board and gradually knead in the remaining flour.
-Dust with extra flour and continue kneading until dough becomes firm. About 10 min.
-Kneading is complete when you have a smooth silky ball of dough. It's better to over knead then to under knead.
-Grease a large bowl with a little olive oil.
-Place dough in the bowl turning once to coat the dough with oil.
-Cover with a dish towel and place it in a warm spot in your kitchen for about 2 hrs allowing the dough to double in size.
-Take the dough out of the bowl and cut in half and roll the two balls.
-With a rolling pin roll out the desired size and thickness and place on greased baking pan or pizza paddle.
-Cover and let sit in a warm place again for another hr.
-Add your favorite toppings.
-Pre-heat oven to 450 degrees
-Cook the pizza for around 10-15 min until the crust is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

1 1/2 tsp Instant Yeast
3/4 cup Water Warm Water
2 tablespooons Vegetable oil
2 1/2 cups Flour
1 1/2 tsp Kosher salt
1 tablespoon Sugar

Instructions

In a mixing bowl combine the Instant Yeast, 2 Cups of the flour, salt and sugar and mix.
Add the oil and slowly mix in the water (115? or so in temperature) as needed until the dough just sticks together. Turn the dough out onto a floured surface and knead until smooth and silky. A good way to test this is to pull off a small piece, roll it out into a ball then flatten out into a disk. Then flatten it out and stretch it into a 'window pane' if you can get it thin enough to see light through then it is ready, if it tears, it is time to knead some more. Alternatively you can oil up the kneading hook on your favorite mixer and let it do all the hard work.
Depending on how much time you have, you can either set this in a warm spot to rise for an hour before punching down and rolling out, or you can let it sit all day in a cool location and let it rise slowly. This will give a different flavor than by the faster method!
From here you can roll the dough out and adorn in your favorite way.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Bread Recipe

Ingredients

Hoagie Rolls (one package of 6-slice into two pieces)
Pizza Sauce--28 oz
Mozzarella Cheese-4 cups (depends on how much cheese you like)
Pepperoni
Mushrooms (Optional)
Hot Dogs (cut down the middle-but not into 2) (optional-I love pizza dogs and always make some of these when I make pizza bread)

Instructions

Preheat oven to 350
Slice hoagie rolls into two-lay out on cookie sheets
Cover rolls with pizza sauce
Sprinkle cheese on top of the sauce
Layer pepperoni or place hot dogs on top of cheese
Place 3-4 mushrooms on each piece of bread (optional)
Place completed pizza bread in preheated oven and cook for about 15 minutes or until cheese is melted.
Let Cool and Enjoy! I always make double and sometime thirds-I think they are great the next day as well if there are any leftovers left.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

4 cups bread flour
1 teaspoon Sugar
1 envelope instant dry yeast
2 teaspoons Kosher Salt
1 1/2 cups water, 110 degrees F heat in microwave 45 seconds
2 tablespoons Olive oil
2 teaspoons Olive oil

Instructions

1. Combine bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While 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 out onto a lightly floured surface and gently knead into a smooth firm ball.
2.Grease a large bowl with the other 2 teaspoons of oil and add the dough. Cover the bowl with plastic wrap and put it in a warm area to let it double in about an hour. Turn the dough out onto a lightly floured surface and divide into 3 equal portions. Let the dough rest for 10 minutes.
3. Any dough not being used immediately can be wrapped with plastic wrap and frozen. To use, remove from freezer and let thaw - 2 or 3 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2.75 cups warm water
1.5 tbs active yeast
1.5 tbs salt
1 tbs sugar
1/4 cup olive oil
6.5 cups flour

Instructions

1) Mix the yeast, salt, sugar and olive oil with the water in a large bowl
2) Mix in the flour without kneading, using a wooden spoon.
3) Cover (not airtight), and allow to rest at room temperature for about two hours.
4) Use for a pizza immediately or place in refrigerator and let sit for at least four hours before freezing in individual bags.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

500 grams All purpose flour
1 1/2 teaspoons Salt
1/2 cube Yeast crumbled
2 tablespoons Olive oil
325-350 ml Water warm

Instructions

Pour all ingredients into a bowl and knead them into a firm, dry dough. Let it rest for about an hour, until it reaches twice its size. Open on a flat surface, add ingredients and leave in pre-heated oven (about 200C) for about fifteen minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Eight-hour Pizza Dough Recipe

Ingredients

1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
1/2 teaspoons dry active yeast
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
vegetable oil (or cooking spray) for oiling bowl
semolina for dusting peel

Instructions

Note:
This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they're not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour. Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. This recipe contains a total of 1 3/4 cups water, while the original that appeared in the magazine in 1995 contains 1 1/2 cups.
1. Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let stand at cool room temperature (about 68 degrees) until doubled in size, about 8 hours.
3. Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
4. Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
THIN CRUST
14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes
12-inch pizzas (Master Recipe makes 4) - 5 minutes
8-inch pizzas (Master Recipe makes 8)- 3 minutes.
MEDIUM-THICK CRUST
12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes
8-inch pizzas (Master Recipe makes 4) - 5 minutes
6-inch pizzas (Master Recipe makes 8) - 4 minutes.
Stretch, Don't Roll:
1. Flatten the dough into a disk using the palm of your hand.
2. Starting at the center and working outward, use your fingertips to press the disk to about 1/4-inch thick.
3. Using one hand to hold the dough in place, use your other hand to stretch the dough outward. For a medium-thick pizza crust, repeat the stretching by turning the dough a quarter turn after each pull, until it is the correct diameter. For a thinner pizza, let the dough relax for 5 minutes, then continue stretching it until it has reached the correct diameter.
4. Carefully lift the dough and transfer it to a peel dusted with semolina; proceed with the toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

2 cups Flour
1/2 envelope instant rise yeast
3/4 teaspoon Salt
1 tablespoon olive oil
3/4 cup warm water

Instructions

Mix flour, yeast, salt. Add oil, then water. Mix until dough forms sticky ball that clears sides of bowl, 1-2 minutes. Let rise in warm place until doubled in size, 1-2 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

31 cups All purpose flour sifted
13 cups Lukewarm water
1 1/4 cups olive oil
5 tablespoon Active yeast
5 tablespoon Salt

Instructions

Begin by sifting the flour and salt together and place in a mixer with a dough hook. Next combine the water and oil in a bowl and sprinkle the yeast in the wet mixture. Turn the mixer on low and add the wet mixture to the flour and salt. Mix until dough forms and pulls away from the side of the bowl.
Tip: You may need to add some more flour to the mixture as it mixes.
Lightly flour a work table and scrape your dough onto the table. Kneed the dough for approx. ten minutes. Place the kneeded dough in a lightly floured bowl and cover with a damp towel. Sit in a warm area and let rise until doubled in size.
After the dough has risen it is ready to cut into portions and use as needed.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 packet Yeast
1 cup Warm water
1 teaspoon Sugar
1 teaspoon Salt
2 tablespoons Olive oil (flavored)
3 1/2 cups Flour (approx.)

Instructions

~ by hand :-) (although I use a Kitchen-Aid Mixer) from the kitchen of Maureen Bills In a large bowl, dissolve yeast in water. Stir in sugar, salt and oil. Add 2 cups of flour, beat until smooth. Add enough remaining flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with oil. Cover, let rise in a warm place until double. Punch down; shape at once or cover and refrigerate. Optional: When mixing in sugar, salt and oil - you can also add some garlic salt, and/or parmesan cheese for flavor.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough Recipe

Ingredients

1 c warm water (95-115F)
1 1/4 tbsp traditional active yeast
2 tbsp honey
1/4 c olive oil
1/2 tsp salt
3 1/2 c whole wheat flour
2 cloves garlic, minced (or garlic powder)
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
pepper to taste (this alleviates any yeasty flavour...which I dislike!)
Take care with your herb/garlic additives -- if too large, the dough may tear.

Instructions

Pour warm water in bowl; add honey and salt. Mix until blended.
Add the yeast and give a stir. Let sit until yeast activates -- up to 5 minutes.
add 1 c flour, olive oil, garlic, oregano, basil, red pepper flakes and pepper. Mix well.
Add the remaining 2 1/2 c flour and mix. The dough should turn into a ball -- if too dry add water, one tbsp at a time until it balls; if too wet add flour, one tbsp at a time.
The garlic, spices and herbs can be omitted, but they add a hearty flavour to the crust.
Place on a floured surface and knead for approximately 1 minute.
Place dough in a bowl, covered with a towel or plastic bag to rise.
after 45 minutes, the dough should have doubled.
Punch it down to deflate it and let it rise for another hour to hour and a half.
Roll it out by hand into desired shape and then with a pin to desired thickness. 1/4" thick will render a 'normal' crust, but it can be rolled incredibly thin as well for a very tasty, crisp crust.
Place on a lightly greased pizza sheet or stone, poking holes all over with a fork.
Add toppings.
Bake at 400 F for 20-25 minutes. Less for pizza sheets, more for baking stones.
We love fluting the crust like a pie, adding grilled onion, green and red peppers, garlic and broccoli all over a barbecue sauce, and topping with a light bit of grated Parmesan. On occasion we'll brush or stuff the crust with pesto or throw dollops of peppered ricotta over the toppings. If you're not fond of yeast, adding pepper to to top of your cooked pizza will counteract the yeasty flavour.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 tablespoon sugar
1 teaspoon instant yeast
3/4 cup warm water between 110-120 degrees
1 tablespoon olive oil
2 cups bread flour
1 tablespoon salt I use garlic salt

Instructions

In bowl of stand mixer, combine sugar yeast and water. Let sit for 10 minutes to proof. If you do not see foam after ten minutes, either your water is too cold, too hot or your yeast is dead.
Add olive oil, flour and salt. Using the dough hook of your mixer, mix slowly until everything is combined. Turn the mixer to med and let kneed for 20-30 minutes, stopping once or twice to make sure everything is mixed thoroughly, push the dough down that has creeped up the dough hook, etc.
Put the dough ball in a greased bowl (I just use the mixer bowl) and cover with plastic wrap. Let rise in warm, draft free place until doubled in size, about 2 hours.
Cut dough into 2 or 3 parts, roll out, let rise again for 30 minutes.
Top with your favorite toppings and bake.
I bake these on my gas grill which I can get very hot. A pizza stone is a good way to go if you don't have a grill.

Thu, 16 Jul 2026 00:00:00 GMT

Thin Crust Pizza Dough

Ingredients

0.25 ounces Yeast
1/4 teaspoon Granulated sugar
3/4 cup Water 110 degrees Fahrenheit
1 3/4 cup All purpose flour
1/2 teaspoon Salt

Instructions

1. Dissolve yeast and sugar in water; allow to rest for 8 minutes.
2. In a separate bowl, combine flour and salt.
3. Pour yeast mixture over flour mixture and mix well with a heavy spoon.
4. Turn dough onto a floured surface and knead for 2 minutes.
5. Working from the edges to the center, press dough into a 12" to 16" circle.
6. Place dough on a lightly greased pizza pan and stretch dough to edges.
7. Spread sauce over crust and top with cheese and desired toppings.
8. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

13.5 oz All purpose flour
2 1/4 teaspoon Yeast active dry yeast
1 teaspoon Brown sugar
1/2 teaspoon salt
7 oz Water
1 oz Extra virgin olive oil

Instructions

Add ingredients into the bread maker, and use dough cycle.

Thu, 16 Jul 2026 00:00:00 GMT

Thin & Crispy Pizza Dough

Ingredients

1 1/2 teaspoon yeast
1 1/2 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Vegetable oil
3/4 cup warm water
3 1/2 cups bread flour not pastry flour, need high gluten level

Instructions

Mix all ingredients except flour in large bowl. You can use a stand mixer (i.e. KitchenAid) or hand-mix if you want a work-out. After the yeast, salt and sugar is dissolved, add the flour and slowing mix until a dough ball forms. Don't over-mix or knead.
Place the dough in the refrigerator for 24 hours, then bring to room temperature before rolling it out.
Dust the pizza pans with flour.
Pre-heat oven to 475 degrees Fahrenheit.
Roll the dough very thin, using ample flour on your work surface and rolling pan. Transfer the dough to the pan, trim the edges, and prick the crust thoroughly with a fork or dough docker (to avoid bubbles).
Pre-cook the crust for 3-4 minutes. Remove the crust, let it cool slightly, then add pizza sauce, toppings and mozzarella cheese. Cook for another 10-12 minutes until crust is crisp and cheese is slightly brown. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Thin Crust Pizza Dough

Ingredients

6 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 3/4 cups bread flour

Instructions

Mix the water, oil, yeast and sugar in a small bowl.
Mix everything in a food processor until it starts to from small crumbs.
Press the crumbs together to form a ball.
Place the ball in a bowl, cover and let it rise for 24 hours.
Roll the dough out very thinly on a lightly floured surface.
Poke the dough with a fork all over.
Place the dough on a pan and bake in a preheated 500F/260C oven until it just starts to turn golden brown, about 4 minutes.
Pull the pizza out of the oven and top with the toppings.
Bake in the 500F/260C oven until the edges are golden brown and the cheese has melted, about 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3/4 cup warm water
1 teaspoon honey or sugar
2 teaspoons active dry yeast
1 tablespoon olive oil
2 cups flour
1/2 teaspoon salt

Instructions

Mix the water, honey and yeast and let sit until foamy, about 10 minutes, before mixing in the oil, flour and salt until it forms a ball.
Knead the dough on a floured surface until it is smooth and elastic, adding enough flour to prevent it from sticking, about 5 minutes.
Oil a large bowl, place the dough in it, cover it and let it rise to doubles in size, about 1 1/2 to 2 hours.
Form or roll the dough into the desired shape, place on an oiled baking sheet, top with your favourite toppings and bake in a preheated 500F/260C oven until the edges of the dough are golden grown, about 10-15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

2 cups bread flour , plus more as needed
2 teaspoons sugar
1 teaspoon kosher salt
1 envelope instant yeast
1 cup warm water (105 to 115 degrees F)
2 tablespoons Extra virgin olive oil , plus more for oiling the bowl

Instructions

Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-1/2 to 2 hours.
Press dough gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal portions. Roll each piece into a tight ball; cover loosely with plastic wrap, and allow dough to rest for 15 minutes.
Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment as needed. Cover stack of dough rounds with plastic wrap and set aside.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

2 1/2 teaspoons dry yeast (1 envelope)
1/2 teaspoon Sugar
3/4 cup Lukewarm water
2 cups All-purpose flour
1 teaspoon Salt
3 tablespoons olive oil

Instructions

Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and let proof for 10 minutes. Mixture should look frothy. Add remaining flour, salt and olive oil and mix well. Turn out onto a lightly floured work surface and knead for 8-10 minutes or until dough is elastic and smooth. Alternately you can do this with the dough hook in a heavy duty mixer. Dough should feel moist and tender. If its too stiff, add a bit more water. Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 cup Water
1 tablespoon Yeast
1 1/2 cup semolina flour
4 1/2 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Sugar

Instructions

Mix water and yeast. Mix in other ingredients and knead till soft. Let rise till double. Enough for 3 pizza's.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 tsp. granulated sugar or honey
1 -1/2 tsp. table salt (or 2-1/2 tsp. kosher salt)
1 -1/4 tsp. instant yeast
1 -1/2 Tbs. extra-virgin olive oil more as needed
Semolina flour

Instructions

Combine the flour, sugar or honey, salt, yeast, and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 11 fl. oz. (1-1/4 cups plus 2 Tbs.) cool (60? to 65?F) water. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes.
Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer?s dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off like a Post-it note, leaving only a slight residue. It may stick slightly to the bottom of the mixing bowl but not to the sides.
Chill the dough: Lightly oil a bowl that?s twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap (like burping it) and then reseal. Use the dough for pizzas, calzones, or stromboli as directed in the recipes.
Make Ahead Tips
It?s best to mix the dough at least a day before you plan to bake. The dough keeps for up to 3 days in the refrigerator or for 3 months in the freezer. To freeze the dough: After kneading the dough, divide it into 4 pieces for pizzas or calzones or 2 pieces for stromboli. Freeze each ball in its own zip-top freezer bag. They?ll ferment somewhat in the freezer, and this counts as the rise. Before using, thaw completely in their bags overnight in the fridge or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

7 1/4 ounces All purpose flour
7 1/4 ounces Semolina*
1/4 ounce Pizza Dough Flavor optional but delicious
1 teaspoon instant yeast
1 1/4 teaspoon salt
7/8 ounce Extra virgin olive oil
9 ounces Water Luke Warm, more if needed

Instructions

1) Dough: Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft. You can also make the dough in a bread machine set on the dough cycle. If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").
4) Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
9) To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.
10) When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Traditional Pizza Dough 1

Ingredients

1/4 cup Water (110 to 115 F.) more if needed
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 packet Dry yeast
1/4 cup Warm Water (110 to 115 F)
1 tablespoon Olive Oil (Room Temperature)
1 1/2 cups Unbleached flour more if needed

Instructions

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.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 cup water 110 degrees
1 package yeast
1/2 teaspoon honey
2 1/4 cups flour
3/4 teaspoon salt
1 tablespoon olive oil

Instructions

Proof yeast, water and honey. Mix remaining ingredients and add proofed yeast mixture. Knead for 5 - 10 minutes on a floured surface adding flour sparingly as needed. Place in a bowl coated with cooking spray. Turn once to coat. Cover and put in a warm place for two hour2 until doubled in bulk. Press out into circle and top with favorite ingredients.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 1/2 cups warm water
2 pkts Yeast
1 tblspn Granulated sugar
1/4 cup Extra virgin olive oil
2 tsp Salt
4 cups gluten free flour

Instructions

cover with plastic wrap
let rise double the size
cut in half
press round to 12" diameter

Thu, 16 Jul 2026 00:00:00 GMT

The Easiest Pizza Dough In The World

Ingredients

1 packet yeast (2 1/4 teaspoons)
1 cup warm water
2 1/2 cups flour
1 tsp honey
1 tsp salt
2 tbsp olive oil
Cornmeal

Instructions

Preheat oven to 400F. In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.
Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Jeffs Epic Homemade Pizza Dough

Ingredients

1 tablespoon dry yeast
1 1/4 cups warm water
4 cups all-purpose flour
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon sugar

Instructions

In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved. Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center. Add the yeast and olive oil. Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this. If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl. Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface. Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
Place the dough balls on a sheet of parchment. Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like bake in a 400°F oven for approximately 15 to 20 minutes (less or more time as required). Keep an eye on it until the cheese browns and the crust looks done to your liking.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Pizza Dough

Ingredients

1 1/4 cups whole wheat flour
1 cup unbleached all purpose flour
1 teaspoon kosher salt
1 packet active dry yeast (or 2 1/4 teaspoons)
1 cup warm water
1 tablespoon honey (1/2 tbsp. sugar can also be used)
1 tablespoon extra-virgin olive oil (plus more for bowl)
cornmeal and extra flour (for rolling out)

Instructions

Add yeast to the warm water and honey. Mix together and let sit until foamy and about doubled in size (about 10 minutes).
Meanwhile, mix together the flours and salt.
Mix yeast mixture and 1 tablespoon olive oil in to flour mixture. Stir with a wooden spoon until combined. Turn onto a well-floured surface and knead with your hands until dough is stretchy and elastic, adding flour as needed.
Form a ball with the dough and turn to coat in an olive-oil covered bowl. Cover with a clean kitchen towel and allow to rise for one hour in a warm, draft free area.
Form one or two balls with the dough, depending on if you want thick or thin crust pizza. At this point, you can refrigerate or freeze until you want to make pizza.
When you are ready to use, allow it to come to room temperature for one hour.
Roll out pizza dough on a surface sprinkled with flour and cornmeal.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Recipe

Ingredients

1/4 cup light red wine or white wine
3/4 cup warm water
1 1/2 ounces yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 1/2 cups double zero flour and 1/2 cup all-purpose flour, sifted together

Instructions

Combine the wine, water and yeast in a large bowl and stir until the yeast is dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest for 15 minutes.
To make the pizzas: Dust a clean work surface lightly with flour. Working with one piece of dough at a time, use your fingers and palms to flatten the dough into a 10- to 12-inch round, each about 1/8-inch thick.

Thu, 16 Jul 2026 00:00:00 GMT

Quick and Easy Pizza Dough

Ingredients

0.667 cup warm water (110°F)
0.25 ounce active dry yeast (not rapid rise; 2 ¼ teaspoons)
1 teaspoon sugar
1.75 cups unbleached all-purpose flour, plus more for dusting
1.25 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Instructions

Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a 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, 30 to 45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade No-Knead Pizza Dough by Jim Lahey

Ingredients

3 cups All purpose flour + for dusting
1/4 tsp Instant Yeast
1 1/2 tsp Salt
1 1/2 cups Water at Room Temp

Instructions

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky) and dough forms a ball. Cover the bowl with plastic wrap and let rest for 12-24 hours in a warm spot, about 70 degrees.
2.Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest 15min.
3. Divide the dough into 4 pieces and shape wach pieces into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours. Preheat oven to 450F, placing a pizza stone on a rack in the oven.
4. Stretch or toss the dough into the desired shape, and cover with sauce and toppings. Transfer to oven and bake on top of a very hot pizza stone 35-30min, until crust is brown and bubbly.
Note: ** Do not roll pizza dough out with rolling pin, push with fingers from inside out to edges, but do leave edges untouched to allow the dough to rise naturally around edges and not be flattened.

Thu, 16 Jul 2026 00:00:00 GMT

The Easiest Pizza You'll Ever Make

Ingredients

1 tablespoon (12g) granulated sugar
1 tablespoon (9g) active dry yeast or instant yeast or 1 packet active dry yeast
1 tablespoon (18g) table salt
2 cups (454g) water lukewarm
2 tablespoons (25g) olive oil optional
5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour or 5 1/2 to 6 cups (682g to 744g) King Arthur Pizza Flour Blend enough to make a soft smooth dough
2 tablespoons (12g) King Arthur Pizza Dough Flavor optional

Instructions

Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it)., Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups (660g) flour and adding more as necessary to make a soft, smooth dough., Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes., Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule., Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan. Let the dough rest several times to relax it and make it more cooperative. If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size. Again, letting it rest periodically makes the job easier., Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment., Preheat your oven to 450°F. While it's heating, get out your toppings, which you've prepared ahead. Some possibilities include sliced pepperoni; sautéed mushrooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese., Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese., Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven., Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

5 cups warm water
2 tablespoon yeast
2 Eggs
2 tablespoons Vinegar
1/3 cup oil
1/3 cup sugar
10 cups flour

Instructions

Add yeast to warm water. Add eggs, vinegar and blend. Add sugar, oil and 5 cups of flour, one cup at a time. Stir. Add remaining flour and let rise 1/2 hour.
Makes two pizza crust recipies

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Pizza Dough

Ingredients

1/3 cup warm water (105°F to 110°F)
2 teaspoons active dry yeast
3 3/4 cups all-purpose flour (about 1 pound), plus more as needed
1 3/4 teaspoons kosher salt
1 cup cool water (60°F to 70°F)
Extra-virgin olive oil

Instructions

Combine 1/3 cup warm water and yeast in a small bowl. Let stand until mixture is foamy, about 5 minutes. Meanwhile, stir together flour and salt in a large bowl; create a well in center of flour mixture. Pour yeast mixture and 1 cup cool water into well. Stir together using your fingers, moving hands in small circles to gradually incorporate flour mixture into water mixture and working from center of well out. Once all flour is incorporated, transfer dough to a clean work surface. Knead until dough is smooth and shiny, 5 to 7 minutes. If dough is very sticky, knead in additional flour, 1 tablespoon at a time.
Transfer dough to a large bowl brushed with oil. Brush top of dough with additional oil to prevent a skin from forming. Cover bowl with plastic wrap, and let dough rise in a warm place (75°F to 85°F) until doubled in volume, 1 hour and 30 minutes to 2 hours.
Punch down dough in bowl to deflate; transfer dough to a clean work surface, and divide into 4 (about 6-ounce) portions. Shape each portion into a ball. Arrange dough balls on a baking sheet lightly greased with oil, spacing at least 2 inches apart. Brush tops of dough balls with oil, and cover loosely with plastic wrap.
Let dough balls stand at room temperature until doubled in volume, 30 to 40 minutes. Proceed with desired grilled pizza recipe as directed.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Way to Make Pizza Dough at Home

Ingredients

1 pound Pizza dough
1/2 cup Tomato sauce
2 cups diced peppers
2 cups sautéed mushrooms
2 cups Pepperoni
2 cups sliced cheese

Instructions

1. Get the oven as hot as 550°F or more. Put a rack in the lower middle of the oven and heat it to 550°F or higher. If you have a baking stone, put it on the rack. Don't be afraid to turn the heat all the way up; this will help make a top that is crunchier and tastes better. Wait at least 30 minutes before using the oven.
2. The dough should be split in half. This much dough makes two 10-inch pizzas. Split the dough in half, and while you make the first pizza, cover one half with a clean cooking towel or an upside-down bowl.
3. Flatten the dough. Baking pizza on parchment paper: Cut off a long, thick piece of parchment paper that is about 12 inches long. Roll out each piece of dough into a big ball with your hands and place it on the parchment paper. You can roll the dough out with your hands or a rolling pin until it's no more than 1/4 inch thick. If the dough starts to get smaller, wait 5 minutes and then roll it out again. Place the pizza on top. Put half of the sauce in the middle of the pizza and spread it out to the edges with the back of the spoon. Partially cover the pizza with toppings and cheese.
4. Just bake the pizza. Slide the pizza onto the baking stone using a pizza peel or the back of a baking sheet. The pizza should be on parchment paper or cornmeal. Bake the pizza on the baking sheet if you don't have a baking stone. After five minutes, turn the pizza over. Slide the parchment paper out from under the pizza and throw it away if you used it. After 3 to 5 minutes, the top should be golden brown and the cheese should be melted and browned in some places.
5. Cut it up and serve it. Move the pizza to a rack to cool down a bit, but not too much. Wait until you can handle it. Put it on a cutting board, cut it up, and serve. Use the rest of the dough, cheese, and toppings to make a second pizza.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/2 cup water warm
2 teaspoons white sugar
2 tablespoons yeast
1 cup milk
1/2 teaspoon salt
6 tablespoons oil
3 cups flour up to 4 cups

Instructions

Mix the warm water, sugar, and yeast together and let stand about 10 minutes, until bubbly. Beat in the rest of the ingredients. Knead the dough slightly and let rise in a warm place until doubled in size. Once it has risen, punch it down and form it into 1 thick crust pizza crust, or 2 thin crust pizzas crusts. Cover with pizza sauce and toppings and cook right away.

Thu, 16 Jul 2026 00:00:00 GMT

Northern Italian Pizza Dough Recipe

Ingredients

1 1/2 cups warm water (105 to 110 degrees)
2/3 of a cake of yeast
3 3/4 cups all-purpose flour (plus extra for kneading the dough)
1 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
tsp garlic

Instructions

Crumble the cake yeast into the 1-1/2 cups of warm water, stir and set aside. Stir the flour and salt together in a bowl. Add the olive oil and the water/yeast mixture to the flour. Stir by hand until you have a dough ball. Knead the dough on a flat, floured surface for 5 to 10 minutes. Put dough in a lightly oiled bowl, cover, and let rise for 1 1/2 to 2 hours until dough has doubled in size. Punch down and divide dough in half (for 2 large crusts) or fourths (for 4 individual crusts.) Roll each section into a round; flatten by hand (do not use a rolling pin) and place on a flat surface, covering loosely. Let rise for 30 minutes. By hand, pull the dough into it's final shape (large and round). Do not use a rolling pin, which squeezes the carbon dioxide out of the dough and results in a very boring crust. Top with your favorite toppings, and bake in a preheated 450 degree oven on baking tiles or a pizza stone about 10 minutes, or until toppings are done.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 teaspoons dry yeast
3/4 cup lukewarm water 110-115 degrees
2/3 cup bread flour
4 cups all-purpose white flour
1/4 cup Whole-wheat flour
1 cup water room-temperature
2 teaspoons salt
1/3 cup Extra virgin olive oil

Instructions

1. In a small bowl, sprinkle the dry yeast over the lukewarm water. Let sit for 5 minutes, then stir. Allow it to sit until yeast becomes bubbly, about 5 minutes.
2. Add the bread flour to the yeast mixture to make the "sponge." Rest it for 30 minutes.
3. In a large bowl, mix the white and whole-wheat flours and salt.
4. Make a well in the mixed flour and add the sponge, the remaining cup of water, and the oil. Mix until shaggy. This can be done in a mixer with the paddle.
5. Dump the shaggy mass out of the bowl onto a lightly floured work surface and knead until smooth. Place in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in volume.
6. Form the dough into "pizza balls," about 4 ounces apiece for 6-inch pizzas and 8 ounces apiece for 12-inch ones. Wrap each ball loosely in plastic wrap.
7. Let the balls you'll be using rest at room temperature for about 45 minuets. Extra dough balls may be frozen.
8. To shape the pizza: On a well-floured surface, form the dough into a disk by pushing it down with the tips of your fingers, working from the center to within about 1/4 inch of the edge of the dough.
9. Lift the pizza up and, working with your knuckles (palm out) on the underside of the dough, gently pull it into a round shape, alternately stretching and turning the dough until it's 12-inches in diameter and very thin, almost translucent.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough #6

Ingredients

1 1/4 cups water warm (110-120 degrees)
1 pk Active dry yeast
1 1/4 tablespoons Sugar
3 1/4 cups Flour
1/2 teaspoon Salt
1 tablespoon Olive oil or butter

Instructions

From: starsabre@oui.com (jt august) Date: 08 Mar 1994 10:13:23 -0600 Here is the recipe I used at a pizza parlour I worked at a decade ago - scaled back from the industrial size to an amount appropriate for a single family. Dissolve sugar and yeast in warm water. Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely) While yeast water is brewing, place in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle) the flour and salt. When water is ready, add to flour, along with 1 tbsp olive oil or butter flavoured oil (latter is personal touch I prefer) Mix thoroughly for about 4-6 minutes, being ready to add flour or water if necessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch. Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people don't allow the dough to properly rise, resulting in a tough, unpleasant dough. Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly. Prepare toppings and sauces as desired. Cook pizza at 475 until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). NOTE: For Chicago style deep dish, follow these directions at the point where the dough is rolled out. Grease a 12 inch pan (edges should come up at least 1 1/2 inches for best effect, but a shallower pan can be used, and the dough shaped to stick up instead) with olive oil. Roll dough to cover pan, but remain thick . Place dough so that a lip sticks upward along center of pan. Paint a thin layer of olive oil over exposed surface. Cover with plastic wrap and set in warm place to rise for 25-30 minutes (do not permeate crust). Bake in preheated oven at 425 for 4-6 minutes, until crust just starts to look glossiness, and becomes mildly firm to the touch. This is called par-baking. Remove from oven, and cool. Prepare toppings and sauces to taste. Bake at 475 until crust is golden brown and cheese is slightly browned and bubbling. Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

1 1/2 Cups Whole wheat flour
1 Tbsp Baking powder
1/2 Tsp Salt
2 Tsp Fresh oregano
1 Tbsp Apple sauce
1 Cup Water

Instructions

Combine all dry ingredients. Add apple sauce and mix. Add water and mix. Mix dough thoroughly. Add more flour if dough is excessively sticky (it should be a little sticky). Transfer dough to an oiled baking sheet, and with floured hands, spread the dough on the sheet to desired thickness and size. Preheat oven to 450. Bake for 7-8 minutes. Then add toppings. Bake another 8 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

3 3/4 cups All purpose flour
1 1/2 teaspoons salt
1 1/3 cups warm water
1 tablespoon Sugar
1 package Yeast active dry yeast
3 tablespoons Extra virgin olive oil

Instructions

Wisk flour and salt together, make a well in the flower and add the water. Add yeast and sugar to the water and wait till foamy, approximation 5-10 minuets. Add olive oil and kneed till smooth. roll into a ball and cover to rise until doubled, approximation 1 hour.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

9 ounces Russet potatoes peeled and quartered
3 1/2 cups All purpose flour (17.5 ounces)
1 cup warm water (110 degrees)
1 1/2 teaspoons instant or rapid rise yeast
6 tablespoons Extra virgin olive oil
1 3/4 teaspoons salt

Instructions

1. Boil potatoes and pass through food mill or ricer. Measure out 1 3/4 cups.
2. Adjust oven racks to upper-middle and lowest positions and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat for 10 minutes, then turn off oven.
3. Using stand mixer fitted with dough hook, mix 1/2 cup flour, 1/2 cup water, and yeast together on low speed until combined; cover bowl tightly with plastic wrap and let sit until bubbly, about 20 minutes.
4. Add 2 tablespoons oil, remaining 3 cups flour, remaining 1/2 cup water, salt, and potato to flour mixture and mix on low speed until dough comes together. Increase speed to medium and knead until dough comes together and is slightly tacky, about 5 minutes. Transfer dough to large, lightly greased bowl; cover tightly with plastic and let rise on lower rack in warm oven until doubled in size, about 30 - 35 minutes.
5. Grease bottom of 14-inch cake pan with remaining 4 tablespoons oil. Remove dough from oven; transfer to clean counter and press into 12-inch round. Transfer round to pan, cover with plastic, and let rest until dough no longer resists shaping, about 10 minutes. uncover and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic, let rise at room temperature until doubled in size, about 30 minutes.
6. One hour before baking, set baking stone on lower rack and heat oven to 425 degrees. Uncover dough and prick generously with fork. Bake on baking stone until dry and lightly browned, about 15 minutes.
7. Remove pizza from oven. Spread partially baked crust with sauce. Return pizza to baking stone and continue baking until cheese melts, 10 to 15 minutes. Move pizza to upper rack and continue to bake until cheese is spotty brown, about 5 minutes longer.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough for Thin Crust Pizza

Ingredients

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Instructions

Mix a little sugar into the warm water.
Sprinkle yeast on top.
Wait for 10 minutes or until it gets all foamy.
Pour into a large bowl.
Add flour, salt, olive oil.
Combine.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
Cover and let rest for 20-30 minutes.
Lightly grease two 12-inch pizza pans.
Sprinkle with a little bit of cornmeal.
Divide dough in half.
Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
Try to make it thicker around the edge.
If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
Makes 2 12-inch pizzas.
If you don't want to use all the dough, you can freeze it.
Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza dough

Ingredients

500g '00' flour or plain flour, plus extra for dusting
1 tsp salt
½ tsp dried yeast (not fast-action)
300-350ml warm water
oil, for greasing

Instructions

It’s easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It’s always a good idea to wait 5 mins before using the liquid to see if the yeast is working – little bits will start to rise to the top and you’ll know it’s active.
Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it’s lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that’s warm and leave until the dough has doubled in size. If it’s a hot day, it should only take 2 to 3 hrs to rise, but it could take 4 hrs if it’s cold. (If you don’t plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) – dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film, for 20-30 mins, while you prepare the toppings. You can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.
To shape the dough: If you want to get air pockets and a light but crisp dough, then don’t use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles – take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it’s about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you’re ready to cook. Once you’ve mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
Place the pizza on a floured baking sheet (with no edge) or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill – don’t use oil as it sticks more and won’t transfer as well.
Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
Assemble the pizza of your choice – see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough - No Yeast

Ingredients

2 1/2 cup flour
2 3/4 tsp baking powder
1 tsp salt
1 Tbsp oil plus 2 Tbsp of oil for brushing crust
3/4 to 1 cup water
Your choice of sauce veggies, cheeses, etc. as toppings.

Instructions

Mix dry ingredients. Add ¾ cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
Divide dough into 2 parts (one may be wrapped tightly and frozen if you prefer).
Place on pizza pan, mash/spread out flat and turn up edges ½ inch and pinch.
Brush each circle with remaining 2Tbsp of oil.
Layer your choice of toppings evenly onto prepared crust(s).
Bake at 400°F for 15-25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

2 teaspoons bread machine yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water
2 tablespoons water

Instructions

Place all ingredients in order listed into machine
select the DOUGH cycle and press start
when compleate, take dough out of machine and place in well greased bowl, and roll the dough around in the bowl to coat in oil
cover and leave to rise in a warm place for 30 min
knead risen dough lightly
roll dough into a circle and add topping and bake 15ish minutes

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 envelope active dry yeast
1 cup warm water
Pinch of sugar
2 1/4 teaspoons kosher salt
3 tablespoons whole wheat flour
Extra-virgin olive oil
2 1/2 to 3 cups unbleached all-purpose flour

Instructions

In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Stir in the salt, whole wheat flour and 1 tablespoon of olive oil. Gradually add 2 cups of the all-purpose flour, stirring with a wooden spoon until the dough is fairly stiff. Turn the dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and no longer tacky, 5 to 6 minutes.
Transfer the dough to a lightly oiled bowl and brush the surface with olive oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1 1/2 to 2 hours.
Punch down the dough and knead it lightly, then return it to the bowl. Cover the bowl and let the dough rise again until doubled in bulk, about 45 minutes. Punch down the dough again and use or refrigerate.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

16 ounce all-purpose flour plus extra for peel and rolling
1 packet instant yeast or rapid rise yeast
1 tablespoon kosher salt
10 ounce warm water approximately 105 degrees F
2 tablespoons olive oil plus 2 teaspoons for bowl
1 tablespoon malted barley syrup

Instructions

Dough:
Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
To shape and cook the pizza:
Heat a gas grill to high and make sure the grill grates are clean and free of debris.
Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Dock crust to avoid bubbles.
Put sauce and toppings on crust and and place on hot pizza stone for 7-10 minutes - until done.
Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

Thu, 16 Jul 2026 00:00:00 GMT

The best pizza dough

Ingredients

1 1/3 c. warm water
2 Tbsp olive oil
1 tsp sugar
1 tsp honey
1 1/4 tsp salt
2 c. AP flour
1 1/2 c. bread flour
1 tsp baking powder
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1 1/2 tsp yeast

Instructions

Put ingredients in bread machine in the order listed and use dough setting to combine and let the dough rise. Cut in half and roll out onto large pizza pans. Prebake dough with no toppings or sauce at 425F for 5 minutes. Add sauce and desired toppings then bake for an additional 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough

Ingredients

400 grams Bread flour
1 teaspoon Kosher Salt
1 pack Instant yeast or about 2 1/4 teaspoons
220 ml Water heated to 100-110F
1 tablespoon olive oil

Instructions

Mix all ingredients in a stand mixer with a dough hook until the dough ball approx 5-7 minutes.
Remove from bowl onto lightly floured surface and need 2-3 minutes until smooth.
Place doughball into a bowl thats been lightly oiled with olive oil and cover with a towel
allow the dough to rise at room temp until its double in size (about an hour)
remove from bowl and divide into 3 even portions and form each into a round, smooth doughball.
You can use fresh or freeze for up to 3 months
when ready to use, top as desired and bake on a pizza stone thats been preheated to 500F for 5-6 minutes or until crust is to desired doneness

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pizza Dough Recipe

Ingredients

3 cups bread flour
1 1/2 teaspoons salt
1 cup plus 2 tablespoons warm (80 degree) water
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 tablespoons extra virgin olive oil

Instructions

If using a bread machine: Place the ingredients into the bread machine according to manufacturers directions (usually liquids, salt, sugar, flour, then yeast) and turn on machine to pizza dough. Let the machine do the work while you kick back and enjoy the kids, folding laundry or if you are lucky enough, having a cocktail, beer or glass of wine.
If using a food processor: Put the yeast into the water and pour the sugar over. Let stand for 5 - 15 minutes or until bubbly. Mix the flour and salt together the bowl of the food processor. Add the olive oil and then, with the processor running add the liquid down the shoot and process until a ball is formed. Turn the ball out onto a well floured counter or board and knead for 15 to 20 minutes, or until smooth and elastic. Rub extra virgin olive oil over the ball, place in a large bowl, cover with plastic wrap and allow to double in size, about 1 1/2 hours.
If using a free standing mixer: Follow the directions for the food processor except; mix the dry ingredients in the bowl, add the liquid and then let the food processor do the work for about 10 minutes. Continue with the cover and allow to rise part of the program.
If doing by hand: same as a food processor, but you have to mix the ingredients by hand before you get to turn it out and knead it.
Once the dough has risen, separate into 2 portions. Using your hands, hold and fold the dough until you have made a ball, with no seams. Use your fingers to roll the dough into itself. Set the dough on the counter and let set for 10 minutes.
Once the dough has rested, place it onto a floured surface and gently, with the tips of your fingers, starting in the middle and turning the dough as you work, work the dough into about a 6 inch circle. Then take a lightly floured rolling pin, and again, working from the middle, roll the dough into a 10 to 12 inch round. Place the round on a pizza cooking screen taking care not to push the dough into the screen. Top with your favorite toppings; place in an oven that has been preheated to 500 degrees for at least 30 minutes and preferably has preheated pizza stones for you to slide onto, and cook, 10 to 15 minutes or until crisp and bubbly. See Photo

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1/2 teaspoon Sugar
2/3 cup Water
1 teaspoon Yeast
2 teaspoon olive oil
1 1/2 cups Flour
1/2 teaspoon Salt

Instructions

In large bowl, dissolve yeast and sugar in water. Add oil, salt, and 3/4 c flour till blended. Add rest of flour 1/4 c at a time, till mixture forms a ball that cleans sides of bowl. Knead 8-10 min. Please dough in greased bowl, coating dough with oil. Cover and let rise till double, about an hour. Punch down and let rest 20 mins. Dough is now ready to be shaped, topped, and cooked.

Thu, 16 Jul 2026 00:00:00 GMT

Dough for Deep Dish Pizza

Ingredients

1/2 c olive oil
4 c Flour
1 1/2 c Warm water
2 ts Salt
2 ts Yeast

Instructions

Preheat the oven to 425 degrees. Dissolve the yeast in the warm (105 degrees-115 degrees) water. Combine the flour and salt in a bowl. Add the yeast mixture and the olive oil. Mix thoroughly. Turn the dough out onto a well floured board. Knead until smooth (about 10 minutes). Place in a greased bowl and let rise until doubled (about 1 hour). Punch the dough down. Roll out to a thickness of 2". Place in an oiled deep dish Pizza Pan (any reasonably deep sided (3 1/2" or mor oven proof round pan 14" or so in diameter), pushing the dough up and above (over) the sides. Brush generously with olive oil. Add the sauce(s), seasoning(s) and topping(s), up to (but not onto) the dough on the sides of the pan. Bake until the cheese is bubbly and the crust is golden. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Bread Machine Pizza Dough With Variations

Ingredients

1 1/2 cups water
1 1/2 tablespoons vegetable oil, or olive oil
3 3/4 cups bread flour
1 tablespoon plus 1 teaspoon granulated sugar
1 1/2 teaspoons fine salt
1 1/2 teaspoons active dry yeast

Instructions

Gather the ingredients.
Add ingredients to your bread machine in the order recommended by the manufacturer. Choose the dough cycle.
Remove the dough and roll it out to fit into pizza pans, forming a 1-inch thick edge. Preheat oven to 400 F.
Brush with a little olive oil or vegetable oil, then let the crust rise for 10 to 15 minutes. Spread with tomato sauce or toppings of choice.
Bake pizza in the oven for about 20 to 25 minutes, or until crust is browned and cheese is melted and bubbly.
Serve and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough Recipe

Ingredients

250 gm flour
1 tablespoon vegetable oil
150 ml water
1/2 tablespoon dry yeast
1 tablespoon sugar

Instructions

Mix water, sugar, oil and yeast.
Leave aside for 10 mins. Add salt to flour, mix and make a well.
Pour into flour and make a dough. Cover the dough and allow it to rise for 1 hour.
Pizza dough is ready.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1.75-2.25 cups All purpose flour
1 envelope Fleischmann's Pizza Yeast
1 1/2 teaspoons Sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130 deg. F)
3 tablespoons oil

Instructions

Preheat oven to 425 F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about 1 minute.
Add gradually, enough remaining flour until soft dough ball is formed. Dough will be slightly sticky.
Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, pat dough out to fill greased pizza pan, or roll dough to a 12 inch circle and transfer to greased pizza pan.
Top as desired with pizza sauce, toppings and cheese.
Bake on bottom oven rack for 12 to 15 minutes until cheese is bubbly and crust is browned.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Pizzas (overnight Pizza Dough)

Ingredients

2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil
Flour, for dusting the pizza peel
1 1/2 ounce pizza sauce
1/2 teaspoon chopped fresh herbs such as thyme, oregano, red pepper flakes (each)
combination of 3 grated cheeses

Instructions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer''s work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker''s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe''s been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn''t want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you''ve had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn''t go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

8 pounds Flour Use high gluten or bread flour
75 ounces water
3 ounces Extra virgin olive oil
1 ounce Honey
4 ounces Sugar
1.5 ounces Yeast active dry yeast
16 ounces Beer
3 ounces Kosher Salt

Instructions

1. Mix together the yeast, water, sugar, honey, oil and beer in the bowl of a stand mixer until bubbly. Approximately 10 minutes.
2. Add the flour and the salt and mix on medium speed until elastic. You should be able to stretch the dough between your hand and see through it without breaking it.
3. Place in an oiled bowl topped with plastic film and allow to rise for an hour.
4. Cut the dough it 6 ounce pieces and shape into rounds. Place the balls on a floured sheet tray and allow to rise in a refrigerator over night.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough (by Marianne Stanco Leal)

Ingredients

1 cup Water (warm, 120 degrees)
1 package Dry yeast
1 teaspoon Sugar
1 3/4 teaspoons Olive oil extra virgin
3 cups all-purpose Flour bleached
1 teaspoon Salt

Instructions

* In a large bowl, combine the water, sugar, yeast and 1 tablespoon of olive oil and stir. Set for about 10 minutes.
* Add 1 1/2 cups of flour and salt, mixing until the mixture is smooth.
* Continue adding the flour, mixing the dough after each addtion until the flour is mixed in and the dough is sticky.
* Lightly flour a kneading board and place the dough mixture on and knead until smooth, roughly 5 minutes.
* In a large mixing bowl add the remaining olive oil, place the dough in the bowl and rotate until the dough mixture is coated.
* Cover the bowl and place in a warm place until mixture rises, about 1 1/2 hours.
* Ready to use, refrigerate or freeze.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Pizza Dough

Ingredients

1 tbsp. kosher salt
3 1/3 c. (400 g.) plus 1/4 c. bread flour, plus more for dusting
4 tsp. honey
1 (1/4-oz.) packet active dry yeast
Desired toppings, such as pizza sauce, pesto, mozzarella, pepperoni, Parmesan, chopped vegetables, and/or fresh herbs

Instructions

In a large, deep bowl, whisk salt and 3 1/3 cups flour. In a medium bowl, mix honey, yeast, and 1 1/3 cups lukewarm water (about 100°) until yeast just about dissolves. Pour honey mixture into dry ingredients. Using a wooden spoon or your hands, push mixture together to form a cohesive dough. Turn out onto a clean surface and knead with 3 to 4 tablespoons flour until smooth, 1 to 2 minutes.
Transfer dough to a lightly floured bowl and cover with plastic wrap (this can be the same bowl you made the dough in). Let sit at room temperature at least 12 hours or up to 18. If resting goes beyond 18 hours, refrigerate and bring to room temperature before baking.
Press down on dough to deflate. Turn out onto a clean work surface. Form into a loose ball, then fold dough in on itself from beneath, about 8 times. The dough should be in a tight ball at this point. Let rest 10 to 15 minutes.
Meanwhile, place a rack in lowest third of oven; preheat to 550° (or as high as your oven goes). Place a round or large rectangular sheet tray on rack during the last few minutes of preheating.
Divide dough into 2 pieces. On a pizza peel or lightly floured work surface, stretch dough to a 14" round. Carefully transfer round to preheated sheet tray. Top with desired toppings.
Bake pizza until crust is golden brown, about 15 minutes. Repeat with remaining dough and toppings.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Dough

Ingredients

1 package Yeast active
1 Cup Warm water 110 degrees F
2 Cups Flour
2 tablespoons Olive oil
1 teaspoon Salt
2 Teaspoons White sugar

Instructions

1. In a bowl dissolve yeast in warm water. (Let stand until creamy, about 10 min.)
2. In a large bowl combine 2 cups of bread flour, olive oil, salt, white sugar, and the yeast mixture; stir well. Beat well until a stuff dough has formed cover and it will rise (about 30 minutes). Meanwhile, preheat oven to 350 degrees F.
3. Turn dough out onto a well floured surface. Form dough into a round shape and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.