Pizza Dough Recipe Wanted

April 6, 2009 @ 10:14 am | Filed under: Breadmaking, Recipes

I need to use up some mozzarella and was thinking about making a pizza tonight. A Google search for “pizza dough” turns up almost 900,000 hits. I want something tried and true—and EASY—so I thought I’d ask you lovely Bonny Glen readers. You’ve never steered me wrong before! Got a favorite recipe?

Thanks!


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Comments

17 Responses | | Comments Feed

  1. I don’t have one of my own, but my blogging buddy does: http://blessusolord.blogspot.com/2009/03/saturday-night-pizza.html

    She makes it looks easy!

  2. Here’s the recipe my Mom has always used – and I use it too.

    1 cup warm water
    1/2 pkg (1 teaspoon) yeast
    1 Tablespoon sugar
    1 1/2 teaspoon salt
    2 Tablespoon’s oil
    2 3/4 to 3 1/4 cup flour

    Stir ingredients together (start with less flour and use more if you need it as you knead). Knead on floured surface. Let rise at least 1 hour (in bowl with little oil on bottom – flip dough so top is slightly oily too). Spread dough out on lightly oiled sheet (I use a pizza stone instead and spread the dough on a floured board and then slide it onto the pre-heated stone). Oven must be preheated for good crust. 425 degrees.

    Hope this helps

  3. I love Mrs. Darwin’s recipe for pizza dough. We used it just this past Friday and I had the last piece for lunch today.

    She calls for adding a couple of tablespoons of ground flax seed, which adds such a nice flavor.

    I substitute 1/2 cup of whole wheat flour for some of the white, just for a little more flavor. That little doesn’t seem to ruin the texture. I also use a little less water than she does. I mix it in my Kitchen Aid mixer instead of by hand and it works very well for us.

    I posted pictures on my cooking blog.

  4. The one from Artisan Bread in 5 Minutes a Day.

    Here’s a link to the recipe on-line.(unless you are using kosher salt, only use 1 tbsp for a full recipe).

    http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan

    Enjoy!

  5. Paula Dean from food network has a recipe that works every time..not as authentically Italian as we in the Northeast are used to, but it is easy to make and easy to use!

  6. My favorite quick (no rise) pizza dough:

    3 cups good flour (I use 50/50 whole wheat/white bread flour, milled from a local farm)
    4 teaspoons baking powder
    abt. 1/2 tsp of salt
    1 cup milk (I use soy)
    6 TBS vegetable oil

    Use a fork to mix it, then knead gently (10-12 strokes). Roll out to fit a greased pizza pan. Rolled fairly thin, this makes a good large sized pizza. Once you’ve topped it with sauce and goodies, bake for 15 minutes or so in a preheated 425 degree oven.

    This is slightly adapted from the Super Baby Food cookbook (which has lots more than baby food recipes, obviously!)

  7. Christine’s looks good, and mine is similar but doesn’t require raising. It makes a very thick crust.

    1 1/2 cups water
    1 tablespoon (or one packet) of yeast
    2 tablespoons sugar
    3 tablespoons oil
    1/4 teaspoon of salt
    3-4 cups of flour

    Proof the yeast, add the rest of the ingredients and mix. Knead until combined, spread out on the pizza stone. Add toppings, put into a COOL oven, cook at 375* for 20-25 minutes.

  8. King Arthur Flour recipe is the best. We’ve used it for years and years. It is amazingly delicious when cooked on the grill! Whichever recipe you use, be sure to use quality olive oil.

  9. I’m not sure if you have a stand mixer, but I use the recipe from the Kitchen Aid manual. It’s easy and quick and we have it often.

    1 pkge (2 1/4 tsp) yeast
    1 cup warm water
    1/2 t salt
    2 tsp olive oil
    2.5-3.5 cups flour
    1 T cornmeal

    Dissolve yeast in warm water in mixer bowl. Add salt, olive oil, and 2.5 cups flour. Using dough hook, mix 1 minute on speed 2 (low).

    Add 1/2 cup flour at a time mixing on speed 2 until dough clings to hook and cleans sides. Knead on speed 2 for 2 minutes longer.

    Place in greased bowl, cover and let rise about 1 hour. If it place it in the oven after leaving it on warm for about 2 minutes, it rises in 45 minutes. Punch down and spread on greased pan sprinkled with cornmeal.

    Bake 7-10 minutes at 450F. Remove, add toppings and bake 10 minutes more.

  10. I see you have plenty, but here’s our super easy one:

    1 Tbs. yeast
    1 c. lukewarm water
    1 Tbs. oil
    1 tsp. salt
    2 3/4 c. flour (I use part whole wheat)

    Soften yeast in the water, then add oil, salt and half the flour. Gradually add the remaining flour till you have a soft dough. Knead till smooth and elastic, about 10 min. Rise until double in bulk (it says 1 1/2 hours, but mine never takes that long). Makes 2 13″ rounds, or I usually just put the whole thing in my big rectangle pan. Bake at 425 for 10-15 min.

  11. Super simple to make quickly.

    Mix
    1 pkg. yeast
    1 cup warm water

    Add 2 tbs. olive oil
    1 tsp. sugar
    pinch of salt
    Approximately 2 and a half cups flour.
    Knead to doughy but not too sticky.
    Let sit for 5 minutes.

    Bake at 425 for 10 minutes.
    Makes 2 delicious pizzas, especially if you add a little garlic salt with parsley sprinkled onto the sauce.

  12. Thanks so much, everyone! Sooner or later we will have to try them all. 🙂 The one we made tonight was a big hit. Mmm, pizza…

  13. Now my big question–what makes a tasty sauce on the pizza? i don’t like the jarred pizza sauces.

  14. Christine M’s above is the same as mine. It always works great–you can let it rise, but don’t have to.

  15. Easiest sauce ever… we use Del Monte petit diced tomatos with garlic and olive oil (yep, that’s all on the can!) straight out of the can! We scoop the chunky tomato bits out and fill in the other areas with the juicy sauce left in the can.

    It turns out a little on the sweet side, so if you like savory this may not be for you!

  16. My Trader Joe’s in NY sells pizza dough in a bag for under $1– in white, whole wheat and herb. It’s quite good.

  17. Lissa, months late, but just adding my two cents about pizza dough. Since moving to the boonies 15 years ago, in the country and away from NYC, I found the only way to get good pizza was to make it myself. For the first few years I looked for a good dough recipe, but stopped when I came across the one in Frances Mayes’ “Under the Tuscan Sun”. It’s the one we use all the time, and I like the idea that it came from somewhere under the Tuscan sun! After all this time, I’m not sure if the recipe below is exactly as it is in the book or if I’ve adapted it a bit : ).

    Dissolve 1 pkg (1 tbsp) yeast and 1 tsp. sugar in 1/2 cup warm water. Let bubble.

    In large bowl, mix 3-1/4 cups flour, 1/2 tsp. sea salt, 3 tbsp. olive oil, 3/4 cup water. Add yeast mixture. Let rise anywhere from half an hour to several hours. Recipe can easily be doubled.

    Best baked at about 450 degrees for about 15 minutes, or on the bbq, which is our new favorite place to make pizza, even in the winter.