How to make Pizza Dough

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Perfect pizza dough.
A quick dough mixture using dried yeast the quantities given here; make 4 thin crust Italian style pizzas.

Step 1
Sift 1lb 2oz (500g) of ”00” or all-purpose flour into a bowl, and add a pinch of salt, and a package of dried yeast. Make a well in the center of the flour, then slowly add 12 fl oz (360ml) of warm water.
Mix with a wooden spoon, or the dough beaters of a food mixer, until it comes together, then add 2 fl oz (60ml) of olive oil, and continue to mix until it forms a soft dough.

Step 2
Place the dough on a floured surface, and knead firmly, using the heel of your hand, folding the dough over as you go. Do this for about 10 minutes, until it becomes soft and spongy.

Step 3
Put the dough in a bowl, cover with plastic wrap or a dish towel, and leave in a warm place (you can preheat the oven and leave the bowl on top of the stove above) for 30–40 minutes, or until it has doubled in size.

Step 4
Turn the dough out onto the floured surface again, and knead with your knuckles for a couple of minutes to knock out the air (known a“knocking back”). Divide the dough into fourths and roll each piece out as thinly as you can, rolling away from you, and turning it as you go. You may have to pull and stretch the dough a little as it tends to spring back.You need it to be abou 10in (25cm) in diameter, although it doesn’t have to be perfectly round. Transfer to a hot, lightly oiled baking tray, and top with your favorite toppings .

Pizza Dought Recipes

Thin Crust Dough Recipe

Ingredients :
1 envelope dry yeast
¼ teaspoon sugar
¾ cup lukewarm water (105 F)
Directions :
Stir yeast and sugar into water, let sit for 8 minutes or so.In a bowl (or food processor) mix 1 ¾ cups unbleached all purpose flour or bread flour ½ teaspoon saltAdd the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead.On a floured surface turn out dough. Knead dough for 2 minutes or so.If dough is a little sticky, dust your fingers and counter with flour,(but as little as possible).Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.Bake at 500F in preheated oven for 8−12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

Sicilian Thick Crust (makes a 17 ½" X 11½" Pizza)
Ingredients :
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 ½ cups of warm water (105F)
Directions :
Mix yeast, ½ cup flour, and ½ cup water in a bowl covered with plastic wrap. Let rise for 15 minutes.Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour.Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use. Preheat oven to 500F. Remove dough from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface.Lightly oil (olive) a 17 ½ " X 11 ½" X ¾" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10−15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings.Cook in center of oven until crust is golden brown.

Boboli Type Pizza Crust Recipe
Ingredients :
1 cup water
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Red Star active dry yeast
1 teaspoon minced garlic
2 teaspoons parmesan cheese
½ teaspoon Italian seasoning
parmesan cheese to sprinkle

Directions :
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast.Set breadmaker on dough setting.When complete, form two crusts on pizza pans, sprinkle with armesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown.Cool.Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.

NY Style Dough
Ingredients: 1½ cups warm water (105F)
4½ cups flour
1 Tbls. olive oil
2½ teas. sugar
2½ teas. salt
½ teas. yeast
Directions: In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.
Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom.

Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.