Easy Pizza Dough Recipe

Ingredients Required

1 cup of warm water (105F)

3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon of salt
1 teaspoon of yeast

Step by Step Procedure

1. Put warm water (80 to 110°F) into a bowl. Add salt and honey and
mix with a spoon. Add yeast, mix and let it sit for about 10
minutes.

2. Gradually add flour and olive oil and start mixing.

3. When the mixture gets too heavy to mix, start kneading the dough
with your hands.

4. Knead the dough until you have a smooth ball. If the dough
cracks it is too dry. Add water bit by bit until if forms a nice
coherent ball. If your doug feels more like batter, it is too wet and
you need to add flour bit by bit. If you need to add water or flour,
do it by small amounts.

5. Coat the dough with olive oil, place it in a large bowl and cover it
with kitchen wrap or a grocery bag. Let the doug rise for about an
hour at room temperature, then push it down again so it deflates.
Let it sit for about another hour. If you want to use it the next day,
put it in a refrigerator.
 6. Put the dough on a lightly floured surface, put a bit of flour on top
and make it into the shape of a pie by stretching it out from the
center outwards. Use a rolling pin until the dough is about 1/4"
thick. Punch some holes in the dough with a fork to let the air
escape while the pizza is in the oven

7. Put on your pizza sauce of choice.

Put on your favorite pizza toppings.

8. Bake the pizza in you oven at 400 - 450° F for about 20 to 25

minutes until the crust is light brown.

NEW YORK PIZZA DOUGH

Ingredients Required

1 1/2 cups warm water (105F)

4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal

Step by Step Procedure

1.In a large bowl, dissolve sugar and salt in water.

2.Add oil and flour and stir with heavy spoon for 1 minute.
3.Turn out to a lightly floured surface and press into a circle.
4.Sprinkle yeast evenly over dough and knead for 12 minutes.
5.Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25
oz. for 15 inch
6.Roll each portion into a ball. You want a dough ball without visible
seams except the bottom.
7.Place dough balls in a bowl, cover with plastic wrap, 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.
8.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 press dough into a 12" circle. 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.
9.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.
10.After topping the pizza, when you are ready to cook it. Shake the
peel or cutting board to make sure none of the dough is sticking.
11.Carefully slide the pizza into the oven.
12.Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Additional Information

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.
(This recipe makes about 34 oz. Adjust ingredient amounts for your
purposes)
Go back to the Pizza dough page.
 Pizza Recipe : Cooked Pizza Sauce

Ingredients Required

2 tablespoons olive oil

1/4 Cup chopped onions
1 tablespoon minced garlic
3 Italian plum tomatoes, peeled and minced
3 oz. canned tomato paste
2 1/2 tablespoons Italian seasoning
1/2 Teaspoon Salt
1/4 Black Pepper
1/2 Stick Unsalted Butter, sliced

Step by Step Procedure

1.Heat the oil in a large skillet over high heat.

2.Sauté the onions in oil for 1 minute.
3.Stir in garlic, tomatoes, tomato paste, Italian seasoning.
4.Season with salt and pepper to taste.
5.Bring to a boil and simmer, stirring occasionally, forabout 5 minutes.
6.Reduce the heat to low and stir in butter pieces.
7.When the butter is half melted, remove the skillet from heat and
continue stirring until thoroughly incorporated.

Go back to the pizza sauce page.

 Pizza Recipe : Caramelized Onion Pizza

Ingredients Required

1/4 cup olive oil for frying onions

6 cups thinly sliced onions (approximately 3 pounds)
Caramelized Onion Pizza
6 garlic cloves
3 Tbs. fresh thyme or 1 Tbs. dried thyme
1 bay leaf
salt & pepper
2 Tbs. oil for dribbling on top of pizza (optional)
1 Tbs. drained capers
1-1/2 Tbs. pine nuts

Step by Step Procedure

Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay
leaf.
Cook, stirring occassionally, until most of the moisture has evaporated
and the
onion mixture is very soft, almost smooth, and caramelized, about 45
minutes.
Discard the bay leaf and season with salt and pepper.

Cover the dough with the onion mixture, sprinkle with capers and pine
nuts,
and drizzle with remaining olive oil if you are using it. Bake in
pre-heated 500 degree oven for 10 minutes or until golden brown. The
baking
time will vary depending on whether you bake on a stone, a screen or in
a
pan. Be sure that your oven is well pre-heated before putting pizza in.

Go back to the Pizza topping page.

 Pizza Recipe : BBQ Chicken Pizza

Ingredients Required

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy-sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

Step by Step Procedure

To make BBQ Chicken:

1.In a large frying
 Pizza Recipe : Pizza "Pie"

Ingredients Required

1 Batch Thin Crust Dough

1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

Step by Step Procedure

--------------------------------------------------------------------------------

Preheat oven to 450F.

Prepare thin crust dough according to recipe.
Spread out in a lightly greased 12 inch pizza pan.
Spoon pie topping on dough leaving a 3/4" space from edge of pan.
Combine flour and sugar in a bowl.
With a fork, cut in butter making sure you do not mix too much. It
should be crumbly.
Sprinkle topping over pie filling.
Bake until topping and crust are golden brown.
Remove from oven and let cool 5-10 minutes before cutting.

Go back to the Pizza topping page.

 Broccoli and Red Pepper Pizza

1 t Olive oil
1 Chopped small onion
3 Large minced garlic cloves
1 lb Fresh broccoli
1 Large red bell pepper
-seeded and chopped
1 lb Skim milk mozzarella cheese
2 Deep dish (thick) crusts
6 oz Grated provolone cheese
4 oz Shredded parmesan cheese
4 tb Unbleached flour
Salt & fresh ground pepper

Spray small nonstick skillet with cooking spray; add oil, onion and
garlic. Cook over low heat for about five minutes, until soft; transfer to
mixing bowl. Separate broccoli florets and add to mixing bowl. Peel
broccoli stems and chop coarsely; add to bowl. Shred the mozzarella
cheese. Stir in peppers, cheese, flour salt and pepper ingredients. Divide
mixture, spreading evenly over two deep-dish
crusts. Put pizzas on lower shelves of oven pre heated to 425 degrees.
Bake for 20-22 minutes or until crusts are golden.
 Broccoli and Red Pepper Pizza

1 t Olive oil
1 Chopped small onion
3 Large minced garlic cloves
1 lb Fresh broccoli
1 Large red bell pepper
-seeded and chopped
1 lb Skim milk mozzarella cheese
2 Deep dish (thick) crusts
6 oz Grated provolone cheese
4 oz Shredded parmesan cheese
4 tb Unbleached flour
Salt & fresh ground pepper

Spray small nonstick skillet with cooking spray; add oil, onion and
garlic. Cook over low heat for about five minutes, until soft; transfer to
mixing bowl. Separate broccoli florets and add to mixing bowl. Peel
broccoli stems and chop coarsely; add to bowl. Shred the mozzarella
cheese. Stir in peppers, cheese, flour salt and pepper ingredients. Divide
mixture, spreading evenly over two deep-dish
crusts. Put pizzas on lower shelves of oven pre heated to 425 degrees.
Bake for 20-22 minutes or until crusts are golden.
 Mushroom and Garlic-Bacon Pizza

3 bacon slices, cut crosswise into 1/2-inch pieces

2 tablespoons olive oil
§ cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Cook bacon in large skillet over medium heat until golden, about 10
minutes. Using slotted spoon, transfer bacon to paper towels. Pour off
drippings from skillet. Add oil and garlic to skillet. Cover and cook
over low heat until garlic is golden, stirring occasionally, about 15
minutes. Add mushrooms and bell pepper; cover and cook over high
heat until vegetables are tender, stirring often, about 5 minutes. Season
with salt and pepper. (Can be made 8 hours ahead; chill bacon and
vegetables.)

Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle

cheeses, then vegetable mixture and bacon over crust. Bake until
cheeses melt, about 15 minutes. Remove from oven. Let stand 2
minutes. Cut into wedges and serve.
 Super Fast Pizza

Dough Recipe:
1 pk Fast-rising dry yeast
3 c All-purpose white flour
1 c Hot water (120F-to-130F)
1/2 ts Salt

Toppings:
1/2 c Mozzarella - thinly sliced - or cut into 1-inch cubes
1 c Tomato sauce
1 1/2 lb -Fresh tomatoes - seeded, drained - and roughly chopped
2 Garlic cloves - peeled and minced
1/2 ts Dried oregano
6 -Fresh basil leaves, shredded
Freshly ground black pepper
2 tb Olive oil

PREHEAT OVEN TO 500F.

(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast

and 1 cup of the flour in the bowl of a food processor and pulse once
using the metal knife or the plastic dough blade. With the machine
running, pour in the hot water (make certain it's hot when you use it).
As soon as it's in, turn the machine off; add the salt and remaining 2
cups of flour. Next, pulse until the dough
begins to hold together; then let the machine run continuously until a
ball of dough forms.

(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and
dust with coarsely ground yellow cornmeal. Press the dough out into an
8-inch circle with your fingertips and then roll or stretch it out into a
15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle
desired toppings over dough, and finish with a drizzling of olive oil.
Bake 15 minutes or until the crust is golden and the topping is bubbly.
For a well-done crust bake 5 minutes longer.
PIZZA SAUCE
Basic Garden Sauce

1 tablespoon olive oil

1 onion, chopped
1 green bell pepper, chopped
1 cup chopped mushrooms
1 29-oz. can stewed tomatoes
1 6-oz. can tomato paste
2 cloves garlic, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1/8 teaspoon sugar
1/8 tablespoon hot pepper sauce

Heat oiI in a large skillet. Add onions and sauté 1 minute. Add green
pepper and sauté 3 minutes. Add mushrooms and cook for additional 2
minutes, or until tender.

Add stewed tomatoes, tomato paste, garlic, basil, oregano, bay leaf,
sugar and hot pepper sauce. Simmer for 30 minutes, stirring
occasionally.

Remove the bay leaf prior to spreading sauce on the pizza.

 Italian Pizza Sauce

6 ounces tomato paste

1 garlic clove, chopped
3 cups water
1 teaspoon oregano
3 tablespoons oil
1/4 teaspoon marjoram
1 teaspoon pepper
1/4 teaspoon basil
1 teaspoon dried onion flakes
1 teaspoon brown sugar
1 teaspoon Parmesan cheese, grated

In a saucepan combine tomato paste, chopped garlic clove, water,

oregano, oil, marjoram, pepper, basil, dried onion flakes, brown sugar,
and grated Parmesan cheese. Cook for 30-40 minutes.
 Basic Pizza Sauce

6 ounces tomato paste

1/4 teaspoon oregano
3 cups water
1/4 teaspoon basil
3 tablespoons oil
1/2 teaspoon parsley
1 garlic clove, chopped
1 teaspoon Parmesan cheese, grated
1/4 cup onion, chopped
1 teaspoon pepper
1/2 teaspoon brown sugar

In a saucepan combine tomato paste, oregano, water, basil, oil, parsley,

chopped garlic clove, grated Parmesan cheese, chopped onion, pepper,
and brown sugar. Cook for 30-40 minutes.
 Basic Pizza Dough

1 packet active dry yeast

1 cup warm water
1 tablespoon vegetable oil
1 teaspoon salt
3 cups flour, divided

Dissolve yeast in warm water (105° to 115°F); stir in oil and salt. Beat
with an electric mixer at low speed for 1 minute, scraping the sides of
the bowl often. Continue beating for another 3 minutes at high speed.
Fold in 2½ cups flour. Dust a work surface with flour and knead in
enough remaining flour to make a moderately stiff dough that is smooth
and elastic, 6 to 8 minutes.

Grease a bowl and top of dough. Cover and let rise in a warm place for
1 hour or until doubled.

Coat pizza pan with a dab of oil or cornmeal to prevent crust from
sticking. Punch down and spread dough into pizza pan.

Add toppings and bake according to pizza recipe directions.

 Bread Machine Dough

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
Cornmeal (optional)

Add all of the ingredients except cornmeal to a 1-1/2- or 2-pound bread

machine according to the manufacturer's directions. Select the dough
cycle. When the cycle is complete, remove dough from machine. Punch
down. Cover and let rest 10 minutes.

For thin-crust pizza: Divide dough in half. For each pizza, grease an 11-
or 12-inch pizza pan or a large baking sheet. If desired, sprinkle pan
with cornmeal. On lightly floured surface, roll 1 portion of dough into a
12- or 13-inch circle. Transfer to prepared pan, building up edge
slightly. Prick crust with a fork. Do not let dough rise. Bake in a 425
degree F oven 10 to 12 minutes or until lightly browned. Add desired
topping. Bake for 10 to 15 minutes more or until edge of crust is golden
brown and the topping is bubbly.

For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired,

sprinkle greased pan with cornmeal. With greased fingers, pat dough
into prepared pan, building up the edge. Cover and let rise in a warm
place for 30 to 45 minutes or until nearly double. Bake in a 375 degree
F oven for 20 to 25 minutes or until lightly browned. Add desired
topping. Bake for 15 to 20 minutes more or until the topping is
bubbly.Makes 6 servings.
Note: Recipes makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust
pizza.
 Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven.

Preheat the oven to 450°F for at least 30 minutes, preferably an
hour.
2 Remove the plastic cover from the dough and punch the
dough down so it deflates a bit. Divide the dough in half. Form
two round balls of dough. Place each in its own bowl, cover
with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to
want to load up each pizza with a lot of toppings as the crust
will end up not crisp that way. About a third a cup each of
tomato sauce and cheese would be sufficient for one pizza. One
to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough

and flatten it with your hands on a slightly floured work
surface. Starting at the center and working outwards, use your
fingertips to press the dough to 1/2-inch thick. Turn and stretch
the dough until it will not stretch further. Let the dough relax 5
minutes and then continue to stretch it until it reaches the
desired diameter - 10 to 12 inches. Use your palm to flatten the
edge of the dough where it is thicker. You can pinch the very
edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from
getting soggy from the toppings). Use your finger tips to press
down and make dents along the surface of the dough to prevent
bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with
corn meal. Transfer one prepared flattened dough to the pizza
peel. If the dough has lost its shape in the transfer, lightly shape
it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place

your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven
(watch your hands, the oven is hot!). Gently shake the peel to
see if the dough will easily slide, if not, gently lift up the edges
of the pizza and add a bit more cornmeal. Slide the pizza off of
the peel and on to the baking stone in the oven. Bake pizza one
at a time until the crust is browned and the cheese is golden,
about 10-15 minutes. If you want, toward the end of the
cooking time you can sprinkle on a little more cheese.

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