Time 1h Yield 1 pizza, 8 serving(s) Number Of Ingredients 6 Steps:
Dissolve yeast and sugar in water. Beat in ½ flour. Add salt, oil and rest of flour (add more if needed to make handle-able dough). Rise in oiled bowl. Place on greased pan. Add sauce, cheese, etc. Bake at 450 20 -25 minutes (til brown).
Yield 8 Number Of Ingredients 6 Steps:
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. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. 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.
Time 35m Yield 1 pizza crust (6 slices). Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes. , Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425° until browned, 12-15 minutes. Add toppings; bake 10-15 minutes longer.
Time 2h10m Yield two 1-pound dough balls Number Of Ingredients 5 Steps:
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Time 1h10m Yield Makes 2 pounds Number Of Ingredients 5 Steps:
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using. Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.
Time 30m Yield 2 crusts (8 servings each). Number Of Ingredients 7 Steps:
In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Time 2h40m Yield 16 Number Of Ingredients 8 Steps:
Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes. Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that’s been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour. Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes. Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust. Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired. Bake in the preheated oven until golden, 18 to 24 minutes.
Time 1h50m Yield 1 twelve inch pizza Number Of Ingredients 8 Steps:
Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast. Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor. Process for about 10 seconds, or until combined. Add the yeast mixture, pulsing to combine. Add enough of the remaining flour to form a soft, slightly moist dough. If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water. Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute. Transfer the dough to a bowl. Drizzle with a little olive oil and turn the dough over to coat lightly with oil. cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour. (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F. Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan. Stretch the dough to fit the pan, building up the edges slightly. Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes. Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.
More about “basic pizza crust recipes”
Time 3h15m Number Of Ingredients 7 Steps:
Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady stream; process until dough just forms a ball. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 times. Place in a resealable bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes). Divide dough into four equal portions; roll into balls, and cover with a clean towel or plastic wrap until puffed, about 20 minutes. Preheat oven to 500 degrees. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired. Bake until crust is gold brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
