Thursday, November 1, 2012

Pizza Dough Recipes

1. Perfect pizza dough

Delicious homemade pizza is easier to make than you think, and it's so much tastier than takeout.Preparation time 5 minute


  • 1 cup (250 mL) warm water
  • 1 tsp (5 mL) granulated sugar
  • 8-g packet quick-rise or regular dry yeast
  • 2 tbsp (30 mL) olive oil
  • 3 cups (750 mL) all-purpose flour
  • 11/2 tsp (7 mL) salt or 1 tbsp (15 mL) kosher salt
  • 2 tbsp (30 mL) all-purpose flour (if needed)


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No-Knead Pizza Dough

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.—it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.
No-Knead Pizza Dough


  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast

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Pizza Dough


  • 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons


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