Pizza Dough Variations

[lucky]

Pizza Dough
2 1/4 to 3 1/4 cups all-purpose flour
1 package active dry yeast
1/4 tsp. salt
1 cup warm water (not hot!)
2 Tbsp. cooking oil
In a large mixing bowl combine 1 1/4 cups flour, yeast, and salt. Add water and oil. Beat with an
electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead
in enough remaining four to make moderately stiff dough that is smooth and elastic (6 to 8
minutes total). Divide in half. Cover and let rest for 10 minutes. Spread in a well-greased pizza
pan. Let it rise in a warm place until almost double the size (30 to 40 minutes). Bake in a 375-
degree oven for 20 to 25 minutes or until brown. Top with ingredients and bake for another 15 to
20 minutes.

[lucky]

Quick Pizza Dough

2 cups flour
4 teaspoons baking power
1 teaspoon salt
2/3 cup milk
1/4 cup oil

Measure flour, baking powder, salt into a bowl. Add milk and oil; beat
vigorously. Gather dough into ball. Knead 10 times. Roll onto pizza pan.

Purity Cookbook 1967

[lucky]

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

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.

If you insist on using a pan for this type of dough, oil the
bottom, place dough in pan, and par bake it for a few minutes
in a preheated 500F oven. Top pizza and cook for about 6-8 minutes.
Slide pizza out of pan (check to see that it is generally firm)
and place directly on oven rack and cook until done.

[lucky]

Pizza Dough

3 cups flour
1 1/3 cups warm water
1 package quick-rising yeast.
approx 1/2 tsp salt
approx 1/2 tsp sugar
approx 1 1/2 tbsp extra virgin olive oil
approx 1/4 C grated Parmesan cheese

Mix yeast with warm water, in separate measuring cup, not in the
mixing bowl. You want to do this first so that the yeast has time
to “get going” before you add it to the rest of the ingredients.

Put flour, sugar, salt, cheese, and oil in bowl. There’s no need
to stir yet.

Get yourself ready to mix, then add water and yeast to bowl. As
soon as you add the water you want to try to get it well mixed as
quickly as possible. Mix until all ingredients are blended. When
ingredients are mixed, dough should be sticky to the touch, but
not to runny. I then “cut” the dough at least a dozen times, with
my mixing spoon. This is (I think) what takes the place of kneading
the dough.

Let dough rise for 30-45 minutes. Remember that it needs to be both
warm and moist to rise. What I usually do is turn the oven on bake
for about 3-4 minutes (any temperature will do) then turn it OFF,
open the door for a few seconds (to let it cool down slightly) then
cover the bowl with a wet towel, and place in the oven, door closed.

After this first rising period, you should take the dough out,
lightly sprinkle it with flour to keep it from sticking to your
hands, and “punch” the dough down. This amounts to just pressing
it a little bit all around. Don’t remove from bowl.

Let rise (same conditions) for another 20-35 minutes. Total rising
time should be between 45 minutes and just over an hour. It’s my
opinion that the longer you let the dough rise, the better taste
it will have, but I’ve let it rise for only 45 minutes and had it
come out just fine. This is usually done with a 30/15 minute split
between the two rising periods.

Now, grease your pizza pan using a small amount of olive oil or
oil spray and put the dough on the pan. Dust dough with flour
again (to keep it from sticking to your hands — as needed while
rolling) and spread it onto the pan. As long as you grease the
pan, spreading the dough should be easy. It will be pretty thin
all around. (I use a 12×24 (?) rectangular pan — I think that
two 12″ rounds will work too, but have never tried it)

Baking times are usually about 10-12 minutes in a 450 degree oven,
on the middle rack. It should be obvious when the pizza is done,
by the look of the crust (turning light brown) and the look of the
cheese (just getting those brown cooked spots on it)

Suggested toppings: Mozzarella and pepperoni with pizza sauce.
Thinly sliced tomatoes, cheddar, onion, with a garlic and olive oil
sauce. Fresh mushrooms, mozzarella, and cooked sausage, pizza
sauce.

Pizza secrets: What about thick crust pizza? Well, I’m not really
fond of thick crust pizza, but from my experience, this is what
I’d have to say: Use this recipe on a smaller pan. Use more pizza
sauce, or a pizza sauce with more water. This will cause the top
layer of the dough to cook less than the layer touching the pan.
Cook at a lower temperature, with the pizza pan on a lower rack of
the oven. All of these things will make your pizza more doughy.
Experiment at your own risk!

What about even crispier crust? Use a little bit less water (but
still more than 1 Cup water) in the recipe. This will give you a
drier dough. Cook the pizza on a lower rack in the oven. Experiment
at your own risk!

When rising the dough, make sure that you use a cloth towel, not
a paper towel. Paper towels just don’t hold enough water to stand
up to the dryness of the oven.

[lucky]

Basic Pizza Crust
Yield: Two 12-inch pizza crusts

1/4-ounce package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
2 tablespoons vegetable oil
dash salt
4 cups all-purpose flour, divided
2 Tablespoons cornmeal

Dissolve yeast in water in a large bowl; let stand 5 minutes. Stir
in oil and salt. Stir in enough flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead about 8
to 10 minutes, or until smooth and elastic. Sprinkle cornmeal over
2 lightly greased 12-inch pizza pans. Divide dough in half.
Lightly grease hands, and pat dough evenly into pizza pans. Bake
at 425 degrees F for 8 to 10 minutes or until pizza crust is lightly
browned.

[lucky]

Bread Machine Pizza Crust Recipe

7 – 8 oz water
3/4 tsp salt
2 tbsp olive oil
2 1/2 cup flour
2 tsp sugar
2 tsp active dry yeast

[lucky]

Chicago Style Pizza Crust

3 cups all-purpose flour
1/8 cup olive oil
2 jumbo eggs, room temperature
2 tablespoons thyme
1 cup warm water
1 package rapid rise yeast
2 tsp sugar

Whisk together water, yeast and sugar in a bowl and set aside to
proof for 10 minutes. In a large bowl sift together flour and salt
and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid
into dry ingredients and mix until a soft sticky dough forms. remove
dough to a lightly floured surface and knead 5 minutes, until dough
is no longer sticky.

Place in a well oiled bowl, turning to coat all sides, cover and
allow to rise until doubled in bulk 2 – 3 hours.

Punch dough down and place into a well oiled 12″ pizza pan. using
your hands, move dough around the bottom of the pan and 2/3 the
way up the sides. Set aside and let rise 10 minutes. Brush crust
lightly with olive oil and add toppings.

[lucky]

Pizza Restaurant Crust

2/3 cup warm water
2 Tsp. sugar
2 cups cold water
3 tbsp corn oil
2 tbsp sugar
1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. dry oregano leaves
6 1/2 cups all-purpose flour
cornmeal

Sprinkle yeast over warm water and stir in the sugar. Let stand
about 5 min. or until very bubbly. Combine the remaining ingredients
with about half of the flour, beating to a smooth batter. Beat in
the yeast mixture and then with a sturdy spoon work in remaining
flour until you can toss it lightly on a floured surface and knead
it until it feels elastic in texture. The kneading may require
about 2/3 cup additional flour, that you will be coating your hands
with as you knead the dough. Don’t let the dough become too stiff
and yet you don’t want it to stick to your hands. Place it in a
large plastic food bag, which you can spray inside with no-stick
spray, and place the ball on kneaded dough in this to rise until
doubled in bulk. Be sure the plastic bag is large enough that it
will permit the dough to double without splitting the bag. When
dough has doubled, punch it down and shape it to fit two 15″ round
pizza pans that have been greased and dusted in cornmeal. Add the
sauce and topping ingredients, spreading ingredients evenly over
the dough. Let this rise about 20 minutes in a warm place and then
bake at 450F, about 20-25 min. putting one pizza at a time on center
rack of a preheated oven.

If you don’t want two pizzas, wrap the second pizza in foil or
plastic and seal it with tape to lock out all air. Freeze it before
it rises the last time. After letting it thaw 30 min. you can bake
as directed above.

[lucky]

Thin Crust Pizza Dough
Makes 4 pizzas 27 cm (11 inches) in diameter

45 g (1 1/2 oz) compressed yeast (or the equivalent quantity of dried)
300 ml (11 fl oz or 1 1/2 US cups) warm water
pinch of salt
2 tbsp olive oil
600 g (1 1/4 lb or 5 US cups) plain white (all-purpose) flour

Dissolve the yeast in the warm water to which you have added the
salt and olive oil. Pour the flour into a mound on a clean working
surface and make a hole in the centre of it. Add the yeast mixture
drop by drop into the centre of the flour, mixing with your hands
until all the liquid is absorbed, forming large lumps. Knead the
dough with your hands until it has a smooth texture, then roll it
into a ball. A good pizza depends on the quality of the dough used.

Next, sprinkle some flour into a large tin or dish and place the
dough in it, spreading a little oil over the top to prevent a crust
from forming. Cover the bowl with a dry linen cloth and leave to
rise for 1 hour in a warm place — not less than 20 degrees C (68
F). After this time the dough should have increased in volume by
three times.

Now begins the preparation of the pizza proper. Preheat the oven
to 230 degrees C (450 F or gas mark 8). Rub the four 27-cm (11-inch)
pizza pans with olive oil. Flour the working surface. Divide your
dough into four and roll each into a ball. (It is better not to
use a rolling pin but to ease the dough by gently pressing out the
dough with the plump part of your hand, the heel of your thumb and
with your fingers.) Starting from the middle, smooth the dough out
to a thickness of about 6 mm (1/4 inch). I suggest you make the
edges slightly thicker to prevent the topping from running away,
and this method of rolling leaves the characteristic round edge
which should go crisp in the oven.

Place each pizza on an oiled pizza pan, spread the topping on the
pizza and bake in the hot oven for anything from 8 to 15 minutes,
depending on the ingredients.

[lucky]

Wheat crust

2/3 cup margarine
1/3 cup sugar
1/2 tsp almond or vanilla extract
2/3 cup flour
1 cup whole wheat flour

Beat margarine at medium speed, add sugar, and flavoring. Beat
until fluffy. Gradually add flour and mix. Press dough into an
ungreased 12′ pizza pan. Bake at 300 degrees for 25-30 minutes.
Cool

[lucky]

Whole Wheat Pizza Crust

3/4 cup lukewarm water
1 tsp lemon juice
2 tsp salad oil
3 Tblsp honey
3 Tblsp dry milk
1 1/2 tsp salt
1/2 cup whole wheat flour
1 1/2 cups bread flour
1 1/2 tsp yeast

Place ingredients in bread machine in order listed making sure salt
is beneath the flour and yeast is above the flour. Mix on dough
setting (usually about 1 hour with mixing and raising).

Remove dough and “round” it. (Stretch it in a ball so ball is
smooth and seam is on bottom.) Cover with a damp towel. Allow
dough to sit for 20 minutes.

Place in center of 14″ greased pizza pan. (The greasing is important,
as it helps to keep the dough from stretching as it raises.) Flatten
dough with your hands and press to edges of pan. “Dock” the dough
(poke with fork all over to prevent air bubbles from forming).
Cover with damp towel and allow to raise about 30 minutes to 1
hour.

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Whole Wheat Pizza Crust Recipe
Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour
Directions:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let
stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour
and 1 cup of the all-purpose flour until dough starts to come together. Tip dough
out onto a surface floured with the remaining all-purpose flour, and knead until
all of the flour has been absorbed, and the ball of dough becomes smooth, about
10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a
towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and
divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form
into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a
rolling pin until it will not stretch any further. Then, drape it over both of your
fists, and gently pull the edges outward, while rotating the crust. When the circle
has reached the desired size, place on a well oiled pizza pan. Top pizza with your
favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until
the crust is crisp and golden at the edges, and cheese is melted on the top.

[lucky]

Beer Dough

1 cup flat beer
2 tbs. butter or margarine
2 tbs. sugar
1 tsp. salt
2-1/2 cups all purpose flour
1 package active dry yeast

Use bread machine set on dough setting, adding ingredients to pan in
order listed. Or, dissolve yeast in warm beer (105F). Add butter, sugar,
salt, and flour. Mix until dough forms a ball and cleans sides of bowl.
Turn onto floured surface and knead for 2 minutes. Place in a greased bowl,
turning to grease top. Cover; let rise in a warm place, free from draft,
until doubled in bulk, about 1 hour. Punch down dough.
Sprinkle 14 inch pizza pan with cornmeal. Turn dough out on floured
surface. Roll or press in prepared pie pan, forming a collar around the
edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes.
Top pizza with desired toppings; bake at 400F for 25 minutes.

[lucky]

Sicilian Thick Crust

(makes a 17 1/2″ X 11 1/2″ Pizza)
4 cups All-Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 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 1/2″ X 11 1/2″ X 3/4″ 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.

[lucky]

Zucchini Dough

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of
ingredients in a bowl. Spread on a well-oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes.

[lucky]

Rosemary Pizza Dough

1 cup water
1 7gram packet active dry yeast
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tsp. salt
extra virgin olive oil
1 tbsp minced fresh rosemary
1/2 cup cornmeal

Dissolve yeast in 1/4 cup lukewarm water in a large bowl. Set aside until yeast begins to activate (it will foam a little), about 10 minutes. Combine the flours and salt in a small bowl. Add 1 cup flour mixture to yeast and stir well with a wooden spoon or your hands. Mix in 1/2 cup water, then add another cup flour and continue to stir. Add remaining 1 cup flour, then gradually stir in about 1/4 cup water and the rosemary and mix well. The dough should be fairly soft, but not too wet.

Turn out dough on a lightly-floured work surface and knead with the heels of your palms until it has a smooth, uniform texture, about 10-12 minutes. Divide dough into 2 even balls. Coat the insides of 2 medium bowls with 1/2 tsp. olive oil in each. Place dough in bowls, cover bowls with damp cloths or plastic wrap, and set aside to rise until doubled in bulk, about 2 1/2 – 3 hours.

Place pizza stone in oven and preheat at highest setting (other than broil). Sprinkle a baker’s peel or inverted baking sheet with cornmeal. Punch down dough form 1 bowl, make a ball, and flatten it on the pan. Taking care not to overwork the dough, stretch it into a thin 12″ circle with a slightly raised edge. Add your desired topping. Bake until crust is golden brown and crisp, about 12-15 minutes. Enjoy!

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