whats the best pizza dough recipe?

13 Answers

  • Anonymous
    10 months ago
    Favorite Answer

    Family recipes used hundreds of times. Enjoy!

    Basic Dough for One Pizza:

    1 cup very warm water

    1 tablespoon sugar   

    1 package dry yeast

    2 tablespoons softened margarine

    1 teaspoon salt  

    2 cups flour, bread flour preferred, plus extra for kneading

    oregano, basil, garlic powder (optional, about 1 tsp. of each)

    2 teaspoons cornmeal

    Put the sugar and warm water in a large bowl and stir to mix. Add yeast and stir to mix. Allow it to stand until a creamy foam forms on top, about five minutes. Mix in the margarine, salt, spices if you're using them, and about half the flour. If you don't have bread flour, all-purpose flour will do.

    Blend with a wooden spoon or sturdy metal cooking spoon, then continue adding flour in small amounts until a soft ball is formed and the dough will not absorb any more. Mix with your hands once the dough becomes thick. It’s okay if you don’t use all the flour, or need a little more. (Metal spoon = easier clean-up.)

    Sprinkle 1/4 cup of additional flour on the clean dry surface, then knead the dough, adding flour, until it is no longer sticky (5 - 10 minutes). Put a little flour in the bowl, to prevent sticking, and return the dough to the bowl. Don't clean the kneading surface yet.

    Turn on the oven until you just feel warmth with your hand in the open oven, then turn it off and put the dough (bowl and all) in to let it rise. Spread about 2 teaspoons cornmeal on the pizza stone or pan. Tip: Raking the cornmeal with a fork distributes it more evenly than your hands can.

    Check on the dough after 20 minutes, and again at 30, for it to have risen to about double its original size. When it has, take it out and preheat the oven to 425F (220C).Spread more flour on kneading surface. Roll the dough for your crust on this floured surface with a floured rolling pin. Add more flour under the dough if it starts sticking to the kneading surface.

    (If you don't have a rolling pin, remove the label from, wash, and dry a cylindrical glass bottle and use that. If you don't have a bottle, pat the dough as evenly as you can into a circle shape.)

    Fold the dough into quarters to lift it from the floured surface, place it on the pan or stone with cornmeal on it, and unfold it. Re-roll to made it even thickness if necessary. Crimp the edges to make them taller than the rest of the dough. Once the oven is preheated, bake crust for 7 minutes.

    Remove the half-baked dough and top it with whatever you like, then bake for 7 more minutes, watching it closely near the end. When the edges of the crust are golden, it's done.

  • 10 months ago

    The first thing you do is put a package of dry yeast in a bowl of warm water and add a little sugar to get it activated faster about a half teaspoon and that much salt. When the yeast foams to the surface it is ready. When the dough is the right consistency you start kneading it to get the air out and to mix it thoroughly. So you knead it for 5 to ten minutes by pushing your palms into it getting he weight of your body into it then rolling it into a ball then punching it down again. When it is kneaded you place it on a plate in the shape of a ball and cover with a clean towel and let rise in a warm place for about an hour or until doubled or near doubled in size. Then you punch it down and shape it with your hands by pushing outwards into the shape of the pizza pan using a rolling pin if necessary but flour the rolling pin. Experts toss the pizza in the air which keeps the dough less worked but you will get a good crust this way and not end up with he dough landing on the ceiling or on the floor. You put it on the pan by lifting it

  • Anonymous
    10 months ago

    Whats the BEST  pizza Dough  recipe ?

     the one  by trial and error that any INDIVIDUAL finds  produces the quality product they desire  for THEMSELVES and possibly others

  • 10 months ago

    For the best pizza dough you need flour light warm milk est . you have to mix the est with warm milk and rest it for 10 minute. then you have to mix them with flour nd mix them so nicely. After making the dough let them in rest for 30 minute in room temperature . 

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  • 10 months ago

    Yeast, flour, salt, water, that’s it.

  • 10 months ago

    The simple basic BREAD DOUGH Trina.

  • 10 months ago

    mix maida and eggs 

  • 10 months ago

    Batali mixes flour, yeast, extra virgin olive oil and water at "blood temperature" (that's 96-98.6 degrees) for a perfect crust. Some tablespoons of sugar activate the yeast and create a crunchier crust. There is no way around it: kneading the dough with your hands gives it the best texture.

  • 10 months ago

    Put some flour in tomato sauce and add a little bit of water. Cook on the stove for 15 minutes on medium heat. Sounds bizarre, but it is actually delicious

  • CB
    Lv 7
    10 months ago

    Here is I go about  making dough - I do used a Kitcheaid with a dough hook but you can do it manually.

    For 2-16" pizzas

    1.75 cups warm water

    1 tsp sugar

    2.5 tsp rapid rise yeast

    2 tsp EVOO

    1.5 tsp salt

    Flour (no measurement)

    Put water,sugar, EVOO and yeast in a mixing bowl or mixer bowl mix until combined and wait 5-10 minutes for yeast to start foaming. 

    If not using a mixer use a whisk and start whisking in flour a 1/4 cup at time and whisk until incorporated. Repeat until whisk clogs and switch to a spoon or spatula, add salt, continue adding flour until the dough is a little tacky, move to floured surface and knead for 5 minutes. place in oiled bowl cover and place in warm location for an hour or more.

    If using a mixer basically turn it on low keep adding flour and scraping the sides on low until the dough is mixed starting to clean the sides, turn to medium and add just enough flour so the dough does not stick on the bottom of the bowl while running. Continue kneading for 3-4 minutes and move to oil bowl cover and let sit for at least and 1hr.

    For best results put bowl in refrigerator over night instead of in a warm place - remove from fridge about 2-3 hours before using. 

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