Best 3 Perfect Parmesan Pizza Dough Recipes

Pizza, a beloved Italian dish, has captured the hearts and taste buds of people worldwide. With its crispy crust, savory sauce, and an array of delectable toppings, it's no wonder pizza has become a global culinary sensation. In this article, we embark on a culinary journey to explore the secrets of crafting the perfect Parmesan pizza dough. We'll delve into the intricacies of selecting the right ingredients, mastering the art of kneading and proofing, and achieving that golden-brown crust that makes pizza irresistible. Along the way, we'll also discover a collection of tantalizing pizza recipes that showcase the versatility of this culinary canvas. From classic Margherita to adventurous gourmet creations, these recipes will inspire you to unleash your inner pizzaiolo and create pizzeria-quality pies in the comfort of your own home. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable adventure together!

Here are our top 3 tried and tested recipes!

PIZZA PIZZA

Pizza Pizza image

Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings. Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded. This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories Mains

Time 18h40m

Number Of Ingredients 10

Ingredients

2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour, plus 1/2 cup for rolling
1 teaspoon instant yeast
2 teaspoons olive oil, plus additional for brushing the crust
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Steps:

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

PARMESAN THIN CRUST PIZZA DOUGH

Parmesan Thin Crust Pizza Dough image

Found this in What'sCookingInAmerica.net. I made it today and it was perfect. You can choose whatever toppings you desire. Prep time does not include waiting for the bread machine cycle.

Provided by KP in Canada

Categories Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup warm water (110 degrees F.)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 cups bread flour
2 teaspoons fast-rising active dry yeast

Steps:

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.

Nutrition Facts : Calories 82.7, Fat 2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 85.5, Carbohydrate 12.7, Fiber 0.8, Sugar 0.1, Protein 3.4

BUTTER-PARMESAN PIZZA CRUST/DOUGH

Butter-Parmesan Pizza Crust/Dough image

This makes a wonderful soft tender crust and is enough for two smaller pizzas or one extra large pizza.

Provided by Kittencalrecipezazz

Categories Kid Friendly

Time 2h

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 teaspoons dry yeast
2 teaspoons sugar
1/2 cup water
3/4 cup water
1/3 cup butter (melted and cooled or very soft)
3 1/2 cups flour (more as needed)
1/3 cup grated parmesan cheese
1 large egg (room temperature)
2 teaspoons italian seasoning (optional)
2 teaspoons salt

Steps:

In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
Meanwhile place the egg in cup and cover with very warm water.
In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
Knead up to 8 minutes until a smooth soft dough is achieved.
Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
Remove the dough and divide in half.
Place on a generously-floured surface; let rest 10 minutes.
Roll out into a round circle then place onto a pizza pan.
Spread with pizza sauce then shredded cheese then favorite toppings.
Bake on lowest oven rack until the dough is browned.

Nutrition Facts : Calories 151.2, Fat 5, SaturatedFat 2.9, Cholesterol 25.2, Sodium 355.4, Carbohydrate 21.8, Fiber 0.9, Sugar 0.6, Protein 4.3

Tips:

Use high-quality ingredients. The better the ingredients, the better the pizza dough will be.
Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and make the dough strong.
Let the dough rise in a warm place for at least an hour. This will allow the yeast to grow and the dough to double in size.
When you are ready to bake the pizza, preheat the oven to the highest temperature possible. This will help to create a crispy crust.
Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Perfect Parmesan Pizza Dough is a versatile recipe that can be used to make a variety of delicious pizzas. Whether you like your pizza with classic toppings like pepperoni and mozzarella or something more creative like roasted vegetables and goat cheese, this dough will deliver. So next time you're in the mood for pizza, give this recipe a try. You won't be disappointed.