Best 6 Pizza Crust Ii Recipes

QUICK AND EASY PIZZA CRUST

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.

EASY HOMEMADE PIZZA DOUGH

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you're doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, margherita pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
• Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
• Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

PIZZA DOUGH II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
• Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
• Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

PIZZA CRUST

Steps:

• In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
• For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

EASY 30-MINUTE PIZZA DOUGH II

Steps:

• In a large bowl, place the warm water in first then the honey.
• Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water. Wait 10-15 minutes or until foamy.
• Add the oil and salt.
• Blend in the flours and knead until elasticy, about 5 minutes or so.
• Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
• Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
• I get about 3-4 little pizzas out of this amount of dough; it's thicker than my other pizza dough recipe.