Best 3 Pizza Oven Dough Recipes
Indulge in the delectable realm of homemade pizza with our diverse selection of pizza oven dough recipes, meticulously crafted to cater to various dietary preferences and culinary skills.
- Delight in the classic Pizza Dough, a versatile canvas for your favorite toppings, yielding a crispy crust and a tender, chewy interior.
- For a healthier alternative, try our Whole Wheat Pizza Dough, packed with fiber and nutrients while maintaining a satisfying texture.
- Craving a gluten-free option? Our Gluten-Free Pizza Dough is your answer, offering a delicious and inclusive pizza experience for those with dietary restrictions.
- If time is of the essence, our Quick Pizza Dough has got you covered, delivering a delectable pizza in a fraction of the time without compromising on taste.
- Elevate your pizza game with our Sourdough Pizza Dough, a flavorful and aromatic dough that adds a unique tang and depth of flavor to your creations.
PIZZA OVEN DOUGH
Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Provided by Rob Egbert
Categories Bread Pizza Dough and Crust Recipes
Time 10h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 0.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 437.3 mg, Sugar 0.5 g
PIZZA OVEN PIZZA DOUGH
With the rising popularity of home pizza ovens (both portable and built-in), we wanted a dough that would perform well under their intense heat. This dough's hydration (60%) is ideal for heats of 800 to 900 degrees F. If your oven doesn't get that hot, this is still a great dough but you'll need to increase the water a bit to help with the rise of the crust.
Provided by Food Network Kitchen
Time 8h30m
Yield dough for four 12-inch pizzas
Number Of Ingredients 5
Steps:
- Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.
- Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook's Note). Form and bake as desired.
WOOD-FIRED OVEN PIZZA DOUGH
This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.
Provided by Bruce Becker
Categories European
Time 2h6m
Yield 5 pizzas, 10-14 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, yeast, salt and honey together until all are dissolved.
- Place into a large mixing bowl.
- Add flour.
- Mix at moderate speed for 8-10 minutes.
- The dough should form ears and the mixing bowl should be essentially dry.
- Place dough in a greased bowl, and cover with a moist dishtowel.
- Place in a warm area for about an hour, until doubled in size.
- Roll out on a floured surface, and divide into 4 or 5 balls.
- Place in a proofing tray
- If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Nutrition Facts : Calories 268.1, Fat 0.8, SaturatedFat 0.1, Sodium 701.2, Carbohydrate 56.3, Fiber 2.2, Sugar 1.9, Protein 7.8
Tips:
- Opt for bread flour: Bread flour is an ideal choice for pizza dough as it contains more gluten than all-purpose flour, resulting in a chewier texture.
- Activate yeast properly: Ensure water temperature is between 105-115°F (41-46°C) to activate the yeast effectively. If the water is too hot, it will kill the yeast, while if it's too cold, the yeast will not activate properly.
- Autolyse dough: Autolysis, a resting period before adding salt and yeast, allows the flour and water to hydrate and form a strong gluten network, leading to a more elastic and chewy dough.
- Knead dough properly: Kneading helps develop the gluten in the dough, resulting in a smooth and elastic texture. Hand-kneading is preferred, as it allows you to feel the dough's consistency and adjust the kneading time accordingly.
- Adequate proofing: Proofing allows the yeast to ferment the dough, resulting in a light and airy texture. Ensure the dough is proofed in a warm, draft-free environment to promote optimal yeast activity.
- Shape dough correctly: When shaping the dough, handle it gently to avoid degassing. Stretch and fold the dough to create a tight, round ball with surface tension, which will help it hold its shape during baking.
- Preheat pizza oven: Preheat the pizza oven to a high temperature before baking to ensure the pizza cooks evenly and has a crispy crust.
Conclusion:
Crafting the perfect pizza dough requires careful attention to detail, from selecting the right ingredients to following the proper techniques. By utilizing bread flour, activating yeast effectively, autolyzing the dough, kneading it properly, proofing it adequately, shaping it correctly, and preheating the pizza oven, you can create a delicious, authentic pizza that rivals those from your favorite pizzeria. Experiment with different flours, hydration levels, and toppings to discover your own unique pizza-making style. The journey to pizza perfection starts in your kitchen – embrace it and let your taste buds be amazed!
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