Home Cooking Gourmet

This pizza dough is an updated version of an earlier one. Sugar has been added for the yeast feast and the flour increased by 1/4 cup since the dough has turned out sticky the times I made it. I made this last night and it turned out great.

1 cup warm water (105 - 115 F)
1 tsp salt
1 tsp sugar
2 T corn oil
2 3/4 cups white flour
1/2 cup cornmeal
1 pkg yeast (1/4 oz or 2 1/4 tsp)

For bread maker:
Put in liquids first, then solids then yeast. (The list is in correct order). I swirl the breadmaker container around after adding the water, sugar, salt, and corn oil so they distribute. Mix on dough setting.

Put dough in refrigerator for 20 minutes before making the pizza.

This recipe made enough for two 9 inch pizzas. Brush the dough with oil before putting on the sauce/toppings to prevent the sauce from soaking in.
The pizza was cooked on the middle lower rack at 400 F for 20 minutes (until cheese was slightly brown and crust brown).

Pizza Dough Recipe

1 cup warm water (110 F)
1 T olive oil
1 T white sugar
1 tsp salt
2 1/2 cups bread flour
1 tsp active dry yeast

I make this in a bread maker on dough setting. Enough for two 12 inch thin crust pizzas. Brush crust with olive oil before putting on the topping. It helps prevent the sauce from soaking in the dough and making it soggy.
This is a pretty good recipe. The fact that it only has 1 teaspoon of yeast limits the rising of the dough. This makes it denser instead of airy which I like.

Doug

From all the pizza doughs I’ve been trying here is an amalgamation of them. It came out crisp with a good taste to it. I have a sneaking suspicion that many commercial pizza doughs use shortening.

After spreading the dough out and punching several holes in the bottom with a fork, the sauce and toppings went on then I cooked it in a 9 inch iron skillet on the middle-low rack at 400 F for 25 minutes (until the cheese was a nice brown). Lucky me: it made enough for two pizzas. The sauce I used was sauce #1 which I listed in an earlier post which is pretty good but a bit too much tomato taste. Next time I’ll cut the tomato paste in half.

1 cup water (110-115 F)
1 pkg active dry yeast (2 1/4 tsp)
1/3 cup corn oil
1 T sugar
1/3 cup cornmeal
1 tsp cream of tartar
2 1/2 cups bread flour

I made this in a breadmaker on dough setting. Once it was done I let it sit overnight in the refrigerator. I punched it down, divided it in half, and made the first pizza. Note that I brought the dough to room temperature before using it. The second pizza, which I had the next night was not quite as good so I think keeping in the fridge for two nights is a slight negative.

Next time I’ll make this on a pizza stone.

Doug

Here is another pizza dough recipe I tried last night:

1 cup warm water (105 - 115 F)
1 tsp salt
2 T corn oil
2 1/2 cups white flour
1/2 cup cornmeal
1 pkg yeast (1/4 oz or 2 1/4 tsp)

For bread maker:
Put in liquids first, then solids then yeast. (The list is in correct order) Mix on dough setting.

Put in refrigerator for 20 minutes before making the pizza.

This recipe made enough for two 9 inch pizzas. I put the dough into a 9 inch iron skillet with sauce and toppings. One thing I forgot to do was brush the dough with oil before putting on the sauce/toppings. This prevents the sauce from soaking into the dough.
The pizza was cooked on the middle lower rack at 400 F for 20 minutes (until cheese was slightly brown and crust brown). Yumm. Reminded me a little of Pizzeria Uno.

Doug

Pizza dough storage is today’s topic.

Pizza dough freezes well so it pays to make a large batch. Divide up the dough into two balls (most recipes make enough dough for two pizzas) and flatten the ball to be frozen. Cover with plastic wrap then aluminum foil and into the freezer it goes.

Fresh pizza dough can be stored in the refrigerator for a few days though the yeast starts to ferment after a 1/2 day and the pizza dough will smell like beer. Form the dough into a small patty and cover it lightly with olive oil to prevent skinning.
Doug

Pizza Dough Recipe

1 cup water (105 - 115 F)
1/2 tsp sugar
1 pkg yeast (2 1/4 tsp)
1 TBL cornmeal
1 tsp salt
1 TBL corn oil
1 TBL olive oil
2 1/2 cups white bread flour
1/4 tsp yellow food coloring

For breadmaker:
Put ingredients into baking bin in order. Mix on dough setting. After it is done, punch down dough and let rise again. Put in refrigerator for at least an hour. The longer it stays in, the more like beer it will taste since the dough will start to ferment.

After dividing the dough in half, I cooked this in a 9 inch iron skillet on bottom rack at 425 F with toppings already on the dough. After the cheese was just starting to turn brown, out it came. The crust was crisp and with a pretty good taste. The inside of the dough was a touch gooey. Next time I’ll paint olive oil on the dough so the sauce will not soak into the dough as easily.

Doug

Pizza Dough #3

1 pkg (2 1/4 tsp) yeast
1 cup water, 105 to 115 deg F
2 3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup corn oil
2 TBL light olive oil

After splitting the dough in half, I baked it in a 9 inch iron skillet , with toppings, on bottom rack at 425 deg for 20 minutes. The crust was tasty and very crisp. Whole wheat (replaced 1 1/4 cup flour with whole wheat flour) next time and the taste was not that good. The dough was somewhat sticky and rose some during cooking.

Doug

Pizza Dough Recipe #2

2 1/4 tsp active dry yeast
1 tsp honey
1 cup water, 105 to 115 deg F
3 cups all-purpose flour
1 tsp kosher salt
1 T light olive oil
1/4 cup cornmeal (opt)

I tried this several times but it tasted floury. One thing I discovered is when I make dough or bread using a bread machine if the water or milk is at 115 degrees the product turns out better. I always thought the bread machine would heat up the mixture to the correct temperature but having the liquid at the right temperature guarantees it. Also bringing all ingredients to room temperature helps.

Cornmeal was added on to try and take out the flour taste but to no avail.
Onward!

Doug

This years old recipe is a modification of one I found in my bread machine’s standard recipes. I use a bread machine to make pizza dough. When it goes bad, I’ll revert to a dough hook on my food processor.

Pizza Dough Recipe #1

1 cup flat beer (I use a cheap pilsner beer)
1 TBL light olive oil
2 TBL white sugar
1 tsp salt
2 1/2 cups all-purpose white flour
1/3 cup cornmeal
1 tsp active dry yeast

Add liquid ingredients then dry ingredients (yeast on top) in the bread machine canister. Run on ‘dough’ setting. After done, punch down the dough and put in refrigerator for an hour. Punch down again. If left in the refrigerator too long it will start fermenting and smell like beer.

Divide the dough in half. Either roll out and place on a pizza pan or pizza stone or put pizza dough in a 9 inch iron skillet. Poke holes in the bottom with a fork because the dough will rise when cooked. Place on the middle rack, and cook it at 400 degrees for 10 minutes before the toppings go on. This prevents the middle from being gooey.

This dough is pretty good; I still make it from time to time.

Doug the pizza lover