This Easy Bread Flour Pizza Dough recipe quickly comes together using just 5 ingredients. The best choice for Italian-style pizza, bread flour always produces light, chewy, and irresistibly soft homemade pizza dough. You’ll never go back to all purpose flour again!
Making this Pizza Dough Focaccia Bread will change your mind about baking bread! So simple and easy, you can turn everyday pizza dough into a soft on the inside and crunchy on the outside baked treat.
Let your bread machine mix flour, water, oil, sugar, salt and yeast to make a delicious homemade pizza dough.
This is that OMG game changing pizza recipe that you will make ALL THE TIME. Two Ingredients? Yup!
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
The ORIGINAL skinny pizza dough. Not just for pizza, great for naan, dumplings, pasta - the sky's the limit!
If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. If this is too high, try using 400 grams of water or even 395 grams of water, which will lower the hydration to 77%. As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 to 425 grams of water. Add water as needed to get it to the right consistency (reference the video). To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. For 2 cups of lukewarm water, use 1/2 cup boiling, 1 1/2 cups cold water. You don't have to be so precise, but using this rough ratio will give you perfectly lukewarm water. Parchment: These rounds are so handy. Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
This 3 ingredient Pizza Dough is the most easy high-protein pizza dough you will ever try. It's a yeast free dough for busy pizza nights.
This flatbread pizza dough takes less than 5 minutes to make and comes together right in the food processor with only flour, salt, water, and olive oil!
Giada’s famous Neapolitan-style pizza dough!
There’s something wonderfully easy about making pizza at home, especially when all you have to do is roll out some pizza dough, throw some toppings on
This easy thin crust pizza dough homemade is quick to make for any gathering. It is sure to be a favorite go-to-crust for any pizza night!
Get a jumpstart on pizza night with this easy homemade Freezer Meals Pizza Dough recipe. skip the take out and make homemade pizza any time.
Use excess sourdough starter discard to make the best, easiest homemade small batch sourdough pizza dough to make an airy and chewy sourdough pizza crust.
Einkorn pizza dough is pretty easy to make, but it takes a few tricks to get it right.
2 ingredient pizza crust - weight watchers pizza dough that's macro friendly! Yogurt pizza crust has 2 ingedients and is so easy and tastes like regular pizza.
This thin-crust pizza dough recipe is easy to make with just five ingredients for a no-rise dough that bakes up crisp, chewy, and delicious.
I'm often skeptical of "magical" recipes — but this one really surprised me.
Skip the Dominos Pizza Menu and make Dominos Pizza dough at home! All you need is a mixing bowl, 6 main ingredients, and a goodie bag (secret ingredients!) This pizza dough recipe out beats all the other pizza crust recipes and is made like the pizza Dominos is known for!
The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.
If you dont have yeast you can make pizza dough using self rising flour. This is a guide about making pizza dough with self rising flour.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
