Pizza Dough (WITH yeast)

[nicolewi]

Any recs for a great pizza dough recipe? Also, let me know if it makes a thicker or thinner crust, typically, please. I have yeast, AP flour, & bread flour. I have other foods to use up over the weekend but I think I'll be making pizza next week. 

Someone gave us 10 pounds of pizza blend shredded cheese.

[InBetweenDays]

Do you have a bread maker? We always use the simple recipe that came with a breadmaker we got YEARS ago.

For a 1 lb dough its
3/4 C warm water
1 T. olive oil
2 1/4 C AP flour
1 t. salt
1 t. sugar
1 t. dry yeast

Throw it all in the pan and set it on the Quick Dough cycle. Done in 45 minutes.

You can roll it out as thin as you want it. We generally do a 1.5 lb dough for the 4 of us. We each make our own pizzas, an I like a REALLY thin crust so I just keep rolling it out to the thickness I want. We cook ours on the grill.

[andi]

This has always been my go-to recipe. I would say it's thicker (definitely not a thin crust, but not super thick either if that makes sense.)

www.chef-in-training.com/perfect-pizza-dough-recipe/

ETA: This is one that I want to try next: www.melskitchencafe.com/quick-and-easy-pizza-dough/

[aprilsails]

This is the worst written recipe in all of history but it has turned out perfectly for us each and every time. We usually roll it out into two 14” thin crust pizzas. I have made it overnight and also in the morning. It takes very little yeast so it’s good for conservation.

smittenkitchen.com/2013/10/lazy-pizza-dough-favorite-margarita-pizza/

[nicolewi]

Mar 27, 2020 14:43:53 GMT -5 andi said:

This has always been my go-to recipe. I would say it's thicker (definitely not a thin crust, but not super thick either if that makes sense.)

www.chef-in-training.com/perfect-pizza-dough-recipe/

ETA: This is one that I want to try next: www.melskitchencafe.com/quick-and-easy-pizza-dough/

I am pretty sure I have tried the "quick and easy" one a couple times. I thought it was okay. Totally serviceable, but nothing spectacular. 

[dragon's breath]

This is the one I use. I wouldn't call it thick, but it's not super thin (although you could probably spread it out more). We've frozen half the dough and it cooked up fine later as well (froze the dough in a ball, then thawed it in the fridge and brought it to room temp for about an hour).

▪1 1/2 cups warm water
▪1 tbsp. Sugar
▪1 tbsp. Yeast

▪1 tsp. Salt
▪1 tbsp Oil
▪3 1/2 cups Flour

Combine water, sugar, & yeast. Proof for 5-10 minutes.

add salt, oil, & flour. Mix until the dough is smooth and elastic
(5-7 minutes).

Place dough into a greased bowl and let it rest until double in
size. Punch down and divide into two pieces balls. Stretch/roll
dough, use a fork to poke holes all over, top with sauce,
cheese, and toppings. Bake at 475° for 12-16 minutes.

*This recipe makes two 14 inch pizzas.
*You don't need to parbake the crust.

*Pizza dough can be frozen & so can leftover pizza.

[steamboat185]

I make this one a lot note- it makes a lot of pizza.
feelingfoodish.com/the-best-new-york-style-pizza-dough/