Need a pizza dough recipe?

1/2 tsp. salt

1 pkg. yeast

2 cups flour

3/4 cup water

- mix 3/4 cup warm water with yeast to activate it.

- mix salt and flour together.

- add yeast to flour and salt.

- knead dough until right texture (this can be done with the bread dough hook.

If you do make it ahead of time and freeze it, you need to let it rise somewhat, beat it down and freeze it before it has time to rise again. I would store it in a ziplock freezer bag or something similar that would keep out air.

Step1

Strong white flour is best (in some countries this flour is marked as bread flour). Although plain flour can be used as well, it does not have the same high gluten content and therefore the finished pizza dough will not be as stretchy. Watching a pizza chef doing acrobatics with the dough is proof enough how elastic the dough should be, they throw it in the air and catch it with their fingers without it leaving a dent in the dough. This shows that the gluten has done its work and the pizza dough is robust and flexible.

Step2

Whilst it is technically possible to get the pizza dough to rise faster by placing the dough in a warm place, experts tend to agree that the finished pizza dough is best left to rise naturally, whatever the pizza dough recipe. After kneading the dough should be left to double in size naturally. This should be a process that is completed by the eye and not the clock. It can take anything between 1 hour and 2 hours depending on the temperature and the amount of draught.

Step3

Pay attention to the kneading process: it eliminates excess gas produced by the yeast and quite literally knocks the air out of the pizza dough. Many people find the action of kneading the dough very therapeutic and chefs are often asked how you can tell when the dough is kneaded sufficiently. The answer is: you can feel it in your hands (practice makes perfect).

Step4

Pizza dough keeps in the refrigerator for several days and frozen pizza dough can be kept for several months. I always have frozen pizza dough in the freezer for emergencies, and I find that if it is frozen in pieces the size of golf balls then it is defrosted in ten minutes.

Step5

When you come to baking your pizza dough, the chances are that you are using a conventional oven rather than one fired from the volcanic rocks of Vesuvius. The baking time is always intense and short and the temperature should be 220°C or 425°F. The pizza dough should always be placed on the upper shelves, and whilst you can cook more than one pizza base at once, they should never be placed at less than the middle. This is because heat rises and you cannot get the best heat at the bottom of an oven.

Step6

How to Ascertain the Pizza Is Cooked :

If your oven has a glass door this is an easy process. If the pizza has a rim then the dough develops blisters and it is golden brown, without a rim the golden brown color of the edge indicates that the pizza is ready to be eaten.

If the oven has not got a glass door it's more difficult to check if your pizza is ready. Do remember that every time you open the oven door, heat is lost and the pizza becomes less than perfect each time the door is opened.

The process, depending on the oven, takes between ten to fifteen minutes and it will take longer if you have more than one pizza in. A thicker crust will also take longer than a thinner crust.

Step7

Styles of Pizza Dough :

What shape and size your pizza should be depends on how many people you want to feed and how traditional you want to make the pizza. Pizzas are not always round. the Sorrento region in Italy is famous for its rectangular pizza.

Though in theory pizzas can be any shape, a shape such as a crescent is not practical to pick up, as the filling will hold in the center and fall of the edge. Really the only important thing you have to decide is how thick or thin you want to make your finished pizzas.

this is the kind you can store in the freezer. so good lck sweetie =)

Strong white flour is best (in some countries this flour is marked as bread flour). Although plain flour can be used as well, it does not have the same high gluten content and therefore the finished pizza dough will not be as stretchy. Watching a pizza chef doing acrobatics with the dough is proof enough how elastic the dough should be, they throw it in the air and catch it with their fingers without it leaving a dent in the dough. This shows that the gluten has done its work and the pizza dough is robust and flexible.

Whilst it is technically possible to get the pizza dough to rise faster by placing the dough in a warm place, experts tend to agree that the finished pizza dough is best left to rise naturally, whatever the pizza dough recipe. After kneading the dough should be left to double in size naturally. This should be a process that is completed by the eye and not the clock. It can take anything between 1 hour and 2 hours depending on the temperature and the amount of draught.

Pay attention to the kneading process: it eliminates excess gas produced by the yeast and quite literally knocks the air out of the pizza dough. Many people find the action of kneading the dough very therapeutic and chefs are often asked how you can tell when the dough is kneaded sufficiently. The answer is: you can feel it in your hands (practice makes perfect).

Pizza dough keeps in the refrigerator for several days and frozen pizza dough can be kept for several months. I always have frozen pizza dough in the freezer for emergencies, and I find that if it is frozen in pieces the size of golf balls then it is defrosted in ten minutes.

When you come to baking your pizza dough, the chances are that you are using a conventional oven rather than one fired from the volcanic rocks of Vesuvius. The baking time is always intense and short and the temperature should be 220°C or 425°F. The pizza dough should always be placed on the upper shelves, and whilst you can cook more than one pizza base at once, they should never be placed at less than the middle. This is because heat rises and you cannot get the best heat at the bottom of an oven.

1 teaspoonactive dry yeast (available from all Supermarkets)(store left over yeast in the freezer), pinch sugar, 2/3 cup warm water ( not too warm or the yeast will die, but not to cold either), 2 cups plain flour, 1/2 teaspoon salt, 1/4 cup olive oil.

Place in order yeast then very quickly the warm water and then the pinch of sugar into a large bowl. Alow to stand for about 10 minutes. While your waiting for this go into a room with aircon or a heater and turn it on full and close the door. (This is so the dough will rise later on). Add flour, salt and oil and mix with your hands to form a soft dough. Kneed for 5-10 minutes or until the dough becomes elasticy and smooth. Place the dough in a clean oiled bowl. Cover with cling wrap and put it in the warm room until it has doubled in size. If there is no other place just put it in the sun. The warmer the place the faster this will take.

To store just keep it covered up in the freezer.

I like the "Jiffy" pizza dough in a box...You can probably pour in into your Kitchenaid and mix it all up to form dough.

I have never had good luck freezing dough, and then using it later, but maybe others have had better luck, or made larger batches. ?:

Pizza Dough:

Ingredients:

250mL all-purpose flour

7mL active dry yeast

7mL sugar

1mL salt

10mL soft margarine

90mL warm water(110F-125F)

Method:

1. mix yeast, sugar and warm water in a large cup. stir several times and let it stand for 10min.

2. mix the flour and salt together in a small bowl.

3. pour yeast mixture into a large bowl and add margarine and 125mL flour. beat with wooden spoon until smooth.

4. add the remaining 125mL flour gradually and mix until dough forms a ball

5. flour countertop lightly and knead dough 5-10 min until smooth and elastic

6. pour 5mL oil in bowl, cover loosely with tea towel, and allow rise for 15min

7. punch dough down by putting fist into the centre of dough and turn the dough over

8. fridge it for 4-48 hours

just roll it out afterwards on a pan

well yes u could make it ahead and freezing it also store the dough in a cool place and this is how u make pizza first by pepperoni dough cheese= {mold} no e fence if u like cheese salsa but if u want things like mushrooms pineapples and bacon cut up sausages u can buy that too just if up want

Go on jamie oliver's site and you will find what you need.So good!

Yes.Put the dough in a plastic bag and put into freeze.Get out when you need it and defreeze.Has the same taste.

A big point:put the dough into freeze after he is growing up.

Here's my recipe -

http://allthingsitalianinmt.wordpress.com/2008/07/...

this is a good recipe: http://www.foodnetwork.com/recipes/tyler-florence/...

if you want more variety to base it off of, go up to the "search" box on foodnetwork.com and type in "pizza dough".

good luck!