Searching for a pizza dough recipe?

This one's delicious. We've been doing it for years.

2 Packages yeast ( 1/2 oz. or 4 teaspoons of yeast) (For our pizza, we only use Fleischmann's Yeast!)

2 teaspoons sugar

4 cups of flour or more

1 teaspoon salt

1/4 cup olive oil

1 and 1/2 cups of warm water

Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees F. ( 37° C- 43° C ). Mix well. Wait about 5 minutes for the yeast and sugar to activate. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.

Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.

. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.

Cut the dough in half.

Use your hands or dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.

Just use your fingers to shape the dough or you can use a rolling pin.

Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be greasy.)

( I use a baking stone for pizzeria style crust, so at this step I use parchment paper in place of the cookie sheet, while the stone heats up in preheated oven, then put the pizza on the stone along with the parchment paper)

(You can also assemble the pizza first and then slide a peel underneath the pizza.) If the pizza is "sticky" and won't slide easily, use some dental floss to slide under the dough!

Make sure you use enough flour under the dough next time!

The more you make dough, the easier it will become. Don't get discouraged if it seems difficult the first time.

You will surprise yourself at how easy it becomes the second time.

Actually, the hardest part of making dough is the clean up!

I got this recipe at Pizzatherapy a long time ago and like it so much, I haven't tried any others.

I sometimes add roasted garlic, or a few tspns of fresh herbs (rosemary, basil, oregano) to the crust the last 5 minutes of kneading. Just sprinkle on and keep kneading. Makes wonderful flavored crust.

This is a great pizza dough and really doesn't need a dough mixer.

1 cup of warm water

1 teaspoon of sugar

1 tablespoon of yeast.

Measure the water in a medium mixing bowl, add sugar, stir abit and then add yeast. Put out of draft and let sit 10 minutes.

Give this mixture a stir and add.

1 teaspoon of salt

1 1/2 cup flour

1/4 cup canola oil

Stir with a wooden spoon. Stir this mixture very well until mixture when lifted with your spoon will sheet when poured back into the bowl. This develops the gluten which makes your dough elastic.

Now add up to 1 cup more flour until the mixture becomes a ball of dough. Now knead the dough until smooth with your hands, if sticky, add more flour a bit at a time until no longer sticky and is nice and smooth. Pull the dough towards you and push it back. Do this for around 5-10 minutes. Put in bowl, cover and let rise until double in size(about 1 hour). Put this in a warm place with no drafts.

This will make 2 thin crust pizza or 1 thick crust.

This is a good homemade pizza sauce.

1 tin of tomato paste (5 1/2 oz)

1 tsp salt

3 tablespoons olive oil

few drops of hot sauce

1/2 tomato paste tin of water

few grains of pepper

1 teaspoon of oregano

2 teaspoons of parsley

Mix together well. Spread 1/2 the sauce on each pizza, Add whatever toppings you desire. Cover with mozzarella cheese. Bake at 450F for 20-30 minutes.

350g strong white plain flour

7g easy blend yeast sachet

2 tablespoons olive oil

225ml (8 fl oz) milk (or water)

optional – teaspoon of sugar or honey

optional – 1/2 teaspoon of salt

optional – 1/2 teaspoon of black pepper

This takes a couple of hours so you do have to plan ahead with the dough. I have included sugar and salt as optional extras - it's up to you if you want to add them - we all have too much salt and sugar and it is not really necessary in this recipe. Pizza Hut (and they are not alone) have the opposite view - you have to drink a gallon of water after one of their pizzas to quench the salt thirst!

Using this amount of dough, you can make 3 pizza bases – either 12-inch thin crust or 8-inch deep-dish or thereabouts – you might have different size trays and maybe only get 2 pizza bases. Divide the dough into 3 roughly equal amounts and using a rolling pin on a floured surface, roll to roughly the same size as the pizza trays that you are using.

I am making 2 x 8-inch deep-dish pizza bases and 1 x 12-inch thin crust pizza base. This is enough dough to feed a family of 4 – 2 adults and 2 small children. If you have any little helpers knocking about, get them to help roll the pizzas - get them involved from an early age and they grow up thinking it is normal to make pizza with fresh ingredients rather than pulling a piece of cardboard out of the freezer. Plus with fresh pizza, you know exactly what you are eating - you can skip on the salt and the sugar for instance. Don't go overboard though and try using wholemeal flour - that is just rank!

Liberal use of olive oil in the pizza trays – obviously not the trays with the holes in though! Pop the pizza base in the trays and fold the edges if a little too big.

Ingredients: 1 packet active dry yeast 3 ½ cups all purpose unbleached flour 1 cup semolina flour (#1 durum wheat) 1 ¾ cups warm water (80˚ F) 2 tablespoons vegetable oil 1 tablespoon sea salt Preparation: Heat water to 80˚ F, add yeast and wait 5 minutes to be sure it is activated (foamed). Add the oil into the yeast water, and mix with a spoon or whisk. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel. Divide dough into four equal parts, and form into tight dough balls. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. Dough can then be used for the next several days. Each dough ball yields a 14 inch pizza.

Stop by a local pizza place and ask to buy a few pounds. It's relatively inexpensive.1 - 1 1/2 lbs per pizza. I have never had a recipe that compared to a pizzeria. Bake it on a pizza tile if you have one.

An extremely simple one is to use half flour and half bisquick or jiffy baking mix. Prepare it like you would if you were making biscuits but roll it out into the pizza shape. It only rises slightly and makes a great crust. I like to dust the pan with cornmeal to give it a little extra flavor like many italian pizzerias do. Good luck!!

Best dough=

water

flower

a dab of suger

and salt

Check out this website. They always have tons of awesome ideas,

http://www.kraftcanada.com/en/Pages/home.aspx

http://www.annamariavolpi.com/pizza_recipe.html

http://www.101cookbooks.com/archives/001199.html

http://pizzatherapy.com/dough.htm