HOW MUCH PIZZA DOUGH PER PIZZA RECIPES

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MASTER PIZZA DOUGH | ALLRECIPES



Master Pizza Dough | Allrecipes image

It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.

Provided by Fleischmann's Yeast

Categories     ARGO®, KARO®, FLEISCHMANN'S®

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 14-inch thick crust pizza or 2 12-inch thin crust

Number Of Ingredients 6

2 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® RapidRise Yeast*
¾ teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  • Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
  • Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Nutrition Facts : Calories 235.1 calories, CarbohydrateContent 40.1 g, FatContent 5 g, FiberContent 1.4 g, ProteinContent 5.9 g, SaturatedFatContent 0.7 g, SodiumContent 293 mg, SugarContent 0.1 g

PIZZA DOUGH RECIPE - BBC GOOD FOOD



Pizza dough recipe - BBC Good Food image

A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue

Provided by Jennifer Joyce

Categories     Side dish

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes 4 pizzas

Number Of Ingredients 5

500g '00' flour or plain flour, plus extra for dusting
1 tsp salt
½ tsp dried yeast (not fast-action)
400ml warm water
oil, for greasing

Steps:

  • It’s easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It’s always a good idea to wait 5 mins before using the liquid to see if the yeast is working – little bits will start to rise to the top and you’ll know it’s active.
  • Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
  • Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it’s lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that’s warm and leave until the dough has doubled in size. If it’s a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it’s cold. (If you don’t plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
  • Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) – dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings. (you can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.)
  • To shape the dough: If you want to get air pockets and a light but crisp dough, then don’t use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles – take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it’s about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you’re ready to cook. Once you’ve mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
  • To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
  • Place the pizza on a floured baking sheet (with no edge) or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill – don’t use oil as it sticks more and won’t transfer as well.
  • Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
  • Assemble the pizza of your choice – see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
  • Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.

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MASTER PIZZA DOUGH | ALLRECIPES
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Calories 235.1 calories per serving
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Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
    1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
    2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
    3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
    4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
    6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
    7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
    8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
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    10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
    12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
    13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
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