Best 5 Pizza Dough Recipes by Maria Russo in Recipes, October 16th, 2013
- Comments (4)
While delivery pies may seem like the quickest dinner solution some nights, they don’t have to be. The trick to enjoying homemade pizza in a cinch is relying on frozen from-scratch pizza dough. By making a double batch of dough today and freezing half of it, you’ll have a ready-to-go dinner waiting for you the next time you’re craving a crispy slice. Just let the dough defrost, ladle on your favorite sauce, cheeses and toppings, then bake for a hassle-free supper. But before you can make pizzeria-style pies, you’ll need go-to crusts. If you’ve never made from-scratch pizza dough, know that it takes just a few ingredients, and most recipes require little to no kneading by hand. Check out Food Network’s top-five pizza dough recipes below for must-try ideas from Guy, Tyler, Bobby and more chefs.
5. Prime-Time Pizza Dough — Guy lets the mixer do most of the work for him in preparing this easy dough, made with everyday all-purpose flour, then baked for only a few minutes until golden-brown and deliciously crispy.
4. Pizza Dough — The secret to making Tyler’s five-star dough is opting for 00 flour — also named doppio zero in Italian. This extremely finely ground flour is often used to make breads and pizzas in Italy. Pick it up at specialty food shops, and watch how it transforms the texture of the pizza dough into a tender crust.
3. Whole-Wheat Pizza Dough — For a better-for-you dough, use whole-wheat flour as the base of the recipe, and add just a squirt of honey and a drizzle of olive oil with water to round out the mixture.
2. Pizza Dough — “Using bread flour will give you a much crisper crust,” Bobby says of his preferred flour for pizza dough. “If you can’t find bread flour, you can substitute it with all-purpose flour, which will give you a chewier crust.” Click the play button on the video below to watch him make his top-rated recipe.
1. Basic Pizza Dough — When making Alex’s go-to pizza dough (pictured above), and most other doughs, it’s best to use lukewarm water — as opposed to cold water — when dissolving the yeast, as it helps with activation. Alex lets the dough rise twice before rolling it and finishing it with toppings.