This is a fabulous recipe I got from my in-laws...DH and I contend that it's the best pizza dough we've ever tasted! We've also had friends agree - everyone who tries it loves it!
*preparation time includes time in machine*
*uncooked dough does not freeze well, but cooked pizza/calzones do!*
I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage.
Here are all my pizza secrets. I have been making this for several years and perfecting it as I went. This is really a set of directions for making the PERFECT thin crust pizza, directions for Sausage and Carmelized Onion Pizza plus my personal dough recipe- all in one. I always make this dough in the bread machine. It's a little sticky but I like it that way and I use a liberal amount of flour on my hands, rolling pin and parchment. The end result is a tender, lightly crispy, thin crust. This makes a 2 pound dough ball. It will be enough for two 10x12 rectangle shaped pizzas. Feel free to add your favorite toppings and personalize your pizza!
This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)
Finally tried this recipe! It definatley sounded better than it tasted! I would not reccomend this one, the crust was good, but other than that it was pretty bazaar to us. Maybe with some tweaking in the sauce and the topping, It was kinda like a lazagna but with crust. I would much rather have had lazagna with all the trouble it took to make!
I found this one several years ago in a Taste of Home magazine. We LOVE it! It was submitted to them by John Morcom from Oxford, Michigan. He says "I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home." Start early and be sure to allow enough time for the dough to rise! I make the dough in my bread machine but there are directions for making it by hand.
This is from an Italian lady from church. This made a wonderful 16 inch pizza. The herbs in the crust are a nice touch. Try this it is easy and a nice dough to work with and best of all tastes great. Baking time does not include bread machine mixing and rising.
I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!
This recipe has been in my little wooden recipe box for years. It's my "go to" when it's pizza time. It will give you two - 12 inch thin crust pizzas or one lovely thick crust. You can easily double it and still use the KitchenAid to mix and knead it. For a change of taste, change the flour to 1 1/2 cups all-purpose and 1 cup whole wheat.
An easy fun way to make pizza. This dough has a little more flavor than the usual dough. Try it with my red and white pizza sauce, recipe #263283.
Prep time varies depending on the bread machine's dough cycle.
This is based on a recipe from BH&G's Bread Machine Bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. UPDATE: after reading the first reviewer's comments about the cooking method, I have to confess that while I use this recipe for the dough itself, I've never followed these cooking instructions, nor have I tried to freeze the dough; I've included those instructions because they came with the recipe and I wanted to be thorough in adding this recipe to Zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)
Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine -- Perfect EveryTime. In her introduction she says, "Did you see the movie? If not, rent it to eat with this version of the pizza it inspired. There's nothing like sharing a great pizza meal with Julia Roberts."!