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New York-Style Pizza Crust Recipe

Ingredients:

* 2/3 cup warm water

* 1/2 teaspoon salt

* 2 1/4 cups all-purpose flour

* 1 teaspoon sugar

* 2 teaspoons active dry yeast

* 1 tablespoon cornmeal -- optional

Directions:

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order

specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread

machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3

minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray

12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into

pan.

Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza

on bottom rack of oven.

New York Style Pizza Dough Recipe

Ingredients:

* 1 1/2 cup warm water

* 2 1/2 teaspoons granulated sugar

* 2 1/2 teaspoons salt

* 1 tablespoon olive oil

* 4 1/2 cups all-purpose flour

* 1/2 teaspoon active dry yeast

* 1/2 cup cornmeal

* sauce, cheese, and toppings of your choice

Directions:

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy

spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle

yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions

for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a

bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough

ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the

edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1

hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.

Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board

from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.

Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500

degree oven for 20-25 minutes, until crust is golden.

Herb Pizza Dough Recipe

Ingredients:

* 1 package Active Dry Yeast

* 1 teaspoon Sugar

* 7/8 cup Warm Water -- 110 degrees

* 1/4 cup Italian Seasoning

* 2 1/4 cups Flour

* 1 tablespoon Flour

* 1/2 teaspoon Salt

* 1 tablespoon Garlic Olive Oil -- as needed

* Oil And Cornmeal For Pan

Directions:

Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the

work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add

flour and salt.

Turn the machine on and off a couple of times. While the machine is running, add yeast. Process

until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40

seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface

has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free

place for 1 hour or until doubled.

Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to

flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the

dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.

Remove from oven, lightly brush the crust with a little more oil. Top as desired. Makes enough

dough for one 12" crust.

Heart Shaped Pizza Recipe

Ingredients:

* 1 cup water

* 2 tablespoons milk

* 2 teaspoons sugar

* 1 1/4 teaspoon salt

* 1 tablespoon shortening

* 1 tablespoon olive oil

* 1 tablespoon durum semolina (or corn meal)

* 1 cup unbleached all-purpose flour

* 2 cups unbleached bread flour

* 1 1/4 teaspoon yeast

Directions:

Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to

dissolve sugar and salt.

Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball

forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.

OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and

olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour

and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a

towel about 45 minutes.

Deflate dough very gently before using and allow it to rest 15 minutes more before using in a

recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 -

450°F. for 15 - 20 minutes.

Easy Pizza Dough Recipe

Ingredients:

* 3 1/2 cups unbleached, all-purpose flour

* 2 packages dry active yeast

* 1 teaspoon salt

* 1/2 teaspoon sugar

* 1 1/2 cup lukewarm water from the tap

* 1/2 teaspoon olive oil

* Flour, for the work surface

* Cornmeal, to dust

Directions:

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is

running, gradually add water and knead on low speed until dough is firm and smooth, about 10

minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to

coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough

rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a

pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down,

cut in half. Place half of the dough on generously floured work surface. By hand, form dough

loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle

until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges

back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with

flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet

generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.

Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12

minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in

freezer bags.

Deep Dish Pizza Crust Recipe

Ingredients:

* 3 cups all-purpose flour

* 1/8 cup olive oil

* 2 jumbo eggs -- room temperature

* 2 tablespoons thyme

* 1 cup warm water

* 1 package rapid rise yeast

* 2 teaspoons sugar

Directions:

Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes. In a large

bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid

into dry ingredients and mix until a soft sticky dough forms. remove dough to a lightly floured

surface and knead 5 minutes, until dough is no longer sticky.

Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 -

3 hours.

Punch dough down and place into a well oiled 12" pizza pan. using your hands, move dough

around the bottom of the pan and 2/3 the way up the sides. Set aside and let rise 10 minutes.

Brush crust lightly with olive oil and add toppings.

Cornmeal Pizza Crust Recipe

Ingredients:

* 1 cup warm water

* 1/4 teaspoon salt -- optional

* 2 1/2 cups all-purpose flour -- divided

* 1 cup cornmeal -- plus

* 1 tablespoon cornmeal -- divided

* 2 tablespoons sugar or honey

* 2 teaspoons active dry yeast

Directions:

Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in

order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough

from bread machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick

cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.

Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings

Classic Pizza Crust Recipe

Ingredients:

* 1 package active dry yeast

* 2 1/2 cups sifted flour

* 1 teaspoon salt

* 1 cup warm water

* 1 tablespoon cooking oil

Directions:

In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water

and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on

high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until

smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it

is lightly greased.

Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and

chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and

about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your

choice. Cook at 425* for 25 minutes.

Boboli Pizza Crust Recipe

Ingredients:

* 1 package Dry Yeast

* 1/4 cup Water

* 2 1/4 cups Warm water

* 6 tablespoons olive oil, + extra for pans

* 6 cups Flour

* 1 teaspoon Salt

Directions:

Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the

ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl

covered with a damp towel and let rise 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans.

Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh

ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10

minutes and then pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 F for 25 minutes. May dip in olive oil.

Basic Pizza Dough Recipe2

Ingredients:

* 3 1/4 cups unbleached flour

* 2 teaspoons salt

* 1 cup warm water

* 1 envelope active dry yeast

* 3 tablespoons olive oil

Directions:

In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl,

combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.

Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky

mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working

the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the

top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the

ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1

tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or
until it has doubled in size. When the dough has risen it can be divided in half and the two pieces

formed into two balls which will later be patted into the traditional pizza shape.

Basic Pizza Dough Recipe1

Ingredients:

* 4 1/2 cups Unbleached all-purpose White flour

* 1 teaspoon Salt

* 1/4 cup Olive oil

* 2 packages Dry yeast

* 1 1/2 cup Warm water

* 2 teaspoons Light brown sugar

Directions:

Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure

water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the

water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!)

Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of

the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it

also.

Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands.

Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the

kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.

Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the

dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-

free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner

pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves,

then roll each out on floured surface. A round shape may be cut out with table knife using 12"

bowl or plate as template.