Peggy’s Mom’s Pizza Dough

 4 cups flour

1/3 cup oil

2 pkg yeast or 4 1/2 tsp loose yeast

1 tbsp sugar to dissolve yeast

2.5 cups warm water

1 tsp salt

Put flour in bowl and add oil  

When most of lumps are broken up prepare the yeast  

Put yeast in small bowl, add 1 tbsp sugar  then add warm water  

Mix until dissolved  after dissolved add flour to mixture with wooden spoon  

Mix all ingredients with a fork. Try to make sure you have enough water. You might need a little more. 

Mix until smooth. If too sticky add flour  

Knead for 5 minutes. 

Roll out the dough. Let it rise.

Oil bottom of bowl and top of dough  cover and let rise until double  

Pinch down and stretch to fit pizza pan  

Put sauce and cheese on dough after it rises and bake for 20 minutes at 425°. Put mozzarella and pepperoni on and bake 10 more minutes. You can add caramelized onions and sausage too  

5 Minute Pizza Dough

 5 Minute Pizza Dough Recipe (No Rise, No Knead Dough)

unclejerryskitchen.com

Servings: 8

Ingredients

1 (.25oz) pkg active dry yeast (2¼ tsp from a jar)
2 Tablespoons Honey or one Tablespoon granulated sugar
1 cup warm water (110ºF)
2½ to 3 1/4 cups bread flour or all-purpose flour (See notes)
2 tbsp olive oil
1 tsp salt
Cornmeal, for dusting pans, pizza peels, etc. (To keep the dough from sticking while being cooked.) - Optional if you're making the dough to use later

Steps

Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
Let the dough rest 3 to 5 minutes while you gather your pizza toppings. If desired, store dough coated in olive oil in a zip top bag in the refrigerator for up to 3 days, or in the freezer for up to a month.
Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly. (Time will depend on the thickness of the dough and your oven. Keep an eye on the dough so it doesn't overcook!)

Pizza Dough

 8 cups flour

2 tsp salt

2 1/2 tsp dry yeast

2  2/3 cup warm water

1 tablespoon olive oil

Add pinch of salt to yeast and water until it blooms  

Make a well in the flour, add rest of salt, olive oil, and yeast water. Knead and let it rest. Cover dough in olive oil, put plastic over dough and towels. Put in a warm place until dough doubles in size  

Pizza Dough from Lidia Bastianich

Ingredients:
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1 ½ teaspoons salt
Olive Oil


Directions:
Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 ½ hours.

Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

Yolanda T's Pizza Dough

6 cups flour
1 tsp salt
1 tbsp sugar-in the yeast
1/3 cup oil
scant tablespoon of dry yeast

Mix flour, salt. Mix yeast and sugar with 2 1/4 cups warm water

Mix and let it rest 5 minutes. Knead and let rest until double. Let rise in pan.

Layer dough with swiss cheese and fried onions. Cook for 20 minutes. Remove and sprinkle with pecorino cheese and bake another 10 minutes.