Pietros Pizza Dough Recipe
Maryalice Cutcher
This pizza dough was simply crusty, delicious, and full ik flavor. I added fresh Rosemary leaves to it. A recipe to keep! My husband, which is picky on pizza dough asked when we do it again! Just wow!
Used this recipe tonight with the addition of oregano and garlic powder! All of the pizzas turned out amazing. I did a double batch and weighed out 5 oz portions so the kids and everyone could make their own personal pizzas. 10/10 will use this recipe again
Pizza dough is so easy to make. And once you have your dough made, you have three options for using the pizza dough. You can use it immediately, within a couple of days, or you can freeze it for later.
Serve with Easy Pizzeria Style Pizza SauceHomemade Ranch Dip Say Goodbye to Expensive PacketsCaramel Marshmallow Popcorn
5.0 from 17 reviews Homemade Pizzeria-Style Pizza Dough Print Cook time 16 mins Total time 16 mins Pizzeria-Style Pizza dough that will have you thinking you ordered out. Top with all your favorite toppings and lots of cheese. This Homemade Pizza Sauce is the perfect sauce for this delicious dough. Author: Lotsa Motsa Pizza Copy-Cat Recipe Recipe type: Pizza Dough Cuisine: Italian-American Serves: 2 large pizzas Ingredients
- 2 cups warm water (temp of water you would put in a baby's bath) 1 package dry-active yeast or 2 tsp. 1 tbsp sugar 2 tsp salt 5 cups flour 1 tsp olive oil, optional, still turns out great without adding the drizzle of olive oil, I just add it because olive oil makes everything better.
- In a Kitchen-aide stand mixer or a Bosch mixer combine the warm water, yeast and sugar. let sit for 5 minutes. Add olive oil, salt and flour, attach kneading hook and set on a low speed and let the mixer mix and knead the dough for approx 5 minutes or until dough no longer sticks to sides. Divide dough into 2 large balls for 16" pizza's or into 8-10 smaller balls if you want to make personal size pizza's. You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. I like to make it in the morning and use it at dinner time. Roll dough out ton a lightly floured surface. Roll out to -1/2 inch thick, transfer to the pan you want to cook it in. I like to sprinkle the pan with corn meal or line the pan with parchment paper. Once you have it rolled out, top with sauce, cheese and your favorite toppings. Bake at 425 degrees for 12-16 minutes. Cook time will be dependent on how thick you roll out your dough.
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Hi! I made your tough last week and pizza came out delicious after resting only 2 hours in the fridge. I wanted to make the dough again, but turns out I only have rapid rise instant yeast. Is that still ok to use?
Hi Maria, thanks for sharing this new method. I also wanted to share that I tested this as a freezer friendly recipe and it was a huge success. I usually make a reduced portion (approximately 1/3) of the recipe since there are just two of us, but this weekend I doubled that amount and froze half of the dough immediately after kneading it. I just wrapped the ball of dough in plastic wrap and tossed it in the freezer. Yesterday I pulled it first thing in the morning and put it in the fridge to thaw. When I came home from work, I pulled the dough out of the fridge and let it come to room temperature before rolling it out. It was perfect!
We have an outdoor brick pizza oven and this is our go-to recipe! I make the dough in the breadmaker and then portion it out and put it in the fridge to rise. We even made it for our girls camp and it was so easy to make a lot of dough. We like to roll it thin and crispy (though it works well for those who like it thicker as well)!
We have an outdoor brick pizza oven and this is our go-to recipe! I make the dough in the breadmaker and then portion it out and put it in the fridge to rise. We even made it for our girls camp and it was so easy to make a lot of dough. We like to roll it thin and crispy (though it works well for those who like it thicker as well)! #febgiveaway
Then you will need a pizza pan. It can be a round pizza pan, like the one we used in this recipe, or a rectangular one. The sizes we recommend here are right for the ingredients amounts in this recipe (for about 450 g /1 pound of pizza dough).
The secret to creating the perfect pizza dough is to keeping kneading until you find the maximum point of elasticity in the dough. However, without going so far as to ruin, or even break, the gluten mesh.
New York Pizzeria is an Eat In, Delivery or Take Out, family friendly restaurant. There is seating for 71 in the dining area. We also have areas available to be reserved for Private Parties. The food quality is excellent, as it is prepared fresh daily. The meatballs and sauce are homemade, and the pizza dough is hand tossed.
Tips:
1. Do not add too many topping to the pizza or the weight will make it impossible for the pizza to slide off the peel and onto the stone.
2. As you add toppings, continue to shake the peel to ensure the pizza is not stuck. Make sure the toppings don't run off the edge of the dough.
3. Season every topping separately with salt and pepper before placing on the dough.
Hi Pietro, the recipe is called Neapolitan "style" pizza sauce as to not mislead anyone looking for a traditional American style recipe, which is completely different than this one. The name is to let readers know that they will get a light, fresh tasting sauce instead of the heavier, season loaded sauces that a majority of readers are searching for.
Pizza is one food I cannot get enough of, and I would eat it for every meal if it was available to me! This thin crust, Mediterranean pizza recipe gives a little twist to your basic pizza with fresh toppings and a mixture of cheeses. I use a half portion of my homemade pizza dough recipe and a homemade sauce for this recipe to create a unique pizza that's completely from scratch.
I used to always use my full, homemade pizza dough recipe to make a single, thick crust pizza. Then I realized that just by splitting the dough, I got an incredible thin crust and double the toppings! I still like to use my full pizza dough recipe for this Mediterranean Pizza and it yields 2 pizzas. For ease, I've made this recipe for 1 single, 12 inch pizza.
If you want a thick crust, just double the dough recipe and keep the remaining sauce and toppings as stated in the recipe card below. If you don't want to do the math, just pop on over to my pizza dough recipe.
Tacos and pizza collide in this ridiculously delicious Taco Pizza! Made with refried beans, salsa, taco meat, and cheese, this recipe for Taco Pizza puts a unique and irresistible spin on pizza night.
The soft pizza dough serves as a base for refried beans, salsa, taco meat, and sharp cheddar cheese, which is baked to perfection until golden brown and bubbling. And while you can stop right there and enjoy a mouth-watering meal, I particularly enjoy topping this pizza with shredded lettuce, olives, tomatoes, and sour cream - just as I like to top my tacos!
This recipe will walk you through how to make homemade pizza dough and homemade taco meat. That said, you can begin this recipe with store-bought pizza dough and leftover taco meat to make fast work of this recipe.
My pet peeve is pizza that droops. It happens even at upscale pizza restaurants. They put too much topping on the pizza which insulates the dough. The top of the dough doesn't fully cook. When you hold the typical triangular piece in your hand the point droops. A good pizza doesn't ever droop. If it droops, send it back and ask for a refund.
I like to keep bread dough in the refrigerator at all times so I can make something on a whim. 'Something' often means a pizza, ciabatta, pita bread, or fougasse. My favorite is a wetter version of the boule dough recipe in the book, Artisan Bread in 5 Minutes a day. My recipe is 2 pounds flour (I use General Mills Harvest King), 28 fluid ounces water, 1.5 tablespoons instant yeast, and 1.5 tablespoons kosher salt. Mix together but don't bother kneading. Let rise two hours. Punch down and refrigerate overnight or for up to two weeks. I keep it in a plastic shoe box. Once you have this dough you can tear off a piece and make a variety of delicious eats. (note: See my recipe for Fougasse using this same dough -refrigerated-dough
For this pizza, I tore off a 1.5 pound portion from my refrigerated dough. Stretch and fold four or five times on a well floured surface. The dough will be sticky so use plenty of flour. Form a log nearly the length of the cookie sheet and press down so it is about 3 to 4 inches wide. I form the loaf on a Silpat Silicone non-stick liner on a cookie sheet but parchment paper works just as well. Roll the dough until it covers most of the Silicone liner or parchment. If the dough is so elastic that it pulls back take a ten minute break and roll again. You want it to pretty much fill up the cookie sheet. Cover with a clean damp dish towel and let it rise for an hour or more.
Preheat the oven to 450 degrees F. Put the dough in the oven and bake for 6 to 8 minutes until it is just barely starting to brown on the bottom and you are able to pick it up using a pot holder. Remove from the oven and flip it over. You will put the toppings on what was the bottom of the dough during the first baking. This is the key to success with this pizza. This is how you prevent droop.
There are many possible toppings that you can use. The pizza in the photo has a tomato sauce brushed onto the dough (8 ounce can of tomato sauce with a tablespoon of butter and one crushed garlic clove cooked for about 15 minutes on the stove to thicken). There is a sprinkling of coarsely grated melting cheese such as Fontina or Quesadilla. I also added rings cut from a mild Anaheim pepper and pieces of artichoke hearts. Use your imagination but remember the maxim, that less is more when it comes to Pizza toppings. You don't want a pile of goop on your excellent pizza crust.
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