Pizza Dough

Pizza Dough
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"We really enjoy puffy soft pizza - the kids even eat the edge of this delicious pizza crust. The ultimate praise was from my grandson "Nana - this is better than Pizza Hut." These directions are written using a stand mixer with dough hook. One batch makes 4 - 9" Deep Dish pizzas."
Servings Prep Time
49" pizzas 30
Cook Time Passive Time
20 90minutes
Servings Prep Time
49" pizzas 30
Cook Time Passive Time
20 90minutes
Pizza Dough
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"We really enjoy puffy soft pizza - the kids even eat the edge of this delicious pizza crust. The ultimate praise was from my grandson "Nana - this is better than Pizza Hut." These directions are written using a stand mixer with dough hook. One batch makes 4 - 9" Deep Dish pizzas."
Servings Prep Time
49" pizzas 30
Cook Time Passive Time
20 90minutes
Servings Prep Time
49" pizzas 30
Cook Time Passive Time
20 90minutes
Ingredients
Servings: 9" pizzas
Units:
Instructions
For the Dough
  1. In a mixer bowl, dissolve the yeast and honey in the water, and let sit for 10 minutes. Once yeast has proofed add 2 cups flour then add the salt to the top of the flour.
  2. Using the dough hook, mix on medium speed to blend well. Add additional 1 cup flour - mix on speed 2 until everything is fully incorporated. With mixer running add oil along the edge of the bowl. Knead for about 5 minutes at speed 2. Add additional flour a little at a time until dough starts to pull away from the sides of the bowl and climbing the dough hook.
  3. Turn dough out onto a clean, lightly floured surface, and knead by hand for just a few minutes. It helps to lightly flour your hands if dough is too sticky. Try to avoid adding too much flour. Use a bench scrapper to lift the dough if it sticks to the kneading surface. Dough should be smooth but tacky and stretchy.
  4. Place the dough into a well oiled bowl, and cover with plastic wrap. Let the dough rise until doubled, this should take about 1 hour.
  5. Turn dough onto kneading surface and allow the dough to relax for a minute or two. If making four 9" pizzas, Use a bench scrapper or sharp knife cut dough into 4 equal pieces.
To Make and Bake -
  1. Preheat oven to 425° Using Olive Oil - oil 4 - 9" cake pans - smearing the oil around the bottom and up the sides of the pan.
  2. Place dough into the oiled pan and using your finger tips coated with olive oil gently press dough to fit the pan - if it keeps springing back allow to rest a bit and try again. Cover pans with plastic wrap and allow to rise. Once big and puffy - add your pizza sauce and toppings - be careful to not use too much sauce and to gently swirl the sauce on the dough with out deflating it too much. (I use the back of a teaspoon.)
  3. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Recipe Notes

Once the crust is golden brown and the cheese is melted you can remove the pizza from the pans and return to the baking stone to brown up the bottom.

To reheat pizza - microwave for just a few seconds to start melting the cheese and then place into a hot cast iron skillet to crisp up the bottom crust.

Dough can be made in advance, formed into balls and wrapped in well oiled plastic wrap, placed in a freezer bag and frozen.

For Pizza on the grill:    Line grill rack with Reynolds Wrap® heavy duty aluminum foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning. Grilling method adapted from Sausage Mushroom pizza by Reynolds Wrap on Allrecipes.

 

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


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