Pizza Dough - Made in the food processor

Pizza Dough - Made in the food processor

4 tsp. olive oil
2 tsp. cornmeal
1 pkg. dry yeast
1 tsp. sugar
1/2 cup plus 2 tblsp. warm water
2 1/2 cups unbleached all-purpose flour
salt


Pre-heat oven to 425 F. Rub 1 teaspoon olive oil over a 14-inch pizza pan and sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy (2-3 minutes).

Combine flour, salt and 1 teaspoon olive oil in food processor bowl fitted with metal blade*. Turn on machine. Pour yeast mixture through feed tube. Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time. If dough is crumbly, add water a teaspoon at a time. When you reach desired consistency, process dough until uniformly supple and elastic, about 40 seconds.

Roll dough immediately on heavily floured board to a 14-inch circle. If dough resists, let rest 5 minutes to relax gluten, then try again.

Transfer dough to pizza pan. Work the edge to form rim. Brush with remaining oil. Add toppings Bake for 15-18 minutes until crust is crisp and golden brown.

*This dough can be made with an electric mixer or in a bread machine, although a food processor is ideal.

Emeril's Basic Pizza Dough

Basic Pizza Dough

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

Robbyn's Garlic Pizza Crust

Robbyn's Garlic Pizza Crust
For the bread machine

1 1/3 cups tempid water (90*)
1/3 cup oil
2 cloves crushed garlic
4 cups flour
2/3 teaspoon salt
1 1/3 tablespoons sugar
1 1/3 tablespoons yeast

Add ingredients to your bread machine in the order directed in your manual.
Oil baking sheets ..use fingers press out to edges..

Makes 2 pizzas, cookie sheet size, let rise a bit and top. Bake at 425* 20 min

Jay's Signature Pizza Crust

Jay's Signature Pizza Crust

Submitted by: Jason Sharp
Rated: 5 out of 5 by 1485 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings
"This simple pizza crust is chewy and soft, with a crispy exterior."

INGREDIENTS:
2 1/4 teaspoons active dry
yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.