The most perfectly soft-but-crunchy pizza dough! Bake on a pizza stone for an extra golden pizza.
Ingredients: Makes 2 pizza bases of about 30cm diameter
2 1/2 cups all-purpose flour, or as needed
1 package yeast (7g)
3/4 teaspoon salt
1 cup very warm water (53 degrees Celsius)
2 tbsp olive or vegetable oil
Cornmeal
Directions: In a large bowl, combine 2 cups flour, the yeast, salt, and warm water, and mix well. Leave for about 10 minutes, then add the oil and enough flour to form a soft dough. Knead the dough until it is smooth and elastic. Put in a floured container, cover, and leave to rise for about 10 minutes.
Divide the dough into two. Sprinkle some cornmeal on a table top and roll out each ball to fit your pizza pan. Lightly oil the pan and place dough in the pan. Top pizza as desired. Bake at 200 degrees Celsius for about 20 minutes or until golden and crispy. Baking time depends on size and thickness of crust and selected toppings.
Directions: Heat the oil in a frying pan. Add the onions, sugar, salt, and pepper. Cook over medium heat, stirring often, for 5-7 minutes, until the onions are soft and lightly brown. Add the wine and continue cooking until it has evaporated. Reduce the heat, press a piece of foil on top of the onions, and cover with a lid. Cook the onions over very low heat, stirring occasionally, for 15-20 minutes, or until soft enough to cut with a spoon. Let cool. Stir in the oregano. Preheat oven to 230 degrees Celsius . Roll out the pizza dough, and spread the onion confit on top. Crumble the Gorgonzola and spread around the pizza as well. Bake for 15 to 20 minutes, or until golden.
By far, the BEST pizza dough in my opinion! Soft, yet with a crunchy outside. What's more? It is made in less than 30 minutes! If you can't find bread flour, all purpose flour will do just fine.
Ingredients: Makes 1 large base
2 1/2 cups bread flour
1 cup warm water
2 tbsp olive oil
7g active dry yeast
1 tsp white sugar
1 tsp salt
Directions: Preheat oven to 230 degrees C. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth, then let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
A great pizza dough with a crunchy outside but a soft centre. I used Smithwicks beer.
Ingredients: Yields 2 pizza bases
4 cups flour
2 tsp instant yeast
1 tsp baking powder
1 1/2 tbsp olive oil
1 1/2 cups room-temperature beer
1 1/2 tsp salt
Directions: Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours. Preheat the oven to 260 degrees C with a pizza stone (if you are using one) on a lower rack. Divide the dough in half. Shape each half into a 10" to 12" round. Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
