Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.
Recipe From food.com
Provided by Chef Awsome
Yield 6 6-ounce pizzas, 12-20 serving(s)
Number Of Ingredients 6
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Recipe From food.com
Provided by Isabeau
Categories Low Cholesterol
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Recipe From foodnetwork.com
Provided by Bobby Flay
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Recipe From tasty.co
Provided by Brenda Blanco
Yield 16 servings
Number Of Ingredients 21
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Recipe From cooking.nytimes.com
Provided by Sam Sifton
Yield Two 12-inch pizzas
Number Of Ingredients 5
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Recipe From allrecipes.com
Provided by Anonymous
Number Of Ingredients 7
Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.
Recipe From allrecipes.com
Provided by soxinsc
Number Of Ingredients 12
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