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The Best Pizza Recipes

Fun Ways to Make Pizza at Home

Jaydon Mack

Copyright 2022 by Jaydon Mack

Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning, or photocopying.

The opinions, guidelines, and suggestions written here are solely those of the author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risks when the following information. The author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

Table of Contents

Simply Amazing Pizza Dough

Servings:2 (12 to 14-inch Pizzas) or 4 Personal Pizzas

Total Time: 13 minutes

Fixings:

• 4 cups of all-purpose flour, plus for dusting
• 1 cups warm water (about 110F)
• 1 tsp salt
• 2 tbsp olive oil (extra-virgin)
• 1 package active dry yeast

Instructions:

Add the yeast to the warm water in a medium bowl and let bloom for about 10 minutes. Add the olive oil.

In a food processor or standing mixer fitted with a paddle attachment, pulse to blend salt and flour. Add the yeast mixture in a slow, constant stream to the machine while running, mixing just until the dough comes together. Turn the dough out onto a well-floured board, and with lightly floured hands, knead the dough using the heels of your hands, push the dough, and then fold it over. Shape it into a ball, then cut it into 2 or 4 equal pieces.

Place the dough balls on a lightly floured baking sheet and cover them with a clean dishtowel. Let them rise in a warm, draft-free spot until they are doubled in size, about 45 minutes.

Proceed with the desired recipe.

To Use Later:

Before step 3, place the dough balls on a parchment-lined baking sheet and cover them with plastic wrap. Be sure to space the dough balls with room to expand, as they will double in size. Refrigerate for up to 24 hours. Remove from the refrigerator 15 minutes before using.

To Freeze:

Before step 3, dust each dough ball with flour and place in individual resealable freezer bags. Store in the freezer for up to 1 month. To use, transfer the dough to the refrigerator the night before using it. The dough can also be used directly from the freezer by letting it come to room temperature for about 2 hours.

Gluten-Free Flatbread Pizza Crust

Servings:8

Total Time: 20 minutes

Fixings:

• cup coconut flour
• 1 cup tapioca flour
• cup canned coconut milk
• cup butter
• cup water
• 3 garlic cloves, minced
• 1 egg
• tsp salt

Instructions:

Preheat oven (475F) and put the pizza stone inside.

Mix the tapioca and coconut flour, and salt in a medium bowl.

Using a small pot, heat the coconut milk, butter, water, and garlic over medium-high until it simmers.

Mix the hot and dry ingredients. Let cool. Whisk the egg and add to the mixture.

Let sit for 5 minutes.

Sprinkle the peel with cornmeal

Spread the dough thinly on the peel to make a 12-inch-wide circle.

Bake for 7 minutes.

Basic Go-To Easy Pizza Dough

Servings:8

Total Time: 40 minutes

Fixings:

For the sponge

• 1 cup + 2 tbsp lukewarm water
• 1 tbsp active dry yeast
• 1 cup all-purpose flour

For the dough

• 6 cups all-purpose flour
• 2 tbsp kosher salt
• 1 cups cold water
• cup extra-virgin olive oil

Instructions:

For the sponge

Briefly stir to moisten all the yeast in warm water. Add the flour. Set the bowl in a warm location.

After 30 to 40 minutes, you will notice small bubbles beginning to form on the surface of the sponge. A pleasant bready-yeasty smell is beginning to arise. If after 40 minutes the sponge does not seem active, wait another 15 minutes and check again. If it still does not seem bubbly and aromatic, discard the sponge and start over. Make sure the water you're using is warm but not boiling and that your yeast isn't beyond its expiration date.

For the dough

In a large mixing bowl, combine the following dry Fixings: flour and salt. Add the cold water to the flour-salt mixture in the bubbling sponge. Thoroughly whisk and set aside for an additional 30 minutes.

Connect your mixer's dough hook. Midway through, stop the mixer and push the formed dough off the hook to achieve even kneading. The dough should begin to clean the bowl's sides, becoming slightly sticky and elastic in texture.

Collect the moist, soft dough ball and place it in a big bowl to prove. (If the dough is too dry, knead it a few times by hand with a few drops of water.) If the dough appears too wet and difficult to handle, sprinkle it with flour and gently knead it to form a workable dough ball with a slight shape.)

Leave the dough in the bowl, cover with plastic wrap or a kitchen towel, and set aside for approximately 2 hours in a warm location.

Proceed immediately or, the next day, punch down the dough by kneading it a few times on a lightly floured work surface, then dividing it into 8 to 10 equal sections, approximately 8 ounces each.

Arrange the dough balls approximately 3 inches apart on a sheet. Allow an extra 1 hour for proofing at room temperature. Take note of the transition from dense, chilly dough to airy pillows, and the overall size rise as the dough expands. You are now prepared to shape the pizza dough.

Yeast-Free Thin Crust

Servings:4 to 8

Total Time: 20 to 23 minutes

Fixings:

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• tsp salt
• cup fat-free milk
• 2 tbsp olive oil

Instructions:

Whisk dry ingredients together.

Mix while adding milk and olive oil until the mixture begins to stick together.

Transfer to a floured surface and knead until smooth.

Shape into a ball, cover, and let rest for 10 minutes.

Roll out into a 12-inch circle.

Transfer to a lined baking sheet and bake in a preheated oven at 400F to just set (about 5-8 minutes).

Add toppings and return to the oven.

Bake until golden brown (about 15 minutes).

Italian-Herbed Pizza Dough

Servings:2 (12 to 14-inch Pizzas) or 4 Personal Pizzas

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