Pizza Dough Recipes

Good pizza dough recipes are to pizza what a good foundation is to a home-essential. Of the Basic, Honeyed, Sourdough, and Whole Wheat dough recipes, at least one are bound to please.

Making pizza dough is not the quickest process, but it's easy, and if you are an aficionado of Italian food you now that it's worth the effort to find your best pizza recipe, it will reward you with perfect pizzas every time.

Every one who has ever made his or her own pasta will know that it bears no resemblance to the bland dried product that you can buy in the supermarket. There is nothing wrong with using a prefab pizza dough base, but if you truly love pizza you owe it yourself to taste the best pizza. You are likely never to go back to the pre-made pizza bases.

The main food material that is essential for making pizza dough is mentioned below. It contains one-tablespoon yeast, which should be dry & active. In addition, we can take 25gm of yeast of brewer. In addition, 500gm flour, one-cup warm water is essential for the baking process. The most important content is the olive oil, which gives taste, spiciness to pizza dough. A bit of salt is very important as well.

At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It's a multi-purpose dough that's great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack.

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About The Author, R Freeman
Ray is a pizza addict and avid pizza lover. He collects pizza dough recipe as well as a lot of information pertaining to similar topics and to take advantage of his years of experience in pizza information, please check out