Pizza Dough and pizza recipes

By AnnieMro

Ingredients

• Classic tomato sauce:
• 1 1/3 cups warm water (105-115 F)
• 1 tsp. active dry yeast
• 1 tsp. sugar
• 2 tbsp. olive oil, plus more for bowl
• 1 tsp. salt
• 3 cups all-purpose flour, plus more for kneading
• 796 ml can plum tomatoes
• 1 tbsp. olive oil
• 1 clove garlic, crushed and peeled
• 1 tsp. sugar
• 1/2 tsp. salt
• several leaves fresh basil
• 3-Cheese Pizza with Sun-Dried Tomatoes:
• olive oil
• 1/3 cup grated parmesan
• 1/3 cup grated mozzarella
• 1/3 cup provolone
• pizza dough
• 1/2 cup classic tomato sauce
• 6 oil-packed sun-dried tomatoes, thinly sliced
• fresh basil or oregano leaves
• Margherita Pizza:
• olive oil
• 15-20 cherry tomatoes
• 2 handfuls fresh basil leaves
• pizza dough
• 1/2 cup classic tomato sauce
• 200 g soft goat cheese, thinly sliced
• Potato Pizza with Caramelized Onions and Rosemary:
• 2 tbsp. olive oil, plus more for brushing
• 2 large onions, thinly sliced
• 1/8 tsp. sugar
• 5 small new potatoes
• pizza dough
• 1 tbsp. chopped fresh rosemary
• 1/3 cup crumbled feta
• 1/3 cup coarsely grated parmesan

Preparation

Step 1

Stir water with yeast and sugar in a measuring cup. Let stand 5 mins. or until frothy. Stir in oil and salt. Pour flour into a large mixing bowl and make a well in the cente. Add yeast mixture. Stir with a fork to mix. Mixture will be sticky. Transfer dough to a well-floured surface. Knead 5 to 8 mins. or until smooth and supple. Add up to 3/4 cup more flour to prevent sticking. Shape dough into a ball. Pour 1 tsp. oil into a large bowl. Add dough and roll it around so the whole surface gets lightly oiled. Cover bowl with a tea towel. Let stand at room temp until doubled in volume, about 1 hour. Punch down. Reshape into a ball. Re-cover. Let stand until doubled, 45 mins. Roll out dough on a lightly floured surface, using a rolling pin. Makes 1 pizza crust.

3-Cheese Pizza with Sun-Dried Tomatoes:

Preheat oven to 425 F. Lightly grease a large baking sheet with olive oil. Combine 3 cheeses in a bowl. Cut the dough into 3 portions. Roll 1 out into an oval on a lightly floured surface. Transfer to prepared baking sheet. Brush edges with oil. Spread with 1/3 of tomato sauce, leaving a narrow border. Top with 1/3 of tomatoes and 1/3 of mixed cheese. Repeat. Bake until pizza's edges are golden, 10-12 mins. Garnish with oregano, oil and freshly ground pepper.

Margherita Pizza:

Preheat oven to 425 F. Lightly grease 2 baking sheets with oil. Cut half of the tomatoes in half, and leave the rest whole. Finely chop half of the basil and mix with about 1 tsp. oil. Cut dough into 4 portions. Roll each out into a round on a lightly floured surface. Transfer to baking sheets. Top each pizza with a very thin layer of tomato sauce, spreading right to the edges. Top with cheese slices, sliced and whole tomatoes and basil. Bake in 2 batches, 12-16 mins. each or until crusts are golden. Drizzle with oil and garnish with remaining basil and pepper.

Potato Pizza with Caramelized Onions and Rosemary:

Heat medium non-stick frying pan over medium heat. Add 1 tbsp. oil. Add onions and cook 1 min. Reduce heat to low. Stir in sugar and cook, stirring frequently, until onions caramelize, 25 to 30 min. If they stick to pan, add a bit of water. Preheat oven to 425 F. Lightly grease a large baking sheet or pizza pan with oil. Boil a small pot of salted water. Thinly slice potatoes, then add to boiling water. Cook 5 mins. Drain and pat dry. Heat a large frying pan over medium-high heat. Add 1 tbsp. oil and potatoes. Cook until golden, about 2 min. per side. Keep warm. Roll dough out into a rectangle on a lightly floured surface. Transfer to prepared baking sheet, pressing to fill the whole sheet. Brush with oil. Spread with caramelized onions, leaving a narrow border. Top with rosemary, potatoes, feta and parmesan. Bake until edges are golden and crispy, about 25 -28 mins.