Got a good pizza dough recipe?

[Icehouse]

I like the pizza dough that you can get at the restaurants, but not having so many Pizza Huts around and prefering to cook at home, I like to make my own. Problem is that I haven't found one as good as the restaurants. Anyone got one they'd like to share???
Thanks!

[D and M On The Road]

I have the pizza dough recipe for the restaurant chain, "California Pizza Kitchen". If you have eaten there and like their recipe, let me know.

I am at work right now (for another 7 hours!) but can post it when I get home.

[prariepoodle]

PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.

[Icehouse]

Oh boy! Thank y'all. Please share the recipe for California Pizza Kitchen. Never eaten there, but that won't stop me from trying the dough! Looks like we will be having pizza again next week so I can try these out!
Tammy

[D and M On The Road]

California Pizza Kitchen Pizza Dough


1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 – 110 degrees)
1-1/2 cups bread flour
2 teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating


Dissolve the yeast in the water and set aside for 5 to 10 minutes.
Be sure the water is not hot; temperatures of 120 degrees and above will kill the yeast and your dough will not rise.

If using an upright electric mixer such as a Kitchen Aid, use the mixing paddle attachement because the batch size is too small for the dough hook to be effective.
Slowly combine all other ingredients (except for the additional teaspoon of olive oil) together and combine them with the dissolved yeast in the mixing bowl. Use the lowest 2 speeds of your mixer to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubber dough.

If mixing by hand, place the dry ingredients in a 4 to 6 cquart mixing bowl; make a well in the middle and pour the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough for 5 minutes. When done, the dough should be slightly tacky.


Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal (tightly) the bowl with plastic wrap. Set aside at room temperature (70-80 degrees) to rise until double in bulk; about 1-1/2 to 2 hours.

Punch down the dough, reform in a nice round ball and return it to the same bowl; cover tightly again with plastic wrap. Place the tightly sealed bowl in the refrigerator overnight.

About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions. Roll the dough into round balls on a smooth clean surface, be sure to seal any holes by pinching or rolling.

Place the newly formed dough balls in a glass casserole dish spaced far enough apart to allow for each to double in size. Seal the top of the dish air-tight with plastic wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

Sprinkle a medium dusting of flour over a smooth surface. Remove your dough ball from the glass casserole dish.

Use your hand or a rolling pin to form a flat circle about 1/2" thick and about 9-inches in diameter. Top with your favorite sauce and toppings.

Bake at 500 degrees for about 8 to 10 minutes.

(3/19/08 Edit: Just correcting a typo I saw )

[Rocky2]

Tammy & Bernie,
Here is a recipe I have used from a little cookbook I got years ago called "Baking Short & Simple" by Gold Medal dated 1983.
I know you only asked for the crust recipe but thought I would put the whole recipe in as it is in the book.
Enjoy,
Laura

Homemade Frozen Pizza
1 pkg active dry yeast
1 cup warm water
2 1/2 cups Gold Medal all-purpose flour or whole wheat flour
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 can (8 ozs) tomato sauce ***
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon instant minced garlic
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
Toppings (below)
2 cups shredded mozzarella cheese (8 ozs)

Dissolve yeast in warm water. Stir in flour, oil sugar and 1 teaspoon salt; beat vigorously 20 strokes. Let rest 5 minutes.
Mix tomato sauce, oregano, 1/2 teaspoon salt, the garlic and pepper. Divide dough into halves. Pat each half into 11-inch circle on lightly greased cookie sheet with floured fingers.
Spread tomato sauce mixture over circles. Sprinkle with Parmesan cheese. Cover with one or more of the toppings (or any of your choice). Sprinkle with mozzarella cheese.
At this point you can freeze uncovered until firm, 1 to 1 1/2 hours. Wrap securely and feeze up to 1 month.
OR bake in preheated oven at 425 degrees for 20 to 25 minutes.
For frozen pizza: To serve, unwrap pizza. Place oven rack in low position of oven. Heat oven to 450 F and bake frozen pizza until cheese is light brown 20 to 25 minutes. 2 pizzas.
(unbleached flour may be used)

Toppings
1/2 to 1 pound ground beef, cooked and drained
1/2 to 1 pound bulk Italian sausage, cooked and drained
1 cup cliced pepperoni (about 4 ozs)
1 medium onion, chopped (about 1/2 cup)
1/2 small green pepper, chopped
1/2 cup sliced ripe olives
1 can (4 ozs) mushroom stems and pieces, drained

Individual Pizzas
Divide dough into 6 equal parts. Pat each into 6-inch circle on lightly greased cookie sheet. Continue as directed above. Bake 15 to 20 minutes. 6 pizzas

Deep Dish Pizza
Increase tomato sauce to 15 ozs
Oregano leaves to 1 tablespoon
Parmesan cheese to 1/2 cup
Mozzarella cheese to 3 cups

Pat dough in greased 11 or 12 inch ovenproof skillet or greased rectangular pan, 13x9x2 inches. Sprinkle 1 1/2 cups mozzarella cheese over dough. Top with remaining ingredients as directed above.
Wrap securely and freeze for up to 1 month. To serve, unwrap pizza. Bake skillet 30 to 35 minutes, retangular pan 25 to 30 minutes. Cool 5 to 10 minutes before cutting. 1 pizza

***(bottled or canned pizza sauce can be substituted for tomato sauce mixture - use 1 cup for 11 inch cirlces and individual pizzas - use 1 1/2 cups for deep dish pizza)

[Trailer Trash 2]

Here is one I found..

Boboli Pizza Crust


1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt


Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans.

Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 degrees F for 25 minutes.

May dip in olive oil.

[Icehouse]

Gosh, thanks y'all. Looks like we'll be having pizza once a week for a while so I can try them all out! Of course, Bernie is on jury duty for the next 2 months, so if I'm here alone, I may just have a different pizza everyday! Thanks again!