Prime-Time Pizza Dough

Total Time: 2 hr 10 min Prep: 2 hr Cook: 10 min
Yield: enough for 2 large pizzas or 4 small pizzas Level: Easy

Ingredients

• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 2 tablespoons extra-virgin olive oil, plus more for the bowl
• 1 teaspoon fine sea salt
• 2 1/2 cups all-purpose flour, plus more for dusting

Directions

In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)

Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.

Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)

Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.

Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).

Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.

Guy's Favorite Topping Combos

The French Pig (pictured above)

Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar

The Motley Que

Pulled chicken, barbecue sauce, red onions, cilantro, fontina

Spicy Hawaiian

Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella

Au Naturel

Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

Photograph by Dave Lauridsen

Recipe courtesy Guy Fieri for Food Network Magazine

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Meat Pizza with Red Sauce

Total Time: 5 hr 30 min Prep: 1 hr 15 min Inactive: 4 hr Cook: 15 minYield: One 12-inch pizza Level: Intermediate

Ingredients

• All-purpose flour, for sprinkling
• 1 ball Homemade Pizza Dough, recipe follows, at room temperature
• Olive oil, for brushing
• 1/2 cup Red Sauce, recipe follows
• 3/4 cup shredded part skim mozzarella
• 1/8 pound sliced pepperoni
• 1/8 pound sliced salami
• 1 red jalapeno, sliced
• Freshly grated Parmesan, for serving
• Homemade Pizza Dough:
• One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
• 1/2 cup lukewarm water
• 1 tablespoon honey
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup olive oil, plus more for bowl
• 3 cups bread flour
• 2 teaspoons kosher salt
• 3/4 cups cold water
• Red Sauce:
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1/8 teaspoon red chili powder
• One 28-ounce can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Directions

Heat a grill to medium-high heat and shut the lid. Let the grill heat for 20 minutes.

Sprinkle your work surface with flour. Flatten the Homemade Pizza Dough with your hands and use your fingertips around the edges to define the crust. Flatten the center and stretch the pizza to a 12-inch round while rotating. You can toss it up into the air to get a nice stretch.

Have all of your sauces, olive oil, toppings and spoons set out on a sheet tray next to your grill. You have to have everything prepped and ready to go when grilling pizzas.

Turn one side of your grill down to medium and keep the other side of the grill on medium-high. Place the dough on the medium-high side of the grill and quickly brush all over with olive oil. Let the dough cook just until the dough is firm on the bottom and has some nice char marks, 1 to 2 minutes. Flip the dough over to the cooler side of the grill by using either a sheet tray turned upside down or a pizza peel.

Brush the other side of the dough with olive oil, then top the pizza. Spread the Red Sauce out from the center, leaving an edge for the crust. Spread out the mozzarella, then evenly distribute the pepperoni, salami and jalapenos. Close the grill and cook until the cheese is melted and the crust is cooked through, about 5 minutes.

Remove with a pizza peel or sheet tray. Place on a cutting board and slice up and serve. Sprinkle with some Parmesan before serving.

Homemade Pizza Dough:

Stir the yeast, warm water and honey together in the bottom of a standing mixer bowl. Stir in 1/2 cup of the all-purpose flour. Mix until combined. Let sit until the mixture looks bubbly and foamy and the yeast is activated, about 30 minutes.

Preheat the oven to 200 degrees F. Once the oven is warm, turn it off. Outfit a standing mixer with a dough hook. Oil a large bowl with olive oil.

In a medium bowl, whisk together the remaining 3/4 cups all-purpose flour, the bread flour and salt until well blended.

Turn the mixer on and add the cold water and olive oil to the bubbly yeast mixture. Add the flour by scoopfuls. Knead for 5 minutes until the dough comes together into a ball. Sprinkle some flour down on your cutting board and knead the dough by hand for another minute or so until it's smooth and elastic. Place the dough in the bowl and flip to coat all sides with oil. Cover with a kitchen towel and wait until doubled in size, about 2 hours.

Punch down and let rise again for 1 1/2 more hours.

Split the dough into 2 equal-size balls, cover with a slightly damp tea towel and let rest for 10 minutes before stretching.

Red Sauce:

Heat the olive oil in a large saucepan over medium-high heat. Once hot, add the garlic and stir until fragrant, about 1 minute. Quickly hit with the red chili powder. Stir in the crushed tomatoes and some salt and pepper and simmer on medium low for 5 minutes. Season again with salt and pepper, turn off the heat and stir in the basil.

Recipe courtesy Jamie Deen

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Taco Pizza

Total Time: 3 hr 5 min Prep: 15 min Inactive: 2 hr 10 min Cook: 40 minYield: 8 servings Level: Intermediate

Ingredients

• 1 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1/3 cup olive oil, plus more for oiling baking sheet
• 1 teaspoon kosher salt
• One 14-ounce can black beans or 2 cups homemade black beans
• 1 teaspoon taco seasoning (prepared or make your own)
• 1/2 cup canola oil, for frying
• 4 corn tortillas, sliced into thin strips
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack
• 1 head green leaf lettuce, sliced or shredded thin
• 2 ripe tomatoes, diced
• 1/2 cup fresh cilantro leaves
• 1/4 cup sour cream
• 3 tablespoons hot sauce, or more to taste
• Good-quality salsa, for serving

Directions

Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.

In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.

Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.

Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.

Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.

If using leftover homemade black beans, reheat in 1/2 tablespoon melted butter.

Recipe courtesy of Ree Drummond

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Breakfast Pizza

Total Time: 15 min Prep: 5 min Cook: 10 minYield: 4 pizzas Level: Easy

Ingredients

• 4 eggs
• 1/4 cup milk
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1 (8-ounce) jar roasted red peppers, diced, reserve 4 (3-inch) strips
• 4 whole-wheat English muffins, toasted
• 1/4 cup jarred tomato sauce
• 1/2 cup shredded white Cheddar
• 2 links breakfast sausage, sliced into 1/2 thick slices

Directions

Preheat oven to 425 degrees F.

Heat a large saute pan over medium low heat.

In a medium bowl beat eggs with fork. Add milk, salt and pepper and mix until blended.

Add butter to pan, once all the butter has melted add the eggs. Using a rubber spatula continuously stir the eggs as they cook. Add chopped peppers just before the eggs start to set. Cook until fluffy and creamy in consistency.

Place the English muffins onto a sheet pan. Spread a tablespoon of the tomato sauce onto each toasted English muffin. Evenly distribute the scrambled eggs over the English muffins. Top each with 2 tablespoons of shredded cheddar. Make a smiley face on each pizza using the sliced sausage as eyes and a nose and red pepper strip as a smile.

Bake in oven for about 4 minutes or until cheese is melted.

Recipe courtesy Cricket Azima

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Basic Pizza Dough

Total Time: 1 hr 55 min Prep: 25 min Inactive: 1 hr 30 min
Yield: 4 (6-inch) pizzas Level: Easy

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (about 110 degrees F)
• 3 1/2 cups all-purpose flour, plus additional for rolling dough
• 2 teaspoons kosher salt
• 1/2 teaspoon ground white pepper
• 1 scant tablespoon honey
• 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays

Directions

In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

Recipe courtesy Alex Guarnaschelli

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• Easy

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Pizza Pockets

Total Time: 31 min Prep: 15 min Cook: 16 min
Yield: 4 to 6 servings (makes about 16 pieces) Level: Easy

Ingredients

• 1 tablespoon olive oil
• 8 ounces Italian turkey sausage
• 1 cup tightly-packed arugula (about 1 ounce)
• 4 ounces cream cheese, room temperature
• 1/3 cup grated Parmesan, plus 1/4 cup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
• All-purpose flour, for rolling out pizza dough
• 1 egg, beaten (for egg wash)
• 1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Recipe courtesy Giada De Laurentiis

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Pizza Dough

Total Time: 1 hr 20 min Prep: 1 hr 20 min
Yield: 4 servings

Ingredients

• 1 cup warm water, about 110 degrees F
• 1 packet dry yeast
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 2 1/4 cups flour (may use a little more or less)
• 1/2 teaspoon salt

Directions

To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.

Recipe courtesy Emeril Lagasse, 2000

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• Italian

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