# data[].attributes.body
translated on page 2

# data[].attributes.attachment_link.title
PÂTÉ DE TOMATES SÉCHÉES ET TAPENADE ACCOMPAGNÉ DE FETA

# data[].attributes.body
recipe

# data[].attributes.attachment_caption
Homemade Pizza Dough for Beginners - Sally's Baking Addiction

# data[].attributes.body
Homemade Pizza Dough for Beginners - Sally's Baking Addiction

# data[].attributes.attachment_link.readable_text
This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!
This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it's time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you've ever made homemade bagels or sandwich bread, you can easily make pizza dough because it's quicker, easier, and requires fewer steps.)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker's yeast. I include practical answers to all of your common yeast questions.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Overview: Homemade Pizza Dough Ingredients

1. Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.

2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.

3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.

4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don't forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.

5. Salt: Salt adds necessary flavor.

6. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil.

7. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.
This is a Lean Bread Dough

Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn't use eggs or butter. Without the extra fat to make the dough soft, you're promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a "rich dough," which creates a softer and more dessert-like bread.

Overview: How to Make Easy Pizza Dough (for bread beginners)

1. Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.

2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.

3. Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.

4. Punch down risen dough to release air bubbles. Divide in 2.

5. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.

6. Top with favorite pizza toppings.

7. Bake pizza at a very high temperature for only about 15 minutes.

Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn't love a smiley pizza? 🙂

Pizza Dough Video Tutorial

How to Freeze Homemade Pizza Dough

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough

Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Recipes Using Pizza Dough

Here's my flatbread pizza crust recipe and whole wheat pizza dough recipe.

Description

1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)

2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*

2 Tablespoons (30ml) olive oil

3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface

sprinkle of cornmeal for dusting the pan

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.

2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

3. Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)

4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.

5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.

6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.

7. Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.

8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.

2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough's rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn't quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).

3. Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter

4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.
Recipe originally published on Sally's Baking Addiction in 2013
Keywords: pizza, pizza dough, pizza crust

# data[].attributes.attachment_link.title
Homemade Pizza Dough for Beginners - Sally's Baking Addiction

# data[].attributes.attachment_link.description
This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin! This is my go-to pizza dough recipe.

# data[].attributes.headline
Chili with mushrooms beans and eggplant 

# data[].attributes.subject
Chili with mushrooms beans and eggplant 

# data[].attributes.body
Vegan unless you sprinkle with cheese

# data[].attributes.body
	•	1 1/2 cups Bob's Red Mill all-purpose flour
	•	1 1/2 cups Bob's Red Mill finely ground cornmeal
	•	1 1/2 tablespoons baking powder
	•	1 teaspoon baking soda
	•	1/2 teaspoon salt
	•	1 1/2 sticks (12 tablespoons) cold unsalted butter cut into small cubes
	•	1 1/3 cups buttermilk   more for brushing
	•	1 cup fresh or frozen blueberries
	•	6 ounces brie rind on   cubed
HONEY BUTTER
	•	1/4 cup honey
	•	4 tablespoons salted butter at room temperature
	•	
Remove blue berries. Add 1 1/2 cups corn and 2T brown sugar and a jalapeños 

Refrig 20 mins bake at 370f for 30-40 mins 

# data[].attributes.body
Cranberry Salsa

Prep

15 m

Ready In

15 m

Recipe By:Shan559

"Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings."

Ingredients

1 (12 ounce) bag cranberries, fresh or frozen

1 bunch cilantro, chopped

1 bunch green onions, cut into 3 inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juiced

3/4 cup white sugar

1 pinch salt

Directions

1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

# data[].attributes.body
Cornbread

# data[].attributes.attachment_link.title
Everybody Likes Sandwiches " cottage cheese cornbread & elsewhere...

# data[].attributes.attachment_link.description
Preheat oven to 375F. In a medium-sized bowl, combine the cornmeal through to the salt and set aside. In another bowl, mix up the sugar, buttermilk, cottage cheese, eggs and oil and then blend it with the dry ingredients. Stir in corn.

# data[].attributes.body
Place in order in a bowl. Serve

# data[].attributes.body
Patti’s Thanksgiving main

# data[].attributes.body
From Kathy in Australia

# data[].attributes.body
Paper sack apple pie

# data[].attributes.body
Susan's recipe

# data[].attributes.headline
Cowboy cornbread recipe. 
2 pkgs Mexican cornbread, 1 can cream style corn, 1 small can diced green chiles, 3 eggs (or whatever pkg calls for plus 1 extra, ) milk (usually cornbread pkg calls for 2/3 c so it would be 4/3 cup or 1 1/3 c.since it is 2 pkgs.) 1 lb ground meat and about 1 cup grated cheese. 
Instructions: brown the meat - sometimes I throw in some onions and then drain grease and set aside. While preparing the mix put about 2 tablespoons of oil in cast iron skillet. You can put the skillet in the oven when it is preheating to 350 or heat the skillet on stovetop. Mix the eggs, milk together and add cornbread mix. Stir and add in cream style corn. In the hot skillet put about 2 cups of mixture. Put ground meat on top of that and then your can of chile peppers. You can add bell peppers or any other kind if you want more flavor. Put cheese on that and put the rest of cornbread mix on top of that. The skillet will be very full. Put in preheated oven at 350 and cook 45-55 minutes. Put knife in at 45 minutes and make sure cornbread isn't runny . If it is cook about 5-10 minutes longer. 

# data[].attributes.subject
Cowboy cornbread recipe. 
2 pkgs Mexican cornbread, 1 can cream style corn, 1 small can diced green chiles, 3 eggs (or whatever pkg calls for plus 1 extra, ) milk (usually cornbread pkg calls for 2/3 c so it would be 4/3 cup or 1 1/3 c.since it is 2 pkgs.) 1 lb ground meat and about 1 cup grated cheese. 
Instructions: brown the meat - sometimes I throw in some onions and then drain grease and set aside. While preparing the mix put about 2 tablespoons of oil in cast iron skillet. You can put the skillet in the oven when it is preheating to 350 or heat the skillet on stovetop. Mix the eggs, milk together and add cornbread mix. Stir and add in cream style corn. In the hot skillet put about 2 cups of mixture. Put ground meat on top of that and then your can of chile peppers. You can add bell peppers or any other kind if you want more flavor. Put cheese on that and put the rest of cornbread mix on top of that. The skillet will be very full. Put in preheated oven at 350 and cook 45-55 minutes. Put knife in at 45 minutes and make sure cornbread isn't runny . If it is cook about 5-10 minutes longer. 

# data[].attributes.body
Papa Rellena

# data[].attributes.body
Quinoa and Spinach stuffed tomatoes

# data[].attributes.body
onion/tomato salad
Peruvian Salsa Criolla

# data[].attributes.body
Bean patties

# data[].attributes.body
green sauce

# data[].attributes.body
Seitan and potato skewers

# data[].attributes.body
Christmas Crack

# data[].attributes.attachment_link.description
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network

# data[].attributes.body
Artichoke Dip

# data[].attributes.body
homemade granola

# data[].attributes.body
Cheese Grits

# data[].attributes.body
Carrot soup

# data[].attributes.body
Juice Pulp crackers

# data[].attributes.body
YUMMMMMMMM