381 extra virgin pizza dough Recipes

water, active dry yeast (1 envelope), honey, extra virgin olive oil (divided ), all-purpose flour, whole wheat flour, salt, garlic powder

unbleached flour (about 3 1/2 cups), water, extra virgin olive oil, salt, sugar, yeast

all-purpose flour, active dry yeast, water, warm, salt, salt, extra virgin olive oil

active dry yeast, sugar, warm water, kosher salt, extra-virgin olive oil, flour

extra virgin olive oil, garlic cloves, minced, fresh rosemary, chopped, thick-cut pancetta, diced (can use thick-cut bacon), crushed tomatoes, salt, pepper, diced chicken, broccoli or 1 cup peas, mozzarella cheese, cubed, salt and pepper, extra virgin olive oil, parmesan cheese, thawed pizza dough , rolled out into a large rectangle

lukewarm water, dry active yeast, strong white flour, plus extra, strong white flour , for dusting, salt, ground black pepper, clear honey, extra virgin olive oil, plus extra, extra virgin olive oil, for brushing

extra-virgin olive oil, divided, basic pizza dough, very thin tomato slices, buffalo mozzarella, cut into small pieces, torn fresh basil, kosher salt, freshly ground black pepper

italian 00 soft wheat or all-purpose flour, active dry yeast, kosher salt, ice-cold water, extra virgin olive oil

water , lukewarm, yeast, salt, sugar, extra virgin olive oil, unbleached all-purpose flour

active dry yeast, warm water (100o to 110o), all-purpose unbleached flour, divided, coarse-ground whole wheat flour, salt, sugar, dried thyme, grated parmesan cheese (optional), extra virgin olive oil, divided

all-purpose flour, whole-wheat flour, instant or rapid-rise dry yeast, sugar, salt, extra-virgin olive oil, honey

all-purpose flour, fresh yeast, crumbled, white wine, extra-virgin olive oil, salt, lukewarm water

this dough recipe works great for thick crust pizzas and calzones., active dry yeast, warm water , about 110 degrees f, sugar, extra-virgin olive oil, all-purpose flour, plus extra for kneading, salt

pizza dough (enough to make two 9-inch pizzas, neapolitan pizza dough), unbleached all-purpose flour, for dusting the peel (or cornmeal or semolina flour), crushed tomato sauce ( ), garlic cloves, thinly sliced, freshly grated parmigiano-reggiano cheese (romano, asiago, or other dry aged cheese), extra virgin olive oil, dried oregano (or 2 tsp chopped fresh oregano)

pizza dough , for two 9-inch pizzas (neapolitan-style ), unbleached all-purpose flour or cornmeal or semolina flour, for dusting peel, torpedo red onion, thinly sliced, freshly grated parmigiano-reggiano cheese, pistachio nuts, very coarsely chopped, fresh rosemary leaves, extra virgin olive oil

extra virgin olive oil, sliced onion, salt, pizza dough (neapolitan-style ), unbleached flour , for dusting, smoked cheese, shredded, fresh ground black pepper

active dry yeast, warm water (110 degrees f), sugar, salt, extra-virgin olive oil, plus more for coating bowl, all-purpose flour , plus more if necessary, cornmeal , as necessary, for dusting pizza peel

extra-virgin olive oil, asparagus--peeled, trimmed to 5-inch lengths and halved lengthwise, smoked ham, sliced 1/4 inch thick and cut into 2-inch-long matchsticks, scallions, sliced, salt and freshly ground pepper, mild provolone or fontina cheese, shredded (1 cup), pizza dough, at room temperature, freshly grated asiago , parmesan or sharp provolone cheese