246 pizza dough active yeast Recipes

pizza dough, active dry or fresh yeast, honey, warm water (105o f to 115o f), all-purpose flour, kosher salt, olive oil, pizza sauce, double concentrated tomato paste (comes in a squeeze tube), mccormick pizza seasoning grinder (or italian seasoning ), sugar, water to slightly thin, pepperoni (i like gallo brand), whole milk mozzarella cheese (part skim is too stringy and doesn tsp stay melted as nice), freshly grated parmigiano-reggiano cheese

water, divided 1/2 cup warm , remaining at tap temperature, dry active yeast (1 envelope), olive oil, plus extra for brushing dough, bread flour, table salt, vegetable oil, for oiling bowl (or cooking spray ), semolina, for dusting peel

pizza dough, warm water (100 to 110 degrees ), active dry yeast, white sugar, bread flour, salt, divided, flat beer, olive oil, pizza sauce, olive oil, chopped onion, chopped garlic, roma tomatoes , with juice, tomato paste, chopped fresh basil, chopped fresh parsley, chopped fresh oregano, black pepper

swiss chard (about 12 oz.), bacon, cut into 3/4-inch squares, garlic cloves, thinly sliced, sea salt & freshly ground black pepper, to taste, ricotta cheese, parmesan cheese (grated ), mozzarella cheese (grated -optional), red pepper flakes, pizza dough, active dry yeast (1 tbsp), warm water, all-purpose flour , plus more as needed, olive oil, milk, salt, cornmeal (stone ground, plus more for pan)

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

active dry yeast, brown sugar, warm water (110 degrees f/45 degrees cup), salt, olive oil, all-purpose flour

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

active dry yeast, warm water (105-115 ), whole wheat flour, olive oil, salt, sugar

active dry yeast, warm water (110 f - 115 f), bread flour, salt, extra virgin olive oil, sugar, extra flour, extra olive oil

active dry yeast, white sugar, warm water (110 degrees f), olive oil, salt, whole wheat flour, bread flour

active dry yeast, warm water (110 degrees f/45 degrees cup), bread flour, olive oil, salt, white sugar

dry active yeast (2 1/4 tsp.), very warm water (110of), all-purpose flour, more for dusting (or 18 oz), kosher salt, olive oil

dry active yeast, very warm water (110f), all-purpose flour, more for dusting, salt, olive oil

flour, warm water 95-115 degrees, dry active yeast, honey, extra virgin olive oil, rea salt

active yeast, sugar, warm water (110 degrees f), lard, flour, salt, olive oil

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

tomato puree, italian melting cheese , such as fontina, coarsely grated, prosciutto di parma, red onion, peeled and thinly sliced, capers, roasted red peppers, drained and thinly sliced, freshly grated pecorino romano, bel paese, sliced, jarred italian eggplant, jumbo shrimp, halved , de-veined, and grilled, basil, leaves only , roughly torn, salt and freshly ground pepper, olive oil, plus more for greasing the pans, grilled pizza dough , recipe follows, lukewarm water, active dry yeast, molasses, kosher salt, olive oil, plus more for coating, bread flour, unbleached all purpose flour, whole wheat flour

unbleached, all-purpose flour, dry active yeast, salt, sugar, lukewarm water from the tap, olive oil, flour , for the work surface, cornmeal , to dust