Best Lidos Pizza Dough Recipes

LEDO PIZZA (COPYCAT)

Steps:

• Measure 1 3/ 4 cup flour and 1 tsp kosher salt in a big mixing dish and set it aside.
• Measure 3/ 4 cup hot water in a Pyrex gauging cup. Insert a thermostat, and when the temperature drops to in between 105 levels and also 115 degrees, spray the bundled dry yeast in. Add 1 teaspoon sugar and also 1 tablespoon oil. Mix with a fork and leave it for 5 mins till the yeast is foamy externally of the water.
• Put the water, yeast, oil as well as sugar blend right into the dish with flour and salt. Carefully fold the fluid right into the dry ingredients with a rubber spatula. ]Unload the dough on a floured board, counter, or a table. Knead for about 7-10 minutes, add a little flour to the Board if the dough starts to hold, or if your dough is too damp. You know you are kneading it if, you push your finger conveniently right into the dough and the impression disappears. One more sign that you have the dough is kneaded sufficiently is, if you observe that the dough is more difficult knead. Place the dough in a huge, clean dish, lightly with a little oil and cover the bowl with cling wrap. Put it in a warm location in your cooking area. Allow it to get two times as large, which can take an hour to an hr and a half. If your cooking area is not warm sufficient, it might take around 2 hours for the dough to double in size.
• Then dispose the dough on a floured board. Transform it as soon as on the board with flour, then pat it to decrease it. Cut the dough right into 2 equivalent components. Wrap separately in cling wrap and stored in a Ziploc bag. Refrigerator the dough till you're ready to make your pizza. You can utilize the dough to a day after it.
• Add around 1/ 4 mug olive oil in a deep pan. Sprinkle some smashed red pepper flakes in the oil.
• Fry for 1 minute. Add some finely sliced onion. Fry till transparent.
• After that add the crushed garlic to the deep pan. Fry it for some more time.
• Take some canned tomatoes and place them in the bowl of a food processor with a metal blade (subject to the juice or puree in a canister). Pulse the tomatoes, up until they almost pureed.
• Add the tomatoes and some juice or puree right into the container. If you are utilizing canned smashed tomatoes, add all of it in the pot. Add a can of tomato paste, a little kosher salt and some fresh broken pepper. Ensure to mix well.
• Let it simmer in a low flame for about an hour. After the mixture has simmered for an hour, add 1 tsp sugar and a minor pinch of Herbes de Provence or Italian flavoring. Let it simmer for at least another 30 mins, keep tasting the mix every 15 mins and adjust the salt, pepper, pepper flakes to your preference.
• Preheat the oven to 500 degrees.
• Place a large piece of parchment paper on a tough cookie sheet or half sheet pan. Sprinkle some yellow cornmeal on the parchment paper.
• Take one of your pizza doughs from the refrigerator and spray some flour on a board or counter. With a rolling pin, roll the dough, to make it rectangular shaped, Keep the dough between 13-16 inches.
• After that add a 1 cup of sauce cover the entire surface area. After that spray some dried out oregano (optional) on the sauce.
• If you like your pizza a little warmer, add a couple of sprinkles of pepper flakes on the sauce.
• Then sprinkle over 8 oz. grated mozzarella cheese over the sauce and cover the dough with it. Put on a low shelf in a preheated stove and bake it for 15 minutes.
• If you like your pizza bread to be crunchier, cook it for another couple of mins. Make use of a pizza cutter to reduce the pizza into squares or rectangular shapes and serve quickly.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.