Pizzas are one of the most popular foods in the country. Many of us love eat since it can be offered in different flavours and it can also fill our hunger up. It is easy to make especially if you have the right recipe to make delicious dough.

Here are some of the pizza dough recipes that pizza lovers want all the time:

Basic Pizza Dough Recipes

It’s back to basics with this pizza dough recipe that’s ready to tackle any pizza.

Baker’s Ingredients:

Flour: 100% (strong bread flour 12 to 12.8% protein)

Salt: 1.74%

Sugar: 2%

Olive Oil: 3%

Instant Dry Yeast: 0.5%

Water: 58% (70 °F)

Instructions:

Place tap water, iodized salt, bread flour and all the remaining dry ingredients to your mixing bowl and mix on low for another minute. Mix your dough on a medium speed until it reaches a smooth texture and satin-looking. Immediately separate the dough and create into individual balls and then coat with your chosen olive oil and set it in refrigerator to proof.

Frank Sinatra’s favorite kind of pizza dough.

Baker’s Percents:

Flour: 100% (13.5 to 14% or more protein)

Salt: 1.75%

Olive Oil: 1%

Compressed Yeast: 0.5 to 0.75%

Water: 58 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

Instructions:

Add clean water, chosen salt, sugar, flour and the yeast to the mixing bowl in the said order. Do not let your yeast touch the salt. This is because the salt will not let yeast rise. Mix on a low speed for 2 minutes. Mix on medium speed until all of the flour has been picked up.

Add the oil and mix it on a low speed for 2 minutes. Increase the mixer speed to medium until the dough is smooth enough and satiny in appearance, this should take 8 to 10 minutes in mixing. The final dough temperature must be between 80 and 85 °F. If your dough is too warm, then decrease the water temperature for your next batch. If your dough is too cool, then a little more mixing should bring the temperature up. Immediately place the dough into individual balls, and then brush with olive oil. After that, place it in a refrigerator to cool overnight.

Chicago Style Deep-Dish Pizza Dough Recipe

With such a deep history, Chicago needs an even deeper pizza.

Baker’s Percents:

Flour: 100% (typical bread flour with 10.8 to 12% protein)

Salt: 1.75%

Sugar: 2%

Olive Oil: 3 to 5%

Compressed Yeast: 1.5%

Water: 60 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

Instructions:

Add water, salt, sugar, flour and yeast to mixing bowl in that order. Mix on low for 2 minutes. Mix on medium until all of the flour is picked up by the dough. Add olive oil and mix on low for another 2 minutes. Increase speed to medium and mix until dough is smooth and satiny in appearance (usually takes 8 to 10 minutes). Verify that dough temperature is between 80 and 85 °F. If it is too cool, a little more mixing should bring the temperature up. If it is too warm, decrease water temperature for next batch. Separate into individual dough balls and place in cooler to proof overnight.

Pizza Margherita Dough Recipe

The granddaddy of modern pizza has an equally unique pizza dough recipe.

Baker’s Percents:

Flour: 100%

Salt: 0.03%

Brewer’s Yeast: .002%

Water: 56%

Instructions:

Pour up water into your mixing bowl. Dissolve your salt in the water. Add 10% of your flour to the mixing bowl and then add yeast. Turn the mixer on low and add the rest of the flour while the dough is mixing. Work the dough in the mixer for approximately 20 minutes (The dough should be soft and elastic). Make dough balls that weigh between 6.4 and 8.8 ounces and proof.