Does anyone know the recipe and how to make pizza dough from little ceasers or something simple (pizza) to mak

I have tried making dought from recipes in a books but it never turns out right. Does anyone know a good SIMPLE recipe. id appreciate it.Does anyone know the recipe and how to make pizza dough from little ceasers or something simple (pizza) to mak
This dough has never failed me, and it's delicious!



3 c. flour

1 package of yeast (or 2 and 1/4 tsp)

1- 12oz. bottle of beer, lukewarm

1/4 c. of sugar



Mix all above ingrediants until smooth. Let rest half hour. knead again. Form onto greased pan, and add toppings. Bake at 400* until edges are golden brown and cheese is melted!Does anyone know the recipe and how to make pizza dough from little ceasers or something simple (pizza) to mak
NO-NONSENSE PIZZA DOUGH RECIPE



4 cups bread or all purpose flour (white)

1 1/4 cups lukewarm water

1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast

2 tablespoons olive oil (any good brand), but extra virgin is best

1 teaspoon salt

1 teaspoon sugar, or 1 teaspoon honey

1/4 cup milk or 1/4 cup water



Preheat oven 450掳F.

I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water.



Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.



Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).



Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.



Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.



Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.



Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.



Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.



Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.



Bake for about 12-14 mins, but watch it!



When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.



Now enjoy the best pizza you ever had!Does anyone know the recipe and how to make pizza dough from little ceasers or something simple (pizza) to mak
Hungry Howies sells their dough for like 2 dollars, thaty is the most simple way I can think of!Does anyone know the recipe and how to make pizza dough from little ceasers or something simple (pizza) to mak
Well now if we knew how to do that then there really would be no reason for little ceasers now would it.
When you make pizza dough, the important thing is to make sure you measure the liquid and prepare the yeast correctly. The exact amount of flour is not as important, because you can add it in small amounts until the dough is the consistency you want. I like the consistency of my dough to be a little bit sticky, but not so sticky that it sticks to everything. I like to poke the dough after I have mixed in the flour, and see how it sticks to my finger. If it stretches away from the dough ball and leaves little or no residue, it's good. If it is too gooey it will leave dough all over your finger. The trick once it is ready, is to pour some oil over the top and tease the dough ball away from the sides of the pan until you've coated the whole ball, then you are free to let it rise. Once it's done rising, punch it down and knead the ball in to a nice smooth ball before you roll it out. Don't be afraid to use a little extra oil until you get the hang of things. You can always add more flour to make the dough more stiff, but your crust comes out a little more tough too, so it's your decision.