Quick & easy recipie for pizza dough???

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Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

This is a really good recipe. It's very quick to prepare, but don't try to rush the rising process.
Source(s):
http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html Go to your local grocery store and get a pizza dough ball. Otherwise, most pizzeria's will sell you their dough. I go to my favorite pizza place and buy dough when I need it!

ooo this is a good one that i LOVE

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Variations:

Parmesan Pizza Dough:
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.

Oregano Pizza Dough:
Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.


good luck

GOOD 'N EASY PIZZA DOUGH

FOR DOUGH:

1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour

If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe.

TOPPING:

Jar of pizza sauce or make your own
Grated Mozzarella (about 8 oz.)
1/4 c. Parmesan cheese
2 tsp. oregano
Any other topping you prefer - pepperoni, mushrooms, sausage, onions, etc.

Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes).
Heat oven to 425 degrees. Prepare topping/sauce. Divide dough in half. On lightly greased baking sheets, pat each half into a 10 inch circle. (Continue to flour fingers when patting dough into circles.) Spread sauce on each circle. Sprinkle with Parmesan cheese and oregano. Arrange your choice of topping on top and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes or until crust is brown and filling is hot and bubbly.

Makes 2 pizzas. Pizza Dough

1/2 lb. flour (approx.)
2 T. yeast
2 c. water

Mix 1 c. flour with yeast. Heat water to very warm, and add to yeast. Mix well. Add flour a cup at a time, mixing well each time. Keep adding until dough is too thick to mix with a spoon. Knead dough, adding flour if needed, until dough is no longer sticky, but still somewhat moist. Place dough in a large bowl; flour surface of dough. Let rise in a warm spot 30 min. If you're in a hurry, skip the rising; pizza dough doesn't rise much anyway.

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