Easiest Way to Make Delicious LuBella's Pizza Dough

LuBella's Pizza Dough. The brand is Lubella and the product is called Puszysta (which I can only assume means flour). Upon doing some research I've found that the flour is generally used to make some type of bread dumplings or pasta. Allow to sit until yeast begins to foam.

You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. I like to make it in the morning and use it at dinner time. This is the easiest, best pizza dough recipe. You can cook LuBella's Pizza Dough using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of LuBella's Pizza Dough

1. You need 3 cup of Flour.
2. It's 2 1/4 tsp of dry yeast.
3. It's 2 tbsp of I use extra virgin olive oil.
4. You need 1 cup of Very Warm Water.
5. Prepare 1 tbsp of Sugar.
6. It's 1 tsp of salt.

This Fluffy & Crusty Pizza Dough Recipe provides fluffy interior and crusty exterior and that is what makes me come back to this pizza dough recipe. I can't remember a time this dough recipe didn't turn out when making pizza. It's super quick to prepare and bakes away to fluffiness! Beat well until a stiff dough has formed.

LuBella's Pizza Dough step by step

1. Mix: yeast, salt, sugar in bowl of water mix well let stand 10 mins till yeast bubbles.
2. When yeast is ready add flour and begin to mix.
3. Continue to mix until dough starts getting sticky, take out of bowl and knead for approx. 10 mins..
4. Add flour if needed, form dough into a ball and roll and seal bottom to a point..
5. Push down to seal place in a round container and place a towel over it in a warm dry area let rise 1 hour until dough has doubled in size..
6. Now your dough is ready to be stretched and begin forming your crust...have fun.....

New York-style pizza dough is an offshoot of Neapolitan-style dough designed to be cooked in a slightly cooler-burning coal-fired (or as is more often the case in modern New York pizzerias, gas-fired) ovens. It's stretched out slightly thicker than a Neapolitan base, though on the scale of pizzas, it's still considered "thin crust.". My favorite pizza dough: the big secret is how you proof the dough. My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).

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