THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GEORGE'S WHOLE WHEAT PIZZA DOUGH
Make and share this George's Whole Wheat Pizza Dough recipe from Food.com.
Provided by George_Waldron
Categories Breads
Time 20m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the yeast and the water, stir until dissolved.
- Add the remaining ingredients to a bowl.
- Add the yeast mixture and mix using a dough hook.
- Knead dough until it forms a nice ball, using extra flour if necessary.
- Let rest for at least 1/2 hour.
- Bake at 450* for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 154.5, Fat 1.8, SaturatedFat 0.3, Sodium 293, Carbohydrate 30.4, Fiber 2.5, Sugar 1.4, Protein 4.8
GEORGE'S PIZZA DOUGH
I experimented tweaking several recipes until I came out with the perfect pizza dough. It's light, thin, crispy, and delicious!
Provided by vescovo
Categories Breads
Time 31m
Yield 4 pies
Number Of Ingredients 6
Steps:
- Heat water to 105 to 115°F, dissolve sugar in water, add yeast and proof until foamy (about 5 minutes).
- Add flour, salt, and 2 tablespoon olive oil to food processor.
- Turn food processor on.
- Pour in water through feeding tube.
- Process until dough forms a ball (about 1 minute). Dough will be a little sticky.
- Let dough rise in a large covered plastic container for about an 1 hour (until doubled in size).
- Preheat oven with pizza stone to 500°F.
- Cut dough in four pieces and roll one piece out on large flour dusted surface.
- Then continue to stretch dough by letting it hang from your fingertips.
- Pass dough around your finger tips so it will stretch evenly.
- Place dough on peel dusted with cornmeal, top how you want it.
- Cook until edges are golden (5-10 minutes).
- Enjoy!
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