Jenny Gentiles Pizza Dough Recipes

JENNY GENTILE'S PIZZA DOUGH

Jenny Gentile's Pizza Dough image

This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

Provided by Beth Fleischer

Categories Breads

Time 2h30m

Yield 1 crust (12 inch thick or 14 inch thin), 6-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (1/4 ounce) package yeast
4 tablespoons water (not hot)
12 tablespoons water, cold
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon honey
3 cups flour

Steps:

In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
Allow to proof (sit) for 10 minutes.
In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

Nutrition Facts : Calories 261.9, Fat 3, SaturatedFat 0.4, Sodium 390.8, Carbohydrate 51.1, Fiber 2, Sugar 3, Protein 6.9

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