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Pizza Dough

1

cup

warm tap water, (100 to 115 degrees)

1

package

active dry yeast

3

to 3 1/2 cups all purpose flour

1/2

teaspoon

salt

1

Pour the water onto a medium–sized mixing bowl and add the yeast, stirring with

2

a fork until dissolved. The water should turn a light beige color. Add 1 cup of

3

flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of

4

flour and repeat. The dough should start coming away from the sides of the bowl,

5

forming a soft, sticky mass. Take the last cup of flour and sprinkle over a

6

clean, dry work surface and flour your hands well.

7

Take the dough from the bowl and begin to work in the additional flour a little

8

at a time. Use the heel of your hand to knead the dough and push across the work

9

surface, clenching the dough with your fist and twisting it over. Use a dough

10

scraper to help gather any wet dough that sticks to the surface while you are

11

kneading. Also only add as much flour as it takes to keep the dough from

12

sticking to your hands. When the dough no longer feels sticky, push the heel of

13

your hand down into it and hold it there for 10 seconds. If the dough comes up

14

clean, it’s ready. If it sticks you will have to knead it a bit more.

15

Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around

16

the bowl to coat it with a thin film of oil, then tightly seal the bowl with

17

plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes.

18

When dough doubles in size, remove from bowl and punch it down with your fist to

19

deflate, then knead it again for about a minute. Dough is now ready to stretch

20

into a round, or press into a pizza pan.

21

Note: If you have a food processor with a dough hook attachment, you can make

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the dough much faster. Start by adding the yeast and water first and mixing

23

well. Then add all the flour and salt and mix into a ball. Then rise the dough.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (26.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

2752.75

Calories From Fat (2%)

65.92

% Daily Value

Total Fat 7.88g

12%

Saturated Fat 1.23g

6%

Cholesterol 0mg

0%

Sodium 1181.31mg

49%

Potassium 869.59mg

25%

Total Carbohydrates 575.21g

192%

Fiber 22.13g

89%

Sugar 2.03g

 

Protein 80.31g

161%