Try this Traditional Pizza Dough recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine yeast, sugar and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and knead briefly. Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges with you knuckles. Pinch up edges to make a rim. Use as directed in recipe. VARIATIONS: If preferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If preferred, knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and 1/3 cup cornmeal.
Source: The Pizza & Pasta Cookbook, Contributing authors: Sarah Bush and Lesley Mackley with more than 500 color illustrations Posted to MM-Recipes Digest by Julie Bertholf
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2140 | ||
Calories from Fat: 119 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.3mg | 1 % | |
Potassium 673.6mg | 18 % | |
Total Carbohydrate 423.7g | 125 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 408.8g | ||
Protein 71g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2140
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