Try this Basic Pizza Dough recipe, or contribute your own.
Suggest a better descriptionDissolve the yeast and sugar in the 1/3 cup warm water. Let it proof until puffy, about 10 minutes. Stir together the yeast mixture, remaining warm water, honey, salt, olive oil and 1 cup of the flour in a large mixing bowl. Whisk until blended. Add remaining flour, a little at a time. Turn out the dough onto a floured board and let rest for 5 to 10 minutes while you wash the bowl and rub it with a few teaspoons of olive oil. Then knead dough for 3 minutes. Place dough in bowl and turn to coat it well with the olive oil. Let rise for about 1 hour, or until doubled in bulk. Punch down dough. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it wont dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.) Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas. San Francisco Chronicle, 2/6/91. Posted by Stephen Ceideburg; February 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 333 | ||
Calories from Fat: 88 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 35mg | 1 % | |
Potassium 1312.8mg | 35 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 33.7g | ||
Protein 23.1g | 33 % | |
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: 333
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