Source: Pure Grace Farms

Fresh Parmesan and basil kneaded into the dough creates a crust with a delicious crispy salty bite.

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Name: Fresh Parmesan and Basil Pizza Dough
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/4 tsp dry yeast; 1/4 cup warm water for proofing Yeast; pinch sugar; 3/4 cups warm water; 2 tbsps olive oil; 2 1/4 cups all purpose flour; 2 tsps salt; 1/2 cup fresh Parmesan cheese; 1/4 cup chopped basil tightly packed

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INGREDIENTS

2 1/4 tsp dry yeast
1/4 cup warm water ; for proofing Yeast
pinch sugar
3/4 cups warm water
2 tbsps olive oil
2 1/4 cups all purpose flour
2 tsps salt
1/2 cup fresh Parmesan cheese
1/4 cup chopped basil ; tightly packed

Recipe

INSTRUCTIONS

Proofing the yeast

Place 1/4 cup warm water, pinch of sugar and yeast into large bowl and stir.

Allow to sit for 5 minutes. Yeast should foam up and expand to double in size.

Dough

Add Olive oil, salt, Parmesan, basil and 1 cup of flour to yeast mixture. Stir well.

Add additional cup of flour and mix (this is where you will have to get your hands in and mix, don't worry they will wash up just fine) until dough begins to leave sides of the bowl and forms a rough shaggy ball.

Turn dough out onto floured surface and knead the dough in a push pull fashion until dough is soft and pliable and no longer sticky, about 5 minutes. You made need to add additional flour to keep the dough from sticking.

Rising

Once dough is soft and pliable and no longer sticky, form into a ball.

Place in lightly oiled bowl and lightly brush dough with oil to keep the top from drying out.

Place plastic wrap tightly over the top of the bowl.

Place bowl in a warm, draft free place to allow dough to rise until double in size. Usually about 45 minutes.

Forming dough

Once raised double in size, punch dough down and knead again slightly to remove any air bubbles.

Allow to rest for 5 minutes and shape into desired form.

Notes

Recipe makes one large thick crust pizza or two medium thin crust pizzas.

Place desired sauce and toppings on pizza and bake at 425 F for 25-30 minutes depending on size of pizza.

NOTES

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Fresh Parmesan and Basil Pizza Dough

2 1/4 tsp dry yeast 
1/4 cup warm water   for proofing Yeast
 pinch  sugar 
3/4 cups warm water 
2 tbsps olive oil 
2 1/4 cups all purpose flour 
2 tsps salt 
1/2 cup fresh Parmesan cheese 
1/4 cup chopped basil tightly packed

Proofing the yeast
Place 1/4 cup warm water, pinch of sugar and yeast into large bowl and stir.
Allow to sit for 5 minutes. Yeast should foam up and expand to double in size.
Dough
Add Olive oil, salt, Parmesan, basil and 1 cup of flour to yeast mixture. Stir well.
Add additional cup of flour and mix (this is where you will have to get your hands in and mix, don't worry they will wash up just fine) until dough begins to leave sides of the bowl and forms a rough shaggy ball.
Turn dough out onto floured surface and knead the dough in a push pull fashion until dough is soft and pliable and no longer sticky, about 5 minutes. You made need to add additional flour to keep the dough from sticking.
Rising
Once dough is soft and pliable and no longer sticky, form into a ball.
Place in lightly oiled bowl and lightly brush dough with oil to keep the top from drying out.
Place plastic wrap tightly over the top of the bowl.
Place bowl in a warm, draft free place to allow dough to rise until double in size. Usually about 45 minutes.
Forming dough
Once raised double in size, punch dough down and knead again slightly to remove any air bubbles.
Allow to rest for 5 minutes and shape into desired form.
Notes
Recipe makes one large thick crust pizza or two medium thin crust pizzas.
Place desired sauce and toppings on pizza and bake at 425 F for 25-30 minutes depending on size of pizza.

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Nutrition

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Serving Size: 1 Recipe (645g)
Recipe Makes: 1 Serving

Calories: 1753
Calories from Fat: 646 (37%)

Amt Per Serving		% DV

	Total Fat 71.7g	96 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 44.2g
	Polyunsanturated Fat 7.5g
Cholesterol 44mg		14 %
Sodium 787.9mg		27 %
Potassium 665.1mg		18 %
Total Carbohydrate 220.9g		65 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 210.3g
Protein 53.6g		77 %
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.

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Calories per serving: 1753

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