In a large mixing bowl combine 1 1/4 cups of the flour, the yeast, and salt; add 1 cup warm water (120°-130°) and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 min. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total) . Divide dough in half. Cover; let rest for 10 min. Use to make pan pizzas or thin-crust pizzas.
Pan pizzas: grease two 11 x 7 x 1 1/2 inch or 9 x 9 x 2 inch baking pans. If desired, sprinkle with cornmeal. With greased fingers, pat dough onto bottoms and halfway up sides of prepared pans. Cover and let rise in a warm place until nearly double (30-45 minutes). Bake in 375° oven for 20-25 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, then cheese. Bake for 15-20 minutes more until bubbly.
Thin-crust Pizzas: grease two 12-inch pizza pans or baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake in 425° oven for 12 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, then cheese. Bake for 10-15 minutes more until bubbly.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 679 (58%)|
|Amt Per Serving||% DV|
|Total Fat 75.4g||101 %|
|Saturated Fat 30.5g||152 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 193.4mg||59 %|
|Sodium 2182.4mg||75 %|
|Potassium 1252.1mg||33 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 60.9g|
|Protein 53.5g||76 %|
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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: 1171
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