This pizza dough recipe is by Viveane Bauquet Farre and is the best one I have ever found. I've been using it for several years and it continues to impress myself and my guests!
Add yeast and sugar to large bowl with warm water and whisk to dissolve the yeast. Allow to sit for about 10 minutes before continuing.
Add oil, salt and flour using a wooden spoon to combine until there is a dough-like consistency.
Knead the dough by hand for about 8 minutes until it is elastic (you can also use an electric mixer if desired). Form into a ball.
Lightly flour the dough ball and place it back into the bowl covered with plastic wrap. Place in a warm place to rise for 1 hour.
After 1 hour it should have doubled in size. Remove it from the bowl, divide in half with a knife to form 2 separate dough balls.
Place each dough ball into a gallon-sized zip top bag and into fridge for at least 3 hours or up to 36 hours.
Preheat home oven to 500°F while stretching the dough and loading the toppings. Just before placing the loaded pizza into the oven, turn the oven to broil where it will remain during the rest of the cooking process.
When ready to make pizza, remove one of the dough balls from the fridge and quickly stretch it into a 12-16 inch pizza without allowing it to come to room temperature.
Lay the stretched dough onto the floured pizza peel and adjust it further into desired size and shape. Lightly oil pizza dough before adding toppings.
Load stretched pizza dough with sauce, cheese, meat and toppings.
Place pizza onto pizza stone in oven using peel and let it cook for 8-12 minutes or until crust is crisp and brown on the bottom, crisp on the sides and cheese is melted in the center.
Remove from oven using a pizza peel. Slice and serve immediately.
If using a pizza oven, preheat it to about 550°F for best results. 8-12 minutes or until the crust is crispy, sides are browned and cheese is bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 29 | ||
Calories from Fat: 29 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1162.8mg | 40 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 29
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