SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.4 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.8 g

View full nutritional breakdown of Homemade Pizza Dough. calories by ingredient
Report Inappropriate Recipe

Homemade Pizza Dough.

Submitted by: WILLSWIMAGAIN
Homemade Pizza Dough.

Introduction

I'm not going to lie to myself, I'm not giving up pizza. However when I have it will be homemade. This is the base. Making two (2) pizza's...the sauce and topping are up to you! I'm not going to lie to myself, I'm not giving up pizza. However when I have it will be homemade. This is the base. Making two (2) pizza's...the sauce and topping are up to you!
Number of Servings: 8

Ingredients

    1 1/4 c warm water
    1 envelope dry yeast
    1 teaspoon of sugar
    1 tablespoon of olive oil
    3.5 c of flour
    2 teaspoons of cornmeal

Directions

Place 1/4 cup water in a large bowl. Add the yeast and sugar, stir and let sit for 5 minutes.

Add the remaining water, oil, and salt. Stir in the flour till the dough pulls away from the bowl.

Turn dough onto a lightly floured surface, knead until smooth. 8-10 minutes. Coat a large bowl with cooking spray. Place the dough in the bowl, cover with plastic wrap.

Let rise for 45 minutes.

Preheat oven @ 450. Punch down the dough. Coat 2 baking pans with cooking spray. Sprinkle with corn meal. Divide the dough in half, and roll out. A trick here is half way pulled out let the dough rest 10 minutes, it will pull out the rest of the way easier.

Poke a few wholes in the dough with a fork, pre-bake them for 7-10 minutes.

Now fix that pizza up just the way you would like it! White sauce, red sauce, full cheese light cheese, all veggies or have that pepperoni.

Just count it!

Number of Servings: 8

Recipe submitted by SparkPeople user WILLSWIMAGAIN.






Great Stories from around the Web


Rate This Recipe