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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 182.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.5 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.2 g

View full nutritional breakdown of RSG Basic Dough Recipe 180 calories calories by ingredient
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RSG Basic Dough Recipe 180 calories

Submitted by: GBO323

Introduction

This dough can be used to make pizzas, calzones or other pocket-style foods in the Redi-Set-Go. The absence of oil in the recipe lightens it up a little, yet has a gooey, doughy tasted you've come to love. Thanks to Cathy Mitchell for an easy recipe that I've "slighty" altered in the directions.

For flavored doughs, see bottom of cooking instructions.
This dough can be used to make pizzas, calzones or other pocket-style foods in the Redi-Set-Go. The absence of oil in the recipe lightens it up a little, yet has a gooey, doughy tasted you've come to love. Thanks to Cathy Mitchell for an easy recipe that I've "slighty" altered in the directions.

For flavored doughs, see bottom of cooking instructions.

Number of Servings: 10

Ingredients

    2 cups Warm water
    4 cups All-Purpose flour
    1 package of Active Yeast
    1 teaspoon salt

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Directions

1I plugged this into MacGourmet and applied some "quantities" in order to get an estimated Nutritional Data for those of us counting calories.

Cal: 182
Fat. 0.23
Carbs: 38.15
Fiber: 1.35
Protein 5.16
Sodium: 234


RSG Basic Dough Recipe
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Recipe By: RediSetGo
Serving Size: 10
Yield: 10 Pizza Crusts

Ingredients:

2 cups warm water
4 cups all purpose flour
1 package Active Dry Yeast, .25 ounce
1 teaspoon salt

Directions:

1. Place warm water, yeast and salt in mixing bowl and stir until yeast is dissolved.

2. Add flour, mixing until combined and scraping into ball in bottom of bowl.

3. Cover and let rest for 2 hours at room temperature.

4. After 2 hours, if the dough has expanded, it is ready to use or store. If not, let set for one more hour. If it doesn't rise, then the yeast isn't active and you need to start over.

5. Scrape down sides of bowl and dump mixture onto floured surface, turn to coat entire ball with flour. Flatten with rolling pin for easy measuring

6. Divide dough into 3.5-ounce balls/sections. This can be done on a cutting board with a pizza cutter. Cut into 10 squares. With a kitchen scale, weigh out each section. Pull away anything over 3.5 ounces and add to any under 3.5 ounces. This will ensure accurate nutritional data.

7. The extra dough not used immediately can be individually wrapped in clingy food wrap (like Saran Wrap) and collectively placed in a Ziplock bag with all the air pressed out for up to 2 weeks. I recommend no longer than 10 days as the dough flattens out from Day 11 to 14. If you like crunchy crust, then Days 11-14 will be good for you.

8. To use, if outer skin has slightly crusted film layer, sprinkle with water and let sit for a moment. On a surface sprayed with cooking spray, flatten ball with rolling pin to 6-inch rounded. Stretch and lay in RediSetGo and add toppings as desired.

9. Flavored Dough ideas to add into the flour mix:

10. 2 teaspoons each of garlic powder and onion powder;

11. 2 tablespoons sugar for dessert pizza;

12. 2 cups parmesan cheese;

13. For a pizza flavored crust:
1 tsp garlic powder
1 tsp Oregano, ground
1 tsp Basil, fresh, chopped
1 tsp Onion Powder


Number of Servings: 10

Recipe submitted by SparkPeople user PKGUY323.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    no clue what the ready set go is, but this can make some mean garlic bread, pizza, or boats!! Makes great cloverleaf rolls too!! - 8/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    great thanks.. - 8/30/10

    Was this review helpful?   yes  No