pizza doughSubmitted by: MAYFIELD0801
IntroductionCathy's almost instant pizza dough from my Xpress cookbook Cathy's almost instant pizza dough from my Xpress cookbook
2 cups warm water
4 cups all purpose flour
1 envelope yeast (2 1/2 t.)
1 t. salt
Add flour, mixing well until combined and scraping into ball in bottom of bowl.
Cover and let stand 2 hours.
Dough is ready to use or store.
Scrape down sides of bowl, dump mixture onto floured surface, turn to coat with flour and flatten for easy measuring.
Divide dough into 16 sections.
To store, place a ball of dough into a small bag, twist closed and store in refrigerator up to 2 weeks.
To use: flatten ball into a 6-inch round place in Xpress and add toppings as desired.
When fresh, dough flattens best using floured surface. When cold, dough flattens best using lightly oiled surface like plastic cutting mat or paper plate with about 1 t. of olive or cooking oil on surface. Roll dough in oil to coat and flatten.
Serving Size: makes 16 - 2oz balls
Number of Servings: 16
Recipe submitted by SparkPeople user SATINSMAMA.