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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 258.5
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.3 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.5 g

View full nutritional breakdown of Basic Pizza Dough calories by ingredient
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Basic Pizza Dough

Submitted by: LUCKYMEGAN

Introduction

I always purchased store bought dough until I discovered how easy and delicious it was to make my own dough! This has become my favorite dough and our family loves it! It is perfect for pizzas, calzones and stromboli! I always purchased store bought dough until I discovered how easy and delicious it was to make my own dough! This has become my favorite dough and our family loves it! It is perfect for pizzas, calzones and stromboli!
Number of Servings: 8

Ingredients

    cup warm water (about 110)
    1 envelope (2 tsp.) instant yeast
    1 cups water, at room temperature
    2 tbsp. extra-virgin olive oil
    4 cups (22 oz.) bread flour, plus more for dusting
    1 tsp. salt
    olive oil or non-stick cooking spray for greasing the bowl

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Directions

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.



Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 to 2 hours. Press the dough to deflate it.



To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500 for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.



Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Number of Servings: 8

Recipe submitted by SparkPeople user LUCKYMEGAN.





TAGS:  Vegetarian Meals |

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