RSG Basic Dough Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups Warm water4 cups All-Purpose flour1 package of Active Yeast1 teaspoon salt
One 4oz dough ball is 182 calories.
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 for easy measuring
6. Divide dough into 10 4-ounce balls/sections. This can be done on a cutting board with a pizza cutter.
7. The extra dough not used immediately can be individually wrapped in clingy food wrap (like Saran Wrap) and collectively placed in a Ziploc bag with al the air pressed out for up to 2 weeks.
8. To use, if outer skin has slightly crusted film layer, sprinkle with water and let sit for a moment. On a floured or oiled surface, flatten ball to 6-inch rounded. Stretch and lay in RediSetGo and add toppings as desired.
Flavored Dough ideas:
2 teaspoons each of garlic powder and onion powder
2 tablespoons sugar for dessert pizza
2 cups parmesan cheese
For a pizza flavored crust:
1 tsp garlic powder
1 tsp Oregano, ground
1 tsp Basil, fresh, chopped
1 tsp Onion Powder
1 tsp Black Pepper, or to taste
Number of Servings: 10
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 for easy measuring
6. Divide dough into 10 4-ounce balls/sections. This can be done on a cutting board with a pizza cutter.
7. The extra dough not used immediately can be individually wrapped in clingy food wrap (like Saran Wrap) and collectively placed in a Ziploc bag with al the air pressed out for up to 2 weeks.
8. To use, if outer skin has slightly crusted film layer, sprinkle with water and let sit for a moment. On a floured or oiled surface, flatten ball to 6-inch rounded. Stretch and lay in RediSetGo and add toppings as desired.
Flavored Dough ideas:
2 teaspoons each of garlic powder and onion powder
2 tablespoons sugar for dessert pizza
2 cups parmesan cheese
For a pizza flavored crust:
1 tsp garlic powder
1 tsp Oregano, ground
1 tsp Basil, fresh, chopped
1 tsp Onion Powder
1 tsp Black Pepper, or to taste
Number of Servings: 10
Nutritional Info 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
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