Pizza crust
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
5 cups all purpose flour1 Tablespoon sugar 2 teaspoons salt 1 tsp or packet instant yeast2 Tablespoons olive oil1 3/4 to 2 cups room-temperature water
1. Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer.
2. After you've combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn't need to be dry enough to knead by hand.
3. Divide the dough into 4 pieces. Place each one into an oiled freezer bag. I just squirt a couple of sprays of spray oil into the bag. You can also brush the outside of the dough with olive oil and then place it into the bag. All that matters is that you be able to get the dough out of the bag later.
4. If you aren't going to bake them that day, you can throw the bags into the freezer. They'll stay good in there for at least a month. The evening before you intend to bake them, move the frozen dough balls to the refrigerator to thaw.
5. If you intend to bake them later that day, place the bagged dough balls in the refrigerator. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.
6. Remember that, as a baker, time is your friend: longer, slower rises at reduced temperature result in better tasting bread. But sometimes you don't have the luxury of time - that is OK; this dough will still work well if only given an hour or so to rise at room temperature. Allowing pizza dough to rise is more about giving the yeast time to bring flavors out of the wheat than it is about leavening. Most of the leavening occurs when you put the active dough into the hot oven, so you don't need to wait until the dough balls double in size.
Surely you can prepare the dough an hour before baking, can't you? That'll give you time to make the sauce, grate the cheese, and get the oven hot. Speaking of which, it is time to put together a sauce. My note: I often use our marinara sauce as a base.
Serving Size: Makes 4 10-inch pizzas or 4 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINAMUSED.
2. After you've combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn't need to be dry enough to knead by hand.
3. Divide the dough into 4 pieces. Place each one into an oiled freezer bag. I just squirt a couple of sprays of spray oil into the bag. You can also brush the outside of the dough with olive oil and then place it into the bag. All that matters is that you be able to get the dough out of the bag later.
4. If you aren't going to bake them that day, you can throw the bags into the freezer. They'll stay good in there for at least a month. The evening before you intend to bake them, move the frozen dough balls to the refrigerator to thaw.
5. If you intend to bake them later that day, place the bagged dough balls in the refrigerator. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.
6. Remember that, as a baker, time is your friend: longer, slower rises at reduced temperature result in better tasting bread. But sometimes you don't have the luxury of time - that is OK; this dough will still work well if only given an hour or so to rise at room temperature. Allowing pizza dough to rise is more about giving the yeast time to bring flavors out of the wheat than it is about leavening. Most of the leavening occurs when you put the active dough into the hot oven, so you don't need to wait until the dough balls double in size.
Surely you can prepare the dough an hour before baking, can't you? That'll give you time to make the sauce, grate the cheese, and get the oven hot. Speaking of which, it is time to put together a sauce. My note: I often use our marinara sauce as a base.
Serving Size: Makes 4 10-inch pizzas or 4 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINAMUSED.
Nutritional Info Amount Per Serving
- Calories: 320.1
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 292.7 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 2.4 g
- Protein: 8.4 g
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