Joey's pizza dough (from scratch)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 T yeast1 C warm water1 tsp sugar-----2 1/2 C all purpose flour1 tsp salt1 T italian spices (optional) ***not added in nutritional info.5 basil leaves, chopped2 T olive oil1 T honey
*Mix yeast and sugar in a bowl then add water and allow to come to a froth (about 5 minutes).
Meanwhile, in a large bowl, mix the salt, seasonings and basil into the sifted flour.
Add the oil and honey into the bowl of frothy yeast mixture and add to the flour mix. Knead by hand until fully incorporated being careful not to overdo it. Too much handling will cause the dough to be more chewy, but if that's how you like it, go for it.
Cover with a towel or cling wrap and allow to rest/rise for 30-45 minutes. That's it. It's ready to go. No need to knead any further.
Just divide into portions for whatever size pizzas you're making. Depending on your pans or stones you may want to lightly grease or oil the surface area to prevent the pizza from sticking to the pan. Olive oil spray would be fine in most cases. Spread the dough as thin or thick as you like and top as usual with sauce, cheese and toppings.
Bake at 450 degrees for 12-15 minutes, of course this varies depending on how think or thin you've made the crust. Basically when the scent of the pizza starts to make you drool, it's ready.
This recipe makes about 4 small/medium sized (10 inch stone) thin crust pizzas or 32 servings. Each serving size is one slice if slicing the pizzas into 8ths.
The nutritional information is for the dough alone. Please, figure the remaining nutritional information per your specific ingredients used to top your pizzas. Enjoy!
Number of Servings: 32
Recipe submitted by SparkPeople user CHOPSTICKCHICK.
Meanwhile, in a large bowl, mix the salt, seasonings and basil into the sifted flour.
Add the oil and honey into the bowl of frothy yeast mixture and add to the flour mix. Knead by hand until fully incorporated being careful not to overdo it. Too much handling will cause the dough to be more chewy, but if that's how you like it, go for it.
Cover with a towel or cling wrap and allow to rest/rise for 30-45 minutes. That's it. It's ready to go. No need to knead any further.
Just divide into portions for whatever size pizzas you're making. Depending on your pans or stones you may want to lightly grease or oil the surface area to prevent the pizza from sticking to the pan. Olive oil spray would be fine in most cases. Spread the dough as thin or thick as you like and top as usual with sauce, cheese and toppings.
Bake at 450 degrees for 12-15 minutes, of course this varies depending on how think or thin you've made the crust. Basically when the scent of the pizza starts to make you drool, it's ready.
This recipe makes about 4 small/medium sized (10 inch stone) thin crust pizzas or 32 servings. Each serving size is one slice if slicing the pizzas into 8ths.
The nutritional information is for the dough alone. Please, figure the remaining nutritional information per your specific ingredients used to top your pizzas. Enjoy!
Number of Servings: 32
Recipe submitted by SparkPeople user CHOPSTICKCHICK.
Nutritional Info Amount Per Serving
- Calories: 45.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 73.2 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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