RSG Basic Dough Recipe
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of RSG Basic Dough Recipe calories by ingredient
Introduction
This dough can be used to make pizzas, calzones or other pocket-style foods in the Redi-Set-Go.For flavored doughs, see bottom of cooking instructions. This dough can be used to make pizzas, calzones or other pocket-style foods in the Redi-Set-Go.
For flavored doughs, see bottom of cooking instructions.
Number of Servings: 10
Ingredients
-
2 cups Warm water
4 cups All-Purpose flour
1 package of Active Yeast
1 teaspoon salt
Directions
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