Joy's Pizza Crust
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 53.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 73.5 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.6 g
View full nutritional breakdown of Joy's Pizza Crust calories by ingredient
Introduction
My take on pizza crust - yummy - freezes well as well - This is enough to make 2 large (16 piece) pizzas (more if making a really thin crust) I divide in half after its risen and wrap 1/2 in plastic wrap and freeze for a later time. To use later - thaw in fridge, and roll out. My take on pizza crust - yummy - freezes well as well - This is enough to make 2 large (16 piece) pizzas (more if making a really thin crust) I divide in half after its risen and wrap 1/2 in plastic wrap and freeze for a later time. To use later - thaw in fridge, and roll out.Number of Servings: 32
Ingredients
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2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
2 tsp Italian seasoning
3 1/3 cups all-purpose flour
Directions
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Add Italian seasoning. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. (Our house is always cool and not great for trying to get things to rise so I turn on the oven to 300 and place the covered bowl on top of the stove to help) Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. The nutritional break down is for 1/16 of one pizza (or 1/32 of the entire recipe.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Number of Servings: 32
Recipe submitted by SparkPeople user KOOLCHIK.
Stir the salt and oil into the yeast solution. Add Italian seasoning. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. (Our house is always cool and not great for trying to get things to rise so I turn on the oven to 300 and place the covered bowl on top of the stove to help) Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. The nutritional break down is for 1/16 of one pizza (or 1/32 of the entire recipe.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Number of Servings: 32
Recipe submitted by SparkPeople user KOOLCHIK.
Member Ratings For This Recipe
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RD03875
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