cool rise pizza dough
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 398.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 585.0 mg
- Total Carbs: 83.5 g
- Dietary Fiber: 3.0 g
- Protein: 11.3 g
View full nutritional breakdown of cool rise pizza dough calories by ingredient
Introduction
perfect thin crust pizza dough! perfect thin crust pizza dough!Number of Servings: 8
Ingredients
-
2 packets active dry yeast, divided
2 1/2 c. water, divided
7 c. all purpose flour, divided
2 tsp. salt
Directions
In a large mixing bowl, combine 1 tsp. yeast (from 1 of the packets), 1 c. warm water and 1 c. flour. Whisk to combine, cover, and let sit at room temperature overnight (or 12 hours).
2. Next, add 1 1/2 c. warm water, the rest of the yeast (the rest of the first packet and all of the second packet), and the salt. Whisk to combine.
3. Add 1 c. flour and whisk. Add a second cup of flour and whisk. Continue adding the rest of the flour, 1 cup at a time, and stir with a wooden spoon (or set your standing mixer on low with a dough hook attachment). Once all of the flour has been added, set mixer to medium/low and knead for about 7 minutes or until smooth, tacky, and leaving the sides of the bowl.
4. Oil a large bowl and transfer dough into it. Cover with plastic wrap and chill for 6 hours, punching down about half way through the rise.
5. On a floured countertop, divide dough into 4 smooth balls. Let sit, covered with a clean dish towel (at room temperature), for 1 hour and 15 minutes.
6. Preheat oven to 500 degrees and set pizza stone inside.
7. Roll out dough on parchment paper and spread toppings. Transfer pizza (while still on parchment paper) with cutting board to pizza stone. Bake for about 12 minutes.
Serving Size: Makes 4 12-14 in. pizzas
Number of Servings: 8
Recipe submitted by SparkPeople user RSHERMAN1969.
2. Next, add 1 1/2 c. warm water, the rest of the yeast (the rest of the first packet and all of the second packet), and the salt. Whisk to combine.
3. Add 1 c. flour and whisk. Add a second cup of flour and whisk. Continue adding the rest of the flour, 1 cup at a time, and stir with a wooden spoon (or set your standing mixer on low with a dough hook attachment). Once all of the flour has been added, set mixer to medium/low and knead for about 7 minutes or until smooth, tacky, and leaving the sides of the bowl.
4. Oil a large bowl and transfer dough into it. Cover with plastic wrap and chill for 6 hours, punching down about half way through the rise.
5. On a floured countertop, divide dough into 4 smooth balls. Let sit, covered with a clean dish towel (at room temperature), for 1 hour and 15 minutes.
6. Preheat oven to 500 degrees and set pizza stone inside.
7. Roll out dough on parchment paper and spread toppings. Transfer pizza (while still on parchment paper) with cutting board to pizza stone. Bake for about 12 minutes.
Serving Size: Makes 4 12-14 in. pizzas
Number of Servings: 8
Recipe submitted by SparkPeople user RSHERMAN1969.