Perfect Pizza Dough
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 90.8
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 49.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
View full nutritional breakdown of Perfect Pizza Dough calories by ingredient
Introduction
Sweet honey, whole wheat and egg on the rim give this pizza dough a golden crunch. Sweet honey, whole wheat and egg on the rim give this pizza dough a golden crunch.Number of Servings: 24
Ingredients
-
2.5 c White Flour
1 c Wheat Flour
1 tbsp Active Dry Yeast
1 c Warm Water
2 tbsp Honey
.25 c Olive Oil
.5 tsp Salt
1 egg Slightly Beaten (Used only to make crust golden *optional)
Directions
Dough can make three twelve inch pizzas which can be divided into eight equal pieces making 24 servings.
Step 1: Put 1tbsp Active Dry Yeast and 1tbsp Warm Water in a bowl and set aside, let activate. Stir a bit and a spongy texture should form.
Step 2: Meanwhile combine White and Wheat Flour, Salt, Warm Water and Olive Oil.
Step 3: Add honey to the spongy yeast mixture then add this mixture to your flour mixture, use a kneading hook to mix. Mix well, a ball should form (if you are using bread machine same, same). Be sure to look at the dough and make sure a ball is forming. If dough is too dry add water 1 tbsp at a time, wait, then add more if needed. The ball of dough should pick up the flour on the sides of the bowl. You will know it is the correct moisture level when you touch the dough, right at the stage where it stops sticking to your finger is perfect.
Step 4: Roll out 3 balls from dough. This dough should make 3 pizzas. Roll out flat with rolling pin on slightly floured surface. Put rolled dough in pizza pan and add toppings. Make sure to put the Slightly Beaten Egg on the edge of the crust to get golden bagel crunch on the outside.
Step 5: This is key, use a pizza pan to bake (with holes on bottom or baking stone) a regular cooking sheet or foil will leave you with moist or too dry of crust. 450 degrees, check at 10 min and wait for golden brown to form on crust and cheese to be at preferred melting point.
Number of Servings: 24
Recipe submitted by SparkPeople user BROOKE.DAVIDSON.
Step 1: Put 1tbsp Active Dry Yeast and 1tbsp Warm Water in a bowl and set aside, let activate. Stir a bit and a spongy texture should form.
Step 2: Meanwhile combine White and Wheat Flour, Salt, Warm Water and Olive Oil.
Step 3: Add honey to the spongy yeast mixture then add this mixture to your flour mixture, use a kneading hook to mix. Mix well, a ball should form (if you are using bread machine same, same). Be sure to look at the dough and make sure a ball is forming. If dough is too dry add water 1 tbsp at a time, wait, then add more if needed. The ball of dough should pick up the flour on the sides of the bowl. You will know it is the correct moisture level when you touch the dough, right at the stage where it stops sticking to your finger is perfect.
Step 4: Roll out 3 balls from dough. This dough should make 3 pizzas. Roll out flat with rolling pin on slightly floured surface. Put rolled dough in pizza pan and add toppings. Make sure to put the Slightly Beaten Egg on the edge of the crust to get golden bagel crunch on the outside.
Step 5: This is key, use a pizza pan to bake (with holes on bottom or baking stone) a regular cooking sheet or foil will leave you with moist or too dry of crust. 450 degrees, check at 10 min and wait for golden brown to form on crust and cheese to be at preferred melting point.
Number of Servings: 24
Recipe submitted by SparkPeople user BROOKE.DAVIDSON.