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    Classic Pizza Dough - 365 Days of Baking

    Uploaded by

    Lohrasp Suraliwala
    This recipe provides instructions for making classic pizza dough that is easy and delicious. The dough is made with flour, salt, yeast, water and olive oil. It is kneaded for 10 minutes and then allowed to rise for 1-2 hours before dividing and shaping into balls. The dough can be stored in the refrigerator for up to 6 days or frozen for 3 months. The recipe yields enough dough for 3 half-sheet pan pizzas or 10-inch individual pizzas.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Classic Pizza Dough - 365 Days of Baking

    Uploaded by

    Lohrasp Suraliwala
    297 views2 pages
    This recipe provides instructions for making classic pizza dough that is easy and delicious. The dough is made with flour, salt, yeast, water and olive oil. It is kneaded for 10 minutes and then allowed to rise for 1-2 hours before dividing and shaping into balls. The dough can be stored in the refrigerator for up to 6 days or frozen for 3 months. The recipe yields enough dough for 3 half-sheet pan pizzas or 10-inch individual pizzas.

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    © © All Rights Reserved

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    This recipe provides instructions for making classic pizza dough that is easy and delicious. The dough is made with flour, salt, yeast, water and olive oil. It is kneaded for 10 minutes and then allowed to rise for 1-2 hours before dividing and shaping into balls. The dough can be stored in the refrigerator for up to 6 days or frozen for 3 months. The recipe yields enough dough for 3 half-sheet pan pizzas or 10-inch individual pizzas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    297 views2 pages

    Classic Pizza Dough - 365 Days of Baking

    Uploaded by

    Lohrasp Suraliwala
    This recipe provides instructions for making classic pizza dough that is easy and delicious. The dough is made with flour, salt, yeast, water and olive oil. It is kneaded for 10 minutes and then allowed to rise for 1-2 hours before dividing and shaping into balls. The dough can be stored in the refrigerator for up to 6 days or frozen for 3 months. The recipe yields enough dough for 3 half-sheet pan pizzas or 10-inch individual pizzas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Classic Pizza Dough

    Pizza Dough. When making homemade pizza, you want an easy pizza crust that
    makes everyone ooh and ahh with every bite! This pizza dough recipe is without a
    doubt, the BEST, EASIEST and MOST DELICIOUS I have ever made.

    4.88 from 8 votes

    Course: Dinners Cuisine: American, Italian Keyword: Pizza Dough

    Prep Time: 15 minutes Rising: 2 hours 20 minutes Total Time: 2 hours 35 minutes

    Servings: 3 half-sheet-pan-size pizzas


    Calories: 1287kcal
    Author: Lynne Feifer

    Ingredients
    8 cups all-purpose flour (1 kg by weight), also *see note
    2 teaspoons kosher salt (12 g)
    2 ½ teaspoons active dry yeast (10 g)
    2 ⅔ cups lukewarm water (630 ml)
    1 tablespoon olive oil (15 ml) plus extra for bags if you plan to save dough for
    later

    Instructions
    1. Whisk together the flour, salt, and yeast in a large mixing bowl or the work
    bowl of a stand mixer. Pour in the water and olive oil. Stir together with a
    sturdy spoon until a shaggy dough forms. Knead with floured hands or by
    stand mixer for 10 minutes on medium or until the dough is smooth, elastic
    and stretchy.
    2. Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic
    wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2
    hours., or until approximately doubled in size and puffy.
    3. Divide the dough into your desired size (see note). Use your hands to roll each
    piece of dough into a tight ball and allow it to rise for 20 more minutes before
    baking.
    4. This dough can be stored in the refrigerator for up to 6 days or in the
    freezer for up to 3 months before using.
    5. To store: label a zipper-top freezer bag with the size of the pizza. (Use one
    bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil
    in each bag, rub around with your hands to make sure the inside is well
    coated, and insert one dough ball into each prepared bag.
    6. To use refrigerated dough: place the dough in its bag on the kitchen counter
    and allow it to come to room temperature and rise for an hour before you
    want to use it and bake it.
    7. To use frozen dough: transfer the bag of dough to the refrigerator the day
    before you plan to use it, then onto the counter to come to room temperature
    and hour before you wish to bake it.

    Notes
    This recipe will make 3 half-sheet-pan-size pizzas, 8 (12-inch) or 10 (10-inch)
    pizzas.When using the dough for sheet pan pizzas, preheat oven to 425°F, and
    bake for 25-30 minutes until crust edges are a light golden brown.This recipe can
    also be made using 9 ½ cups "OO" flour (1 kg by weight) - an Italian-style flour.

    Nutrition
    Serving: 1g | Calories: 1287kcal | Carbohydrates: 258g | Protein: 38g | Fat: 9g |
    Saturated Fat: 1g | Sodium: 1573mg | Potassium: 452mg | Fiber: 12g | Sugar: 1g |
    Calcium: 56mg | Iron: 16mg

    Have you made this recipe?


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    Compliments of 365 Days of Baking and More

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