All-purpose Pizza Dough

recipe
This basic recipe, which can be used to make calzones, focaccia, or bread, can easily be doubled if you want to make some extra dough to keep on hand in the freezer.

 

Yield:

1 pizza dough

Recipe from

Nutritional Information

Calories 1505
Caloriesfromfat 3 %
Fat 5 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 2.1 g
Protein 44.6 g
Carbohydrate 312.7 g
Fiber 12.9 g
Cholesterol 0.0 mg
Iron 20 mg
Sodium 1184 mg
Calcium 66 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray

Preparation

Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough according to the recipe directions.

Note: To freeze, let the dough rise once, punch down, and shape into a ball.

Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).

Note:

Sharon Sanders,

March 2000
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