This makes a good pizza dough, particularly if you add some seasoning to the flour and salt. I added a tablespoon of Italian seasoning and used half whole wheat pastry flour in place of all-purpose. Next time I'll probably use all wheat. It's incredibly easy to prepare, which is always a good thing. We made mini-pizzas, and baked them on a pizza stone. They came out great.
Basic Pizza Dough
This recipe yields enough dough for one pizza; increase the batches according to the number of pizzas you want to prepare.
Yield: 1 (10-inch) crust; 8 servings
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Amount per serving
- Calories: 62
- Calories from fat: 3%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 1.8g
- Carbohydrate: 12.9g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 146mg
- Calcium: 3mg
- 1/2 teaspoon dry yeast
- 6 to 7 tablespoons warm water (100° to 110°), divided
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon salt
- Cooking spray
- 1 tablespoon cornmeal
- 1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
- 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- 3. Punch dough down; cover and let rest 5 minutes.
- 4. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.
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