Pizza Dough

Pizza Dough Recipe
Photo: Oxmoor House
Store-bought pizza dough is perfect in a pinch, but sometimes there's nothing like homemade. If you make this once, you'll make it again and again.

Yield:

Makes 2 pounds
Total time: 1 Hour, 5 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 108
Caloriesfromfat 0.0 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 21.5 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 41 mg
Calcium 5 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
2 cups warm water (100° to 110°), divided
23.63 ounces all-purpose flour (about 5 1/4 cups), divided
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Cooking spray

Preparation

1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes, or until bubbly.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir remaining 1 1/2 cups water into yeast mixture. Add 21.38 ounces (about 4 3/4 cups) flour, oil, and salt; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 2.25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Place 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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

4. Divide dough into 4 equal portions; shape each portion into a ball. Roll out dough according to recipe directions, or place in a bowl coated with cooking spray; cover and refrigerate up to 2 days.

Tip: For longer storage, coat dough balls with cooking spray; place each in a large heavy-duty zip-top plastic bag. Seal bags tightly and freeze up to 1 month. Thaw dough in bag in refrigerator overnight. Remove dough from bag. Reshape dough into a smooth ball. Place in a bowl coated with cooking spray. 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.) Punch dough down; cover and let rest 5 minutes. Proceed as directed in recipe.

Note:

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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