The best pizza dough ever.
Scott's Pizza Dough
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- 1 large peeled baking potato (about 3/4 lb), quartered
- 4 cup(s) flour, divided
- 1 package(s) dry yeast
- 1 tablespoon(s) honey
- 1-1/2 teaspoon(s) salt
- 1 teaspoon(s) olive oil
- cooking spray
- 3 tablespoon(s) cornmeal
- Cook potato in 2 c. boiling water 20 min. or until very tender. Drain, reserving 1 cup cooking liquid. Let cooking liquid cool until very warm. Mash potato, reserving 1 cup. Combine 1/2 cup flour and yeast in a bowl; stir well. Combine reserved mashed potato, reserved very warm cooking liquid, and honey; stir into yeast mixture. Let stand 10 min.
- Place 3-1/2 cups flour and salt in a food processor, and pulse 2-3 times. With processor on, add potato-yeast mixture and oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 20 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coast top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and turn out onto a lightly floured surface; knead 3-4 times. With floured hands, divide dough into 6 portions (or 2 large pizzas); form each into a ball (dough will be sticky). Cover dough; let rest 15 minutes. Pat each ball into a 9" circle on large baking sheets sprinkled with cornmeal. Top and bake according to recipe.
This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.
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Scott's Pizza Dough Recipe at a Glance
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