Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Dough may be frozen up to 1 month. To freeze, wrap each portion in plastic wrap, and place in zip-top plastic freezer bags. Thaw in refrigerator overnight, or let stand at room temperature 4 hours.

Julie Johnson, Ponte Vedra Beach, Florida
Recipe by Southern Living March 2004

Gallery

Recipe Summary

Yield:
Makes 6 individual dough rounds
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 1 cup warm water and sugar in a 2-cup measuring cup. Sprinkle with yeast, and let stand 5 to 7 minutes or until mixture is bubbly; stir until blended.

    Advertisement
  • Place 3 cups flour and salt in food processor bowl. With motor running, add yeast mixture and olive oil; process mixture until dough forms. (If dough is too sticky, add more flour, 2 tablespoons at a time.) Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Punch dough down. Turn dough in bowl, and coat with cooking spray; cover with cloth, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Cut dough into 6 equal portions, shaping each portion into a 3-inch ball.

Advertisement
Advertisement