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You can make dough ahead; refrigerate it after allowing it to rise for 30 minutes. When you're ready to use it, let refrigerated dough stand, covered, in a bowl coated with cooking spray, 30 minutes or until it comes to room temperature.

Recipe by Oxmoor House January 2013

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Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
1 hr 12 mins
Yield:
Makes 1 (14-ounce) ball pizza dough
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and suagar in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in olive oil and honey.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in the bowl of a stand mixer, stirring with a whisk. Gradually add yeast mixture, beating at low speed until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 3 minutes). Place dough in a large bowl coated with cooking spary, turning to coat top. 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, and shape into a ball. Use as directed in pizza recipe.

Chef's Notes

Nutrition data totals are given for 1 (1-pound) ball of dough.

Source

Cooking Light, Crave!

Nutrition Facts

1031 calories; fat 18.3g; saturated fat 2.5g; mono fat 10.4g; poly fat 3g; protein 28.8g; carbohydrates 191.5g; fiber 14.2g; cholesterol 0mg; iron 10.4mg; sodium 1128mg; calcium 53mg.
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