Pizza Dough

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2.5 by 8 people

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  • Makes: 1-1/2 pounds dough
  • Prep: 20 mins
  • Stand: 10 mins

Pizza Dough

Reviews (0)

2.5 by 8 people

Rate This!

Directions

  1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.

From the Test Kitchen

Whole Wheat Pizza Dough:

Prepare as directed, except use only the 1-1/4 cups all-purpose flour mixed with the yeast and salt. Using a wooden spoon, stir in as much of 1-1/4 to 1-3/4 cups whole wheat flour as you can. Knead in remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Continue as directed.

Nutrition per serving: same as above except 168 calories, 5 g protein, 29 g carbohydrate, 4 g total fat, 3 g fiber, 98 mg potassium, 95 iron

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Nutrition Facts (Pizza Dough)

  • Per serving:
  • 175 kcal ,
  • 4 g fat
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 147 mg sodium ,
  • 30 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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Reviews (2)

8 Ratings
42 Days Ago
1.0
It's very valuable recipe can be used for any type of pizzas and to have an idea of to switch it to others as well.
655 Days Ago
I LOVE this easy pizza dough! It is wonderful made exactly as in the recipe. I began to use this recipe probably 25 years ago and though I've tried other recipes, I love this one most. I've gone on to find that if you throw in a tablespoon of garlic powder with the flour, you get a very tasty crust! I usually make the part-whole wheat version and always get raves. I prefer to use the whole wheat flour in the FIRST step rather than add it when kneading because I know that whole wheat flour takes time to assimilate with the liquid. I plan to make this recipe once again today: just tripling it for a group of 14 people!

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