Pizza Dough

This 100-year-old recipe uses an egg to add richness. Several risings take place, yielding a lighter, tastier crust. A damp towel covers the dough during risings, keeping it extra moist.

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Reviews (0)

3.5 by 29 people

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  • Makes: 1 (16x12-inch) pizza, 2 12-inch) pizzas, or 8 (7-inch) pizzas
  • Prep: 20 mins
  • Rise: 50 mins

Pizza Dough

Directions

  1. In a small bowl, stir yeast into warm water; let stand for 5 minutes.
  2. In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. 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). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).
  4. Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Place in a greased 16x12x1-inch baking pan. Cover with damp towel and let rise for 20 minutes.
  5. Add desired toppings and bake as directed. Makes 1 (16x12-inch) izza, 2 (12-inch) pizzas, or 8 (7-inch) pizzas.

From the Test Kitchen

Thin Crust Pizzas:

Prepare as directed, except divide dough in half after Step 3; roll each half into a 12-inch circle. Use two greased 12-inch pizza pans instead of the 16x12-inch rectangular pan.

Individual-Size Pizzas:

Prepare as directed, except divide dough into 8 portions after Step 3; roll each portion into a 7-inch circle. Place in eight greased individual 7-inch pizza pans or place dough circles on greased baking sheets instead of the 16x12-inch rectangular pan.

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Nutrition Facts (Pizza Dough)

  • Per serving:
  • 240 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 26 mg chol. ,
  • 84 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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Reviews (2)

29 Ratings
461 Days Ago
The "Einsteins" that write these recipes Burn Water which is the extent of their cooking skills. Preheat oven to 550°F for at least 45 minutes. If you have a pizza/bread stone all the better. For thin pizza cooking is approximately 10-15 minutes [keep checking]. For thicker pizza time is 20-30 minutes, again keep checking. My preference is thin pizza and well done. Oh, if you omit the egg it will be just fine.
1431 Days Ago
This recipe doesn't have a recommended cooking time nor temperature at which it should cook.... If this oversight is remedied, then this recipe will be good to go!

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