easy pizza dough

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  • Makes: 16 servings
  • Makes: 2 (13-inch) thin crusts
  • Prep: 40 mins
  • Bake: 12 mins 425°

easy pizza dough

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4.0 by 3 people

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Directions

  1. In a large mixing bowl stir together 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 sides of bowl. Beat on high speed for 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 of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest for 10 minutes.
  3. Meanwhile, preheat oven to 425 degrees F. Grease two large baking sheets. If desired, sprinkle with cornmeal; set aside. On a lightly floured surface, roll each portion of dough into a 13-inch circle. Transfer to the prepared baking sheets. Build up edges slightly. Prick bottoms of crusts with a fork. Do not let rise. Bake about 12 minutes or until light brown. Transfer to wire racks; cool.
  4. Store each crust in an airtight plastic bag or container at room temperature for up to 3 days or freeze for up to 3 months.

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 enough of the 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 (easy pizza dough)

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