Classic 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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Classic Pizza Dough
Directions
- In a small bowl, stir yeast into warm water; let stand for 5 minutes.
- 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.
- 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).
- 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.
- 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.
Nutrition Facts (Classic 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.
Recipe Collections
Reviews (2)
Robert Allocca
825 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.
Joel Bell
1795 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!