1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings |
||
| Calories 509 | ||
| Calories from Fat 53 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 296mg | 12% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 97.8g | 32% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 1.4g | ||
| Protein 14.3g | 28% | |
people who like this recipe also like:
By: Shelley Albeluhn
Mashed Red Potatoes With Garlic And Parmesan
By: MizzNezz
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
By: ravensmith
Ciabatta (Italian Slipper Bread)
By: Lisa Pizza
Sicilian Pizza Dough
SERVES 4 , 2 pizza pies
Ingredients
- 1 1/2 cups water (105 F to 115 F)
- 2 (1/4 ounce) packages dry yeast
- 1 teaspoon sugar
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 4 cups flour (approx)
Directions
1
Coat a large bowl with teaspoon of olive oil and set aside.2
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.3
Place three cups of flour in large bowl and mix in salt.4
Place one cup of flour on work surface.5
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.6
Stir until as combined as possible.7
Turn out onto floured surface.8
With well floured hands, knead dough to work in the cup of flour on the board.9
Continue kneading until nice, smooth dough-ball is formed.10
Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.11
Dough should double (at least).12
Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.13
Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Sicilian Pizza Dough recipes
Browse similar recipes by category
- Course > Main Dish > Pizza
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: pattikay in L.A.
On Aug 25, 2008
A lovely pizza dough! Rose beautifully and handled wonderfully - baked up perfectly. I made two thin crust pizzas, but will definitely try when I want to make a deep-dish pizza. Thanks for posting!
From: milkfangs
On Jul 12, 2008
Made this awhile ago and I've kept it bookmarked. Makes an absolutely wonderful pizza dough, very easy to make. Variations include using whole-grain flour, and we also made one in which we added rosemary salt into the dough mixture. Came up beautiful! Especially for my gourmet-food-loving in laws!
From: Myrna in London
On Jul 9, 2002
This recipe makes an extraordinarily good crust, unlike ANY of the commercial ones I have ever tasted. It was fresh and flavourful. For the first time ever I saw the crust as a positive contributing factor to the ultimate taste of a pizza rather than just something to support all my favourite toppings. It begs the question, why haven’t I done this before? I think my perception was that it would be time-consuming and difficult may be the ultimate answer. It was neither. While the dough did it’s rising thing, I merrily sliced and diced my favourite fixings. When it came to assembly I was pleasantly surprised to find that I didn’t have to send the dough artfully spinning off into space to achieve a successful crust. It was great fun, thank you Lisa. (prepared for the COOKOUT Cookathon July 1st – July 4th 2002
From: Lisa Pizza
On Sep 10, 2002
This also makes a wonderful 'deep dish' pizza crust as pictured above. The recipe will make one deep dish crust. Brush rimmed baking sheet with olive oil, place dough into pan and shape and dimple with finger tips. Brush top with olive oil and pre-bake at 425 F for 7 minutes - then add toppings and bake for another 10-15 minutes.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved