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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 twelve inch crusts 338g Recipe makes 2 twelve inch crusts) |
||
| Calories 861 | ||
| Calories from Fat 139 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1170mg | 48% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 157.0g | 52% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 13.1g | ||
| Protein 20.7g | 41% | |
Basic Pizza Dough
By: Karen=^..^=
Apr 24, 2002
This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!
2 twelve inch crusts
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 1 (1/4 ounce) package yeast
- 1 cup warm water
Directions
1
Combine sugar, water and yeast in a measuring cup or small bowl.2
Combine flour and salt in a large bowl and make a well in the center.3
Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.4
If dough is too sticky, add a bit more flour.5
Knead until smooth on a lightly floured surface.6
Place in an oiled bowl, cover with a towel and let rise until doubled.7
IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.8
Punch down and let rest for 10 minutes.9
Makes 1- deep dish or 2- 12-inch pizza crusts.10
To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.
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Browse similar recipes by category
- Course > Breads > Yeast
- Course > Main Dish > Pizza
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: ceruleanseven
On Feb 3, 2010
I know it sounds silly, but this crust really added to my cooking self esteem. All my pizzas have been made on the canned dough from Pillsbury, which is kind of gross and always comes out of the can in shreds. This is the absolute first thing I have ever made with yeast, and it worked out really well. I feel a lot more confident to try making actual loaves of breads and other doughs. I hope you're cool with being a gateway recipe 
- thank you so much!
From: pdxrose
On Dec 19, 2009
don't have a bread machine more much bread talent , but this was EXCELLENT!!
From: CMSANDER
On Jan 9, 2006
This is an excellent starter recipe. It may help for beginners, however, to make sure their water is between 105-115 degrees F or the yeast will work, thus dough will not rise. I also added to this some dried oregno and dried basil, along with a premixed garlic herb spice. Not only does it smell awesome.. it adds sooo much flavor to the end result!! Also for beginners... you will know you've kneaded your bread enough when you touch it and it "bounces back"! Enjoy!
From: luvthezaar
On Jan 13, 2005
AWSOME, AMAZING, DELICOUS, PERFECT!!!! I have tried so many pizza crust recipes THIS IS THE ONE!! I Will try no longer to find the perfect crust THIS IS IT!! I CAN FINALLY MAKE GOOD NO AMAZING HOMEADE PIZZA!! I WILL NEVER ORDER IN AGAIN!! THANK YOU THANK YOU THANK YOU!! SO EASY SO GOOD !!!!!!
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