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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: northern chef
On Oct 14, 2009
awesome turned out just right with some oregano ang garlic will only use this from now on!
From: LetsEat
On Oct 11, 2009
I've avoided yeast recipes my whole life, but can't find a good pizza in my new town so I thought I'd give it a try. Thanks CMSANDER for the tips. This dough was crispy on the outside, bread on the inside - simply perfect. My BF said it's the best pizza he's had since we've moved. We made white pizza with the first crust and I'm freezing the second (after baking to nearly done) to see how that turns out.
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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