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Nutrition Facts
Serving Size 1 (109g) Recipe makes 6 servings
Calories 261
Calories from Fat 26		(10%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 390mg		16%
Potassium 92mg		2%
Total Carbohydrate 51.0g		17%
	Dietary Fiber 1.9g	7%
	Sugars 3.0g
Protein 6.9g		13%
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Jenny Gentile's Pizza Dough

Recipe #4892 | 2½ hours | 30 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Beth Fleischer
Nov 24, 1999

This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

SERVES 6 -10 , 1 crust (12 inch thick or 14 inch thin) (change servings and units)

Ingredients

1 (1/4 ounce) package yeast
4 tablespoons water (not hot)
12 tablespoons water, cold
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon honey
3 cups flour

Directions

1
In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
2
Allow to proof (sit) for 10 minutes.
3
In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
4
Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

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Featured Reviews for This Recipe

From: Chef #159605

On Sep 11, 2009

Perfect! Not greasy or heavy. And I measured all the ingredients in order into my bread maker and set it on dough. It more than doubled it's size and I let it rise in the oven once more on the pans after I rolled it out. Thank you for a wonderful recipe

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From: Chef #1276124

On May 23, 2009

great, easy ..I used 1 1/2cup whole wheat flour and the 1 1/2 cup white turned out wonderful

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From: CobraLimes

On Aug 12, 2007

Perfect and easy thin crust pizza dough. I used 7 oz. of cold water in place of the 12 TBS. (it required more moisture) and increased the salt to 2 tsp. instead of 1. It rose beautifully in 1 hour and I cut the dough in 1/2 to use for 2 crusts. Loaded it with mozzarella cheese, romano cheese, pesto sauce, anchovies, olives, fresh tomatoes, and a bit of olive oil. Baked at 500 degrees on a preheated pizza stone for only 11 minutes. This was thin, crusty, and delicious. Less than 1 1/2 hours from start to finish. Thanks so much.

8 people found this review helpful

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From: ~*Sarah*~

On Dec 22, 2002

A wonderful Pizza dough, though I've never seen anyone who used honey in thiers but this came out very well. To spread it, I laid it out on some flour and used my hands to work it. I've also worked in a pizza place so knew how to throw it. DO not try this if you've never done it- its very messy. To get the pizza to round out try pushing it flat and then tossing it from hand to hand while spinning it slightly. We used ours to make a BBQ chicken pizza and loved it. Thanks so much

5 people found this review helpful

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