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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 4 servings |
||
| Calories 309 | ||
| Calories from Fat 27 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 294mg | 12% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 60.3g | 20% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 0.2g | ||
| Protein 8.7g | 17% | |
Kitchenaid Crusty Pizza Dough
SERVES 4 -6 , 1 14inch pizza
Ingredients
-
1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 1/2-3 1/2 cups all-purpose flour
Directions
1
Dissolve yeast in warm water in warmed bowl.2
Add salt, olive oil, and 2 1/2 cup flour.3
Attach bowl and dough hook, turn to speed 2 and mix 1 minute.4
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.5
Place in greased bowl, turning to grease top.6
Cover, let rise in warm place until doubled in bulk (about 1 hour).7
Punch dough down.8
Brush 14 inch pizza pan with oil.9
Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.
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- Course > Breads > Yeast
- Course > Breads > Flat Shapes
- Course > Main Dish > Pizza
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings
- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Chef #1454753
On Nov 20, 2009
I didn't care for this dough. Crust was too thick — could've made 2 pies from it — and flavorless. I'm only giving it 2 stars b/c my husband liked it. I usually use this recipe: http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx
From: Una Rose
On Mar 24, 2004
An excellent recipe. I made it in my bread machine on the dough setting and it turned out so perfectly that I made a second batch and after forming them into indivdual pizzas, cook them for 5 min & then froze them. We tried a couple of them for lunch the next day and they were wonderful.
From: Diana in KS
On Oct 10, 2007
I made two 12" Chicken, garlic, spinach and onion pizza's by doubling the recipe. I did have to add about 2 T more water per batch but it might have been my flour. Don't be scared to add more water if your dough is raggedy and not balling correctly. Remember to only add 1 teaspoon of warm water at a time, let it mix and go from there.
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