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Nutrition Facts
Serving Size 1 pizzas 282g Recipe makes 2 pizzas)
Calories 609
Calories from Fat 45		(7%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 298mg		12%
Potassium 238mg		6%
Total Carbohydrate 120.6g		40%
	Dietary Fiber 5.0g	19%
	Sugars 0.4g
Protein 17.5g		34%
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Week of March 8 to 14

LouLouPEI

OAMC Phase 2

LouLouPEI

Pizza Dough for Thin Crust Pizza

Recipe #70165 | 1¼ hours | 1 hour prep | add private note

⁽²³⁶⁾ RATE IT NOW Print Recipe

By: UnknownChef86
Sep 2, 2003

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

2 pizzas (change servings and units)

Ingredients

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Directions

1
Mix a little sugar into the warm water.
2
Sprinkle yeast on top.
3
Wait for 10 minutes or until it gets all foamy.
4
Pour into a large bowl.
5
Add flour, salt, olive oil.
6
Combine.
7
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8
Cover and let rest for 20-30 minutes.
9
Lightly grease two 12-inch pizza pans.
10
Sprinkle with a little bit of cornmeal.
11
Divide dough in half.
12
Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13
Try to make it thicker around the edge.
14
If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
15
Then spread with pizza sauce and use the toppings of your choice.
16
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17
Makes 2 12-inch pizzas.
18
If you don't want to use all the dough, you can freeze it.
19
Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20
When you want to make a pizza, take dough out of freezer and allow to thaw before using.

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Featured Reviews for This Recipe

From: Wish I Could Cook

On Nov 6, 2009

There you go... ruined me for store-bought crusts! Easy recipe and the dough was easy to work with. I used 1/2 cup whole wheat flour and added a heaping tablespoon of vital wheat gluten. And did I mention the flavor and texture were excellent! Baked 9 minutes on a preheated pizza stone in a 500 degree oven. It's a keeper!

0 people found this review helpful

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From: Terri Crooks

On Oct 30, 2009

This is a great recipe, never made my own dough before and this was so easy. The one thing I do different is I add only 2 cups of the flour to the dough. Put the other 1/2 cup on my cutting board and knead it there using up the rest of the flour as needed. It depends on the humidity or temp in my house i guess. Anyway, I Never buy frozen pizzas anymore. I also found a great sauce recipe (#114392), that I double and freeze too so pizza night is super easy! Thank You!!

0 people found this review helpful

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From: sugarpea

On Oct 10, 2003

At our house, the best pizza crust is a thin, crisp-on-the-outside, tender-on-the-inside crust. This fits the bill. It was just the right amount of dough to make two 12" crusts, the size of my baking stone. If you wanted to make slightly bigger crusts, I'm sure that would work as well. It rolled and stretched easily and the 20 minute bake time was right on.

28 people found this review helpful

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From: Lester_C

On Oct 20, 2003

I just made this exact same recipe over the weekend, (and I did use the whole wheat flour ), and it was delicious. I spread the dough on a pizza peel, and slid it onto a very hot pizza stone (heated in a 500o oven for almost an hour), and cooked it for about 10-12 minutes. I also added about 1 Tbsp. of raw sugar ( can also use honey ). Very, very good!!!!!!

24 people found this review helpful

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