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Recipe: All Purpose Pizza Dough
Similar Categories: All, Purpose, Pizza, Dough
1 package dry yeast (about 2 1/4 tsps.)
1 1/4 cups warm water (100 to 110 degrees)
3 1/4 cups all-purpose flour, divided
1/2 tsp. salt
Cooking spray
This basic recipe, which can be used to make Calzones, Focaccia, or bread,
can easily be doubled.
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife. Add 1
cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1
cup at a time, stirring well after each addition. Turn the dough out onto a
floured surface. Knead until smooth and elastic (about 10 minutes), and add
enough of the remaining flour, 1 tablespoon at a time, to prevent the dough
from sticking to hands (dough will feel tacky). Place the dough in a large
bowl coated with cooking spray, turning to coat top. Cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
Press two fingers into dough. If an indentation remains, the dough has risen
enough. Punch dough down; cover and let rest 5 minutes. Shape dough
according to the recipe directions. Yields: 1 pizza dough.
Note: To freeze, let the dough rise once, punch down, and shape into a ball.
Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze
out all air, and seal. Store in freezer for up to 1 month. To thaw, place
dough in refrigerator 12 hours or overnight. With scissors, cut away the
plastic bag. Place dough on a floured surface, and shape according to recipe
directions. Alternatively, for pizza, you can make the dough, roll out, wrap
in foil, and freeze. To bake, remove from freezer; top and bake according to
recipe instructions (no need to thaw).
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