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Recipe: All Purpose Pizza Dough
Similar Categories: All, Purpose, Pizza, Dough
All-purpose Pizza Dough
1 package dry yeast
-- (about 2-1/4 teaspoons)
1 1/4 cups warm water -- (100 to 110)
3 1/4 cups all-purpose flour -- divided
1/2 teaspoon salt
Cooking spray
1. 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).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), 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. Yield: 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).
(Totals are for entire All-purpose Pizza Dough) CALORIES 1,505 (3% from fat); FAT 5g (sat 0.8g, mono 0.7g, poly 2.1g); PROTEIN 44.6g; CARB 312.7g; FIBER 12.9g; CHOL 0mg; IRON 20mg; SODIUM 1,184mg; CALC 66mg
1 package dry yeast
-- (about 2-1/4 teaspoons)
1 1/4 cups warm water -- (100 to 110)
3 1/4 cups all-purpose flour -- divided
1/2 teaspoon salt
Cooking spray
1. 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).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), 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. Yield: 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).
(Totals are for entire All-purpose Pizza Dough) CALORIES 1,505 (3% from fat); FAT 5g (sat 0.8g, mono 0.7g, poly 2.1g); PROTEIN 44.6g; CARB 312.7g; FIBER 12.9g; CHOL 0mg; IRON 20mg; SODIUM 1,184mg; CALC 66mg
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