Prep 1 hr 15 mins
Cook 25 mins
I have tried many pizza dough recipes, but I always find myself coming back to this one.
Make and share this Bea's Pizza Dough recipe from Food.com.
- Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl.
- Mix well.
- Add the drippings, salt, and 1 cup flour.
- Mix the ingredients together.
- Add the last part of flour gradually until the dough holds its shape .
- Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes adding more flour as needed.
- Transfer the dough to a lightly greased (bacon drippings) bowl. Cover the bowl with a clean kitchen towel, and let the dough rest in a warm area (I put mine in the oven with light on) until it has doubled in size, about 1 hour.
- When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes.
- The dough is ready to be shaped, topped and cooked.
- Cook at 375 for 20 to 25 minutes until bottom is golden brown.
This is a decent dough, but I think I'm going to keep looking for one I fall in love with. It just didn't have anything "extra special" about it. Also, I'd love to find a recipe you could whip up without the hour wait.
This is the best homemade pizza crust I have tried so far very easy to put together and to work with also thank you for posting will make again and again
Great recipe for pizza dough!! Nice flavor and very easy to work with, even for a super thin and crispy type of crust. I made 1/4 of the recipe and then divided that into two balls, used one to make an individual pizza and froze the other ball for another pizza in the future. I used my baking stone and forgot to get it hot prior to baking the pizza, so the crust wasn't done enough when the topping was so I took the pizza off of the stone and added it directly to the rack in the oven. I tented the top with foil, so it didn't get burnt while crust was cooking, but the cheese stuck to it, so I didn't bother taking photo's. Thanks for sharing the recipe which I will now use from here on out. Made for PRMR tag game.