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    You are in: Home / Recipes / Jenny Gentile's Pizza Dough Recipe
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    Jenny Gentile's Pizza Dough

    Jenny Gentile's Pizza Dough. Photo by lilsweetie

    1/1 Photo of Jenny Gentile's Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Beth Fleischer's Note:

    This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

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    Serves: 6-10


    crust ( ...

    Units: US | Metric


    1. 1
      In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
    2. 2
      Allow to proof (sit) for 10 minutes.
    3. 3
      In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
    4. 4
      Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

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    Ratings & Reviews:

    • on December 22, 2002


      A wonderful Pizza dough, though I've never seen anyone who used honey in thiers but this came out very well. To spread it, I laid it out on some flour and used my hands to work it. I've also worked in a pizza place so knew how to throw it. DO not try this if you've never done it- its very messy. To get the pizza to round out try pushing it flat and then tossing it from hand to hand while spinning it slightly. We used ours to make a BBQ chicken pizza and loved it. Thanks so much

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    • on June 18, 2003


      This was the best pizza I have ever made!!! NO JOKE!! I tried refigerating it overnight and then letting it rise the next day. I put it outside to rise, thinking that it would rise nicely in the Arizona heat. Wrong idea. I failed to realize that something sitting in the hot Phoenix sun can get over 200 degrees. My dough ended up getting cooked instead of rising. Lesson be learned, do not let your dough rise outside in the Phoenix sun. However, I realized it was cooking with enough time to do another batch and let it rise for two hours, and trust me, the trouble was worth it. It was great, I will definitely use this recipe again and again. No more take out for me! Thanx for a great recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010


      This was a great recipe. The crust taste good all by itself or with a good tomato basil sauce. the only thing i changed was i added about a tablespoon of sugar in with the yeast and water. That helped it proof better. I also needed to add a slpash more water to the dough to help it come together. It baked fantastically!

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    Read All Reviews (39)


    Nutritional Facts for Jenny Gentile's Pizza Dough

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.8
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 390.7 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 2.0 g
    Sugars 3.0 g
    Protein 6.9 g

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