1 hr 50 mins
1 hr 5 mins
I make pizza frequently for family and friends. I have tried dozens of dough recipes, but keep returning to this no-fail favorite. It is a compilation of ideas from different sources and has evolved into our favorite dough. When making dough, I have found technique is often as important as the ingredients, so I tried to be as specific as I could with directions. I use my hands instead of our bread machine or stand up mixer because I can get "the feel" of properly mixed dough. The amount of flour varies with relative humidity and altitude, so developing a feel for the dough when kneading takes some practice. The kneading is also a great stress reducer for those days when you feel like kicking something (one reason this is my dog's favorite recipe). When you get this dough down, delivery/take out is history. NOTE: Do not use tap water. The chlorine inhibits the yeast from doing it's job.
My Private Note
14 inch ...
Units: US | Metric
- 1In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
- 2Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
- 3Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
- 4Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
- 5Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
- 6Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
- 7Allow dough to rise until doubled in size; about 30 to 40 minutes.
- 8Remove to a floured surface and knead for about 30 seconds.
- 9Shape dough into a ball and divide in half. Return half to the bowl and cover.
- 10Roll second half into desired size and shape and place on a pizza peel or pizza pan.
- 11If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
- 12If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
- 13Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
- 14Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
- 15Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
- 16Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.
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Nutritional Facts for My " Go To" Pizza Dough
Serving Size: 1 (169 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 434.5
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 2.1 g
- Cholesterol 5.5 mg
- Sodium 535.2 mg
- Total Carbohydrate 73.1 g
- Dietary Fiber 2.7 g
- Sugars 1.3 g
- Protein 12.4 g