2 hrs 15 mins
I sometimes use this pizza dough as a substitute for my grandmother's recipe (which contains leaf lard). This recipe works, but I prefer Nana's, LOL ;) NOTE: The 2 hour "cooking time" is the rising time for the dough.
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Units: US | Metric
- 1Dissolve yeast in 1/4 cup water, let stand for about 5 minutes.
- 2Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough.
- 3On a board, place remaining flour, make a well in center and add the dough to the well.
- 4Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board.
- 5Cover dough and let rise in a warm place for about 45 minutes.
- 6Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled.
- 7Place the dough on a floured board and pound it lightly to deflate it.
- 8Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan).
- 9Add sliced tomatoes and toppings as desired, bake in preheated 400° oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot.
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Nutritional Facts for My Pizza Dough (Fat Free)
Serving Size: 1 (743 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 806.7
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 299.8 mg
- Total Carbohydrate 168.2 g
- Dietary Fiber 6.6 g
- Sugars 0.5 g
- Protein 23.9 g