One Pound Pizza Dough Abm (Or 1 1/2 Pounds)

Submitted by mersaydees

"This is based on a recipe from BH&G's Bread Machine Bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. UPDATE: after reading the first reviewer's comments about the cooking method, I have to confess that while I use this recipe for the dough itself, I've never followed these cooking instructions, nor have I tried to freeze the dough; I've included those instructions because they came with the recipe and I wanted to be thorough in adding this recipe to Zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)"

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 pizzas

ingredients

• 157.80 ml water (1 cup)
• 19.71 ml cooking oil (2 tablespoons)
• 473.18 ml bread flour (3 cups)
• 2.46 ml salt (3/4 teaspoon)
• 4.92 ml active dry yeast (1 1/2 pound uses same measure)
• cornmeal (optional)

directions

1. Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
2. When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.

3. TO MAKE A THIN PIZZA:

4. Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
5. On a lightly floured surface, roll the dough (for a 1 pounder) or each dough half (for the 1 1/2 pounder) into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
6. Bake in a 425°F oven about 12 minutes or till browned.
7. Top with pizza sauce and toppings of your choice.
8. Bake 10 to 15 minutes more or till bubbly.

9. TO MAKE A PAN PIZZA:

10. Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder); optionally sprinkle with cornmeal.
11. Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s), and to reach halfway up the sides of prepared pan(s).
12. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
13. Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
14. Top with pizza sauce and toppings of your choice.
15. Bake 15 to 20 minutes more or till bubbly.

Reviews

[steve in FL]

This is a great dough to work with. I made 2 batches of the 1# recipe; the first one, I made a round 14" thin-crust and did not pre-bake. It came out excellent after about a 10-minute bake time. The second one I rolled into a rectangle and put it in a 9x13 pan and pre-baked for 5 minutes; topped and baked for another 10. Outstanding pan-pizza! Or sicilian, whatever. I'll def use this again, thanks.

 

[mary winecoff]

I used this for Recipe#331115 and it turned out great. I made 1 1/2 pounds and it came together fast. Thanks for sharing. Made for Photo Tag.

 

[Karen=^..^=]

This was a nice, easy dough to put together and to work with. The dough is definitely 5 stars but the cooking method didn't produce the result I expected. Even cutting 2 minutes off of each baking (before toppings and after toppings) didn't stop the crust from being a little too crispy and hard. We really enjoyed the flavor and I would make this again, but I think I'll skip the pre-baking or lower the temp. Thanks for posting this easy recipe!