Top Review by **Tinkerbell**
JULY 5, 2009: This dough is delicious & I can't wait to make pizza out of it. This time I needed it for recipe #163451 but will be making it for pizza very soon. My only suggestion would be to change the amount of flour called for. 1-1/2 cups is just not enough with all that liquid. I used my KA mixer to make this & used a total of 3 cups of flour before I had a workable dough. We enjoyed the flavor, the ease of working with it, especially when cutting & crimping. I'll post actual pizza photos when I make it. Thanks for sharing, Terri! :) Made for Zaar Chef Alphabet tag game. UPDATE July 9, 2009: Made this dough again tonight for homemade pizza & breadsticks. I still needed exactly 3 cups of flour. Made about 8 breadsticks with 1/4 of the dough & then one large pizza with the rest. Excellent, again! Thank you, Terri!
- 236.59 ml water
- 4.92 ml sugar
- 7.08 g package active dry yeast
- 44.37 ml olive oil (plus extra for coating)
- 354.88 ml flour (plus extra for dusting)
- 4.92 ml salt
Directions See How It's Made
- Place 1/4 cup of the warm water in a small bowl.
- Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water.
- Let the yeast float there for 1 minute, then stir it into the water.
- Let the yeast"proof" for 10 minutes.
- It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
- Pour the yeast mixture into a large bowl, then stir in the remaining water and the olive oil, flour, and salt.
- With a wooden spoon, mix the dough until it forms a ball.
- On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic.
- Coat the inside of a large glass or ceramic bowl with olive oil.
- Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.
- Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.
- Makes 1 1/2 pounds of dough.