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    You are in: Home / Recipes / Tony’s Pizza Dough Recipe
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    Tony’s Pizza Dough

    Average Rating:

    1 Total Reviews

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    • on July 03, 2007

      My mother, who is from Phoenix, sent me this recipe cut from a "Sunset" magazine about three years ago. I have been using it ever since and LOVE it. I don't have a bread machine or bread hooks for my mixer, so I do it all by hand and it still turns out lovely. I have also tried making the dough rise quickly in a warm oven rather than in a cold fridge for a long time. It works, but I must say that I prefer the cold-risen taste. I generally make this recipe in quadruple batches and freeze the extra - it defrosts wonderfully and still make a beautiful, thick crust. Be sure to lightly grease the bottom of your pizza pan with some good quality olive oil to get a crispy bottom crust!

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    Nutritional Facts for Tony’s Pizza Dough

    Serving Size: 1 (1270 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1456.7
     
    Calories from Fat 177
    12%
    Total Fat 19.7 g
    30%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 5247.0 mg
    218%
    Total Carbohydrate 269.0 g
    89%
    Dietary Fiber 9.6 g
    38%
    Sugars 7.4 g
    29%
    Protein 45.0 g
    90%

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