Prep 15 mins
Cook 15 mins
My Great grandmother worked at the original Valentino's Pizza Place in Lincoln, Ne. She was nearly 80 and her job was to put the sauce on the pizza. Today, it is a chain of restaurants, buffet style. I still remember what it was like to be in the back of that busy kitchen!
- 236.59 ml hot water
- 4.92 ml sugar
- 1 package dry yeast (2 1/4 tsp.)
- 44.37 ml oil
- 2.46 ml salt
- 591.47 ml flour
- pizza sauce, of choice
- pizza toppings, of your choice
- Stir hot water, sugar and dry yeast until blended.
- Add oil, salt and flour.
- Stir until mixture forms a soft ball.
- Let rest 5 minutes.
- Roll out on a pizza stone.
- Top with your favorite pizza sauce and toppings.
- Bake 400* 15 minutes or until golden brown.
Great pizza dough, very easy to make and tastes great! I added 2 tsp of brown sugar and also made it into a stuffed crust.
This is just the best dough to work with and versatile too! Definetly could be used for thick crust or (2) thin pies. I did alter it a bit by using 1 tsp of dark brown sugar and will probably add about another tsp next time. So fast and so good! Thank you for sharing!
This crust is awesome as pizza crust, but sometimes when I want doughnuts, I break the dough into little balls, form into flats, and fry into a delicious doughnut tasting treat. Sometimes I make a glaze for them, and sometimes I butter them and coat them with cinnamon and powdered sugar...So yummy, no need to make actual doughnuts because they taste so much like them. These are also great fried and made into garlic bread with melted mozzarella cheese. Thanks for the recipe=).