Almost Like Papa John's Pizza Dough
I found this via the net and am posting it in response to a request for it.
- Ready In:
- 2 1⁄2 - 3 cups flour
- 2 tablespoons sugar
- 2 1⁄4 teaspoons fast rising yeast (or fast rise, 1 envelope)
- 1⁄2 teaspoon salt
- 1 cup very warm water (120 to 130 degrees)
- 2 tablespoons oil
- In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.
- Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cupa flour until dough pulls away from sides of bowl.
- On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.
- Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.
- Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
- Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.
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There is nothing more important in a pizza crust recipe than the type of flour being used. It makes or breaks the entire recipe. I'm very disappointed that the ingredients list just says "flour". What kind?? All purpose? 00 Italian? Bread flour? You can't just use any old flour and expect good results. Papa John's uses a propriety high protein flour. This being the case, bread flour is probably a good bet since 00 Italian pizza crust flour is probably a bit too pricey for mass production use.