If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour in olive oil and mix until incorporated. It sat in the fridge for 3 hours. As for "blandness" that some dislike, remember that a great crust acts as a backdrop for your accoutrements. Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). An hour before you you want to bake the pizzas, remove dough from refrigerator. This is the pizza dough recipe I've been looking for! It is, however, a very important supporting player. UG is a lifestyle site for curious, thoughtful people who seek to make every day a little special and have a great time doing it. Top it however you like! Lightly cover with oil and place either in zip lock bag or bowl that is covered in plastic. We'd love to see! Knead dough for 10 minutes. However if I'd done thinner crusts I'm confident I could've gotten 5 possibly 6 pies out of this. 4 ounces shredded mozzarella. **I prebaked our crusts for about 8 minutes on 450°, until they barely started to have golden edges. Add comma separated list of ingredients to include in recipe. Whereas I fully understand that a pizza dough needs as little flour as possible, no way could you work with it, until I added about 1/4 cup of flour, which left it still very sticky, but able to be handled with floured hands. I didn't let it warm up to room temp either.

I wasn't sure of the yield either but I prefer thicker crusts so I doubled this (had to add an extra 1/2 c of flour to compensate) and ended up with three pizzas--two large and one medium sized pizza. Here’s what I use: Cold rise is the key to great flavor in your pizza dough. Tender, chewy, and just the right thickness, New York crust is where it's at for the perfect pizza. You sure can. Left the recipe the same and couldn't be happier.

If you don't want it doughy this is a great recipe!

If you're a newer pizza maker and would like the extra security of a less sticky dough, feel free to flour it generously. 33 calories; protein 0.9g 2% DV; carbohydrates 3.5g 1% DV; fat 1.8g 3% DV; cholesterol 0mg; sodium 584.2mg 23% DV. just made this...and another recipe...this one seemed to form into a ball alot better than the other one i made...i think the kids will like it... Congrats! Pour in the water and mix well (by hand or with a wooden spoon or silicone spatula) until all the flour is hydrated. Make a hole in the top of the flour, and spoon the yeast into the hole. Cover with a cloth, and refrigerate the dough for 10 hours or overnight. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Pour in olive oil and mix until incorporated. Step 3 THANKS for the recipe! I only let it sit in the refrigerator about 30 mins. Add the … Amanda-Rae is truly a genius. I made 2 Margherita pizzas and a 3rd pizza with whatever we had leftover: basil pizza sauce boursin cheese bacon and green olives. Then I added the salt, a tsp or two of sugar (that's my only addition), and mixed in the flour until it was able to be turned out onto a floured surface for kneading. Thanks Amanda-Rae for sharing your recipe.

Great recipe; I'll try it again splitting the dough in half for two pizzas and I'd imagine that thickness will be just right. Divide dough into two equal pieces and form each piece into a ball. Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Like the recipe states, the dough will be sticky, so I add just enough flour so that it's able to be handled but that it's also not a "stiff" dough. Here’s how to do it. this link is to an external site that may or may not meet accessibility guidelines. Have a Google. When ready to bake, remove dough from container. So, I can't wait to make it ahead of time to get the actual taste of it. it made the Breakfast Pizza from All Recipes taste amazing. What can’t you use it for? Knead dough … Pizza dough is a single rise dough. Once prebaked I topped with: pizza sauce w/meat pesto ham turkey red and green peppers onion thin tomato slices fresh pineapple jalapeños mild pepper rings cheddar cheese swiss cheese and cottage cheese. Thanks for this!! Yum!! I made it with my mixer, I had to add more flour before I put it in a bowl to raise the dough. Your daily values may be higher or lower depending on your calorie needs.

After you do the final combining work the dough into a loose ball. That amount of time lets the cheeses set up just a little. Under cooler temperatures, yeast fermentation goes more slowly and steadily, which gives it the chance to produce more flavor-enhancing compounds. You can spread it evenly or dollop it, For the pizza pictured below, I also added a couple of ounces of. Nutrient information is not available for all ingredients. If desired, you can flavor it with herbs and/or a few Tb of Parmesan. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Instant yeast is not the same as active dry yeast. I use the same ingredients listed, though I might add up to a cup more flour depending on the humidity, b/c like the recipe states, this IS very sticky dough.

2 ½ cups warm water (110 degrees F/45 degrees C). I bake my pizza at 450 for 10 min. Everything is right except one major thing.