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Pizza Dough #4

Pizza Dough #4 recipe image
This Italian bread features Warm water (110-115 degrees, Active dry yeast, C flour, Olive oil, Salt. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 487.7
Dietary: Vegan, Vegetarian
Description
This Italian bread features Warm water (110-115 degrees, Active dry yeast, C flour, Olive oil, Salt. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 cup Warm water (110-115 degrees)
  • 1 package Active dry yeast
  • 3 To /2 C flour
  • 1/4 cup Olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
Directions
  1. 1
    Ok, let's start with the basics herepizza dough.
  2. 2
    For this recipe there are only a few pieces of equipment you will need to have.
  3. 3
    Youll need a large mixing bowl and a wooden spoon (make sure it's a WOODEN spoon!).
  4. 4
    Begin by warming the mixing bowl by running warm water into it.
  5. 5
    It is important that the bowl be warmed for proper rising of the dough.
  6. 6
    Pour the water into the bowl and sprinkle in the yeast.
  7. 7
    Stir gently with fork until yeast is dissolved and mixture is a light beige in color.
  8. 8
    Add the olive oil, sugar and salt and stir gently until well mixed.
  9. 9
    Slowly add the flour, one cup at a time and mix into the liquid with wooden spoon.
  10. 10
    When the dough begins to pull away from the side of the bowl, flour your counter area and begin to
  11. 11
    knead in remaining flour.
  12. 12
    ONLY ADD AS MUCH FLOUR AS IS NEEDED TO MAKE THE DOUGH WORKABLE.
  13. 13
    When the dough is no longer sticky, STOP working the dough!
  14. 14
    Overworking the dough will tend to make it tough after cooking.
  15. 15
    Place dough back into the mixing bowl and allow it to rise for at least one hour.
  16. 16
    The dough should now be ready for use.
  17. 17
    This dough is designed for "thick" crust or deep dish pizza but will work just as well for stuffed pizza.
  18. 18
    A few tips for making doughyou can use a food processor or mixer to
  19. 19
    make the dough but you will find it is better (not to mention easier) to work the dough by hand.
  20. 20
    DO NOT use water above 115 degrees as this may kill the yeast.
  21. 21
    You can get by with a one hour rise of the dough but to eliminate the yeast flavor it is best to
  22. 22
    allow the dough to go through several rises.
  23. 23
    After an hour or so punch into the middle of the dough to cause it to "fall", repeat this process two or three times before rolling (or spreading if you're talented ) the dough.
  24. 24
    Be careful how much you "work" the dough, the goal is

Nutrition Facts

Servings 6

Amount Per Serving
Calories 487.7kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 2571.4mg108%
Total Carbohydrate 73.7g25%
Dietary Fiber 3.5g15%
Sugars 1.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 110115, active, blending, bread, degrees, dough, dry, flour, italian, oil, olive, pizza, salt, stuffing, sugar, title, vegan, warm, water, yeast
Read it online: https://www.chefs-mate.com/recipe/pizza-dough-4/