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Pizza Dough Rounds – Bon Appetit

Pizza Dough Rounds - Bon Appetit recipe image
These homemade pizza dough rounds offer a superior alternative to store-bought crusts, featuring a tender yet sturdy texture that holds up well to toppings. Made with simple pantry staples like unbleached all-purpose flour, olive oil, and active dry yeast, this dough develops a light, airy crumb with a subtle savory flavor. The recipe yields four uniform 8-inch crusts, ideal for personal-sized pizzas. Whether you prefer a quick dinner or a weekend baking project, this dough is versatile enough to be prepared ahead of time and chilled for convenience. It provides a reliable, delicious base for any topping combination you can imagine.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 108.3
Dietary: Vegan, Vegetarian
Description
These homemade pizza dough rounds offer a superior alternative to store-bought crusts, featuring a tender yet sturdy texture that holds up well to toppings. Made with simple pantry staples like unbleached all-purpose flour, olive oil, and active dry yeast, this dough develops a light, airy crumb with a subtle savory flavor. The recipe yields four uniform 8-inch crusts, ideal for personal-sized pizzas. Whether you prefer a quick dinner or a weekend baking project, this dough is versatile enough to be prepared ahead of time and chilled for convenience. It provides a reliable, delicious base for any topping combination you can imagine.
Ingredients
  • 1 Envelope Dry yeast
  • 2 1/3 cups (or more) unbleached all
  • 1 tablespoons Sugar -purpose flour
  • 3/4 cups Plus 1 T (or more) warm
  • 1 1/2 tablespoons Olive oil
Directions
  1. 1
    Sprinkle yeast and sugar over 1/4 cup plus 1 tablespoon warm water (105&# 194;°F to 115ðF) in a medium bowl.
  2. 2
    Stir to dissolve the sugar and yeast completely.
  3. 3
    Let stand until foamy, about 5 minutes.
  4. 4
    Combine 2 1/3 cups flour, 1 1/2 tablespoons olive oil, and 3/4 teaspoon salt in the work bowl of a food processor fitted with a steel knife.
  5. 5
    With the machine running, pour the yeast mixture through the feed tube.
  6. 6
    Process until the dough cleans the sides of the work bowl, about 15 seconds.
  7. 7
    If the dough sticks to the bowl, add more flour through the feed tube 1 tablespoon at a time, incorporating each addition before adding the next.
  8. 8
    If the dough is too dry, add more water through the feed tube 1 tablespoon at a time, incorporating each addition before adding the next.
  9. 9
    Process until the dough is smooth and elastic.
  10. 10
    Transfer the dough to a large plastic bag.
  11. 11
    Twist the bag to release air and seal at the top, leaving space for the dough to expand.
  12. 12
    Let the dough rise in a warm, draft-free area until doubled in volume, about 1 hour.
  13. 13
    Divide the dough into 4 equal portions and form each into a ball.
  14. 14
    Roll each ball out on a lightly floured surface to an 8-inch round.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 108.3kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 155.8mg7%
Total Carbohydrate 22.7g8%
Dietary Fiber 1.8g8%
Sugars 3.9g
Protein 3.0g6%

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

Note

The dough can be prepared up to 1 day ahead. Punch down the risen dough and refrigerate it in the sealed bag.

The rolled-out dough rounds can be prepared up to 6 hours ahead. Place them between sheets of oiled foil and chill until ready to use.

Ensure water temperature is between 105ðF and 115ðF to activate the yeast without killing it.

Keywords: pizza, dough, crust, homemade, yeast, bread, italian, american, flour, olive oil, rising, personal pizza, easy, vegan, bakery, from scratch
Read it online: https://www.chefs-mate.com/recipe/pizza-dough-rounds-bon-appetit/