Ingredients
- 7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)
- 3 tablespoons sugar
- 1-ounce vegetable shortening
- 1/4 teaspoon salt
- 3 cups water (lukewarm to slightly warm)
- 1 1/2 tablespoons active, dry, granulated, yeast
- Pinch sugar
Directions
Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.
SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate
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By cnelsayos_11868108
on May 22, 2009
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Exelllent!! best pizza dough ever try, soft and crunchy.
It was a hit to my guests! muy rica!!!
By onebadfirework_...
capitol heights, MD
on August 08, 2008
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i think i is a poor dough beacuse no bodyy in the whole world need that much dough sorry
By marianne.becket...
Murrieta, CA
on July 05, 2007
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I used this recipe for a pizza party we had over July 4. I did not have any regular yeasts on hand so used fast-raising yeasts instead and let the dough sit in the fridge for about 6 hours and took it out 1 hour before making the pizza. This is absolutely the best pizza dough I've ever used (my favorite used to be the California Pizza Kitchen pizza dough recipe - it was easy to make, super easy to work with, and produced the best thin crust pizza ever. Ming Tsai is definite the "master" chef for creating this fantastic recipe!
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