Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Basic Pizza Dough
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- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 2 hr 10 min
- Yield: two 1-pound dough balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1114
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 192 g
- Dietary Fiber
- 11 g
- Sugar
- 7 g
- Protein
- 31 g
- Cholesterol
- 0 mg
- Sodium
- 648 mg
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 2 hr 10 min
- Yield: two 1-pound dough balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1114
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 192 g
- Dietary Fiber
- 11 g
- Sugar
- 7 g
- Protein
- 31 g
- Cholesterol
- 0 mg
- Sodium
- 648 mg
Ingredients
Directions
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
