Recipe courtesy of Peter Bastulli
Master Pizza Dough
- Yield: 6 to 8 medium sized pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 485
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 95
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 80
- Total: 1 hr 20 min
- Prep: 1 hr 10 min
- Cook: 10 min
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