Pizza Dough

pizza dough
Pizza Dough
Yields 4
When the moon hits your eye like a big pizza pie, that’s amore! Da, du da daaaa!
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Prep Time
20 min
Prep Time
20 min
567 calories
115 g
0 g
3 g
16 g
0 g
257 g
47 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
257g
Yields
4
Amount Per Serving
Calories 567
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 115g
38%
Dietary Fiber 5g
18%
Sugars 0g
Protein 16g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 600 grams white flour (about 4 cups)
  2. 2 teaspoons active dry yeast (1 package)
  3. 1/2 tablespoon olive oil
  4. 1 3/4 cups warm water
  5. kosher salt
Instructions
  1. 1 In a food processor, combine 600 grams flour, 2 teaspoons yeast, 1/2 tablespoon olive oil, and 2 pinches of salt.
  2. 2 With the food processor on, slowly (I mean slowly, like over 30 seconds) start pouring in 1 1/2 to 1 3/4 cups of warm water. Stop adding water when the dough form a single ball. If you add too much water and the dough gets sticky, just add a bit more flour.
  3. 3 Leave the food processor on for about 10 more seconds to knead the dough a bit. Place the dough ball in a floured bowl, cover it with a towel, and allow it to rise for about an hour.
  4. 4 After an hour, reform the risen dough into a ball. Divide it into four equal parts and either freeze it or allow it to relax for immediate use.
  5. 5 To freeze: Place each dough ball in a zip-top bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.
  6. To use immediately: Cover each dough ball with plastic wrap, and let them sit on the counter for another 30 minutes to relax.
  7. 6 To stretch the dough, gently press it out on the counter into a circle shape, about half the size of the final pizza. Then drape the dough over both of your knuckles and rotate it around, allowing it to stretch itself to a larger circle, about 10 inches in diameter. If the dough starts to resist stretching, put it down and allow it to rest for about 5 minutes, at which point it will stretch more easily.
  8. 7 Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings and cook.
  9. The dough is now ready to bake with the toppings of your choice!
beta
calories
567
fat
3g
protein
16g
carbs
115g
more
Empowering Goals https://empoweringgoals.com/
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