Pizza Dough

This 100-year-old recipe uses an egg to add richness. Several risings take place, yielding a lighter, tastier crust. A damp towel covers the dough during risings, keeping it extra moist.

Pizza Dough
YIELD
1 (16x12-inch) pizza, 2 12-inch) pizzas, or 8 (7-inch) pizzas
PREP TIME
20 mins
by 3.5 10  people
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Ingredients
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  • 1 package active dry yeast
  • 1 cup warm water (105 degree F to 115 degree F)
  • 1 egg
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 3 1/2- 4 cups all-purpose flour
Directions
1. 
In a small bowl, stir yeast into warm water; let stand for 5 minutes.
2. 
In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. 
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).
4. 
Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Place in a greased 16x12x1-inch baking pan. Cover with damp towel and let rise for 20 minutes.
5. 
Add desired toppings and bake as directed. Makes 1 (16x12-inch) izza, 2 (12-inch) pizzas, or 8 (7-inch) pizzas.

Variation

  • Thin Crust Pizzas:

    Prepare as directed, except divide dough in half after Step 3; roll each half into a 12-inch circle. Use two greased 12-inch pizza pans instead of the 16x12-inch rectangular pan.

Variation

  • Individual-Size Pizzas:

    Prepare as directed, except divide dough into 8 portions after Step 3; roll each portion into a 7-inch circle. Place in eight greased individual 7-inch pizza pans or place dough circles on greased baking sheets instead of the 16x12-inch rectangular pan.

nutrition information

Per Serving: cal. (kcal) 240, Fat, total (g) 6, chol. (mg) 26, sat. fat (g) 1, carb. (g) 39, fiber (g) 2, pro. (g) 6, sodium (mg) 84, Percent Daily Values are based on a 2,000 calorie diet
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