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.



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Yield: 1 (16x12-inch) pizza, 2 12-inch) pizzas, or 8 (7-inch) pizzas
Prep Time: 20 mins
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Ingredients
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    1   package 
    active dry yeast
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    1   cup 
    warm water (105 degree F to 115 degree F)
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    1   
    egg
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    3   tablespoons 
    olive oil
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    1/4  teaspoon 
    salt
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    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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Pizza Dough
Pizza Dough

This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.

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