Traditional Pizza Dough Recipe - Cooking Index
Traditional Pizza Dough Recipe - Cooking Index
| 2 3/4 cups | 171g / 6oz | Bread flour |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Active dried yeast |
| 1 teaspoon | 5ml | Sugar |
| 3/4 cup | 177ml | Warm water - (about) |
| 1 tablespoon | 15ml | Olive oil |
In a small bowl, combine yeast, sugar and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap.
Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and knead briefly. Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges with you knuckles. Pinch up edges to make a rim. Use as directed in recipe.
VARIATIONS: If preferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If preferred, knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and 1/3 cup cornmeal.
Source:
The Pizza and Pasta Cookbook, Contributing authors: Sarah Bush and Lesley Mackley with more than 500 color illustrations
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