Directions:
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
- Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
- Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.
- Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1001.13 Kcal (4192 kJ) | ||
| Calories from fat | 91.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Sodium | 2338.63mg | 97% | |
| Potassium | 353.93mg | 8% | |
| Total Carbs | 193.69g | 65% | |
| Dietary Fiber | 9.93g | 40% | |
| Protein | 28.6g | 57% | |
| Iron | 12.7mg | 70% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 222.6 Kcal (932 kJ) | ||
| Calories from fat | 20.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 16% | |
|---|---|---|---|
| Sodium | 519.98mg | 97% | |
| Potassium | 78.69mg | 8% | |
| Total Carbs | 43.07g | 65% | |
| Dietary Fiber | 2.21g | 40% | |
| Protein | 6.36g | 57% | |
| Iron | 2.8mg | 70% | |
| Calcium | 13.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
The Art of Making the Perfect Pizza Dough
Active dry yeast and 4 more.. -
Pizza Margherita
Active dry yeast (2 1/4 tsp) and 10 more.. -
Gorgonzola and Grape Pizza
Active dry yeast (2 1/4 tsp), Unbleached all-purpose flour and 9 more.. -
Fougasse with Provencal Herbs
Warm water (105of to 115of), Dry yeast and 5 more.. -
Thin Pizza Crust - Pizzeria Bianco, Phoenix
Active dry yeast (2 1/4 tsp) and 5 more.. -
Turkish Pizza
Active dry yeast, Sugar, Water , lukewarm, Coarse salt and 15 more.. -
Jay's Signature Pizza Crust
Active dry yeast, Brown sugar and 4 more.. -
Pizza Dough
Active dry yeast, Brown sugar and 4 more.. -
Basic Pizza Dough (Italian)
Instant dried yeast, Lukewarm water, Sugar, Flour, Salt and 1 more.. -
Sponge Dough
Active dry yeast, Bread flour and 5 more.. -
Focaccia with Sage
Warm water (105of. to 115of.), Dry yeast and 7 more.. -
Artisan Italian Bread
Water, 110 degrees, Active dry yeast and 6 more.. -
Basic Italian Bread
Active dry yeast, Lukewarm water and 5 more.. -
Italian Bread Using a Bread Machine
Unbleached all-purpose flour, Light brown sugar and 7 more.. -
Italian Bread Baked on a Pizza Stone
Unbleached flour, Light brown sugar and 7 more.. -
The Very Best Italian Bread!
Unbleached all-purpose flour, Light brown sugar and 7 more.. -
Individual Fresh Mozzarella-Tomato Pizzas
Active dry yeast and 12 more.. -
Rye Dinner Rolls with Crisp Tops
Active dry yeast and 10 more..
Also Try
-
-
-
-
Homemade Pizza Dough Bread Sticks
I use a basic pizza dough recipe making thin crust pizza ... and 4 more.. -
-
-
-
-
-
Peach, Prosciutto, and Goat-Cheese Pizzas
Active dry yeast, Sugar, All-purpose flour, Salt and 5 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
