Saturday, December 24, 2011

Pizza Dough

We have been trying out different pizza dough recipes. This one comes from Epicurious.


  • 3/4 cup warm water (105°F to 115°F)
  • 1 envelope active dry yeast
  • 2 cups (or more) all purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil
In addition to their ingredients I added

1 tsp garlic powder
1 tsp Italian seasoning
Fresh Oregano


Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor. 
Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
Transfer to lightly floured surface. 
KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
Transfer to prepared bowl; turn dough in bowl to coat with oil. 
Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
PUNCH down dough. 
ROLL out dough. Start in center of dough, working outward toward edges but not rolling over them.
Top with your favorite toppings
Bake 425F for 11-14 minutes

*DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. 

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