Pizza Dough

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Pizza Dough
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Pizza Dough

Added by: on Dec 21st, 2010
You can make pizza using any of the basic white bread doughs and even sourdough, provided the dough isn't too wet and sticky to work with. This basic dough contains alive oil, making it perfect for pizza dough. The olive oil provides flavor and softens the crust. The dough is quite sticky; if .. more >
Prep Time:
10 min
Cook Time:
10 min
Ready In:
20 min



Original Recipe Yield: 1 serving (1 1/2 pounds dough)


  • 3 cups flour
  • 3/4 cup water (barely warm)
  • teaspoon 1/z active dry yeast (proofed in 1 tablespoon barely warm water)
  • 3/4 teaspoon salt
  • 6 tablespoons extra virgin olive oil
Nutrition Facts
Pizza Dough

Servings Per Recipe: 1

Amount Per Serving

Calories: 2081

  • Total Fat: 84.7 g
  •     Saturated Fat: 11.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1796.9 mg
  • Total Carbs: 286.2 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 1 g
  • Protein: 38.7 g

how is this calculated?

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Pizza Dough


Combine the flour, water, and activated yeast. Mix the dough on slow speed until the ingredients are well combined and cling to the paddle in a single mass.

Pizza Dough


Continue kneading until the dough pulls away from the sides and bottom of the bowl. Mix in the salt, then the oil. This immediately liquefies the dough so that it again clings to the walls of the mixer bowl.

Pizza Dough


Continue kneading the dough on medium speed until it stops clinging to the walls of the bowl and instead clings to the paddle.

Cooks' note:
Mix the flour, water, and yeast in a bowl. Add the salt and mix, then add the oil. Knead the dough with a stand mixer fitted with the dough hook on medium speed for about 7 minutes, or until the dough is smooth and passes the windowpane test. Turn the mixer to high speed if needed to get the dough to slap against the sides of the bowl. You may also, during this time, pull the dough off the hook a couple of times so that the dough is mixed evenly. Put the dough in a bowl and cover with plastic wrap. Allow to double in volume, at room temperature for about 4 hours, or at room temperature for 1 hour and then overnight in the refrigerator.


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Pizza Dough
Uploaded by: Allicia
another way to make pizza dough
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