Quick No Fail Pizza Dough
User Reviews
5
Quick No Fail Pizza Dough
Description
The dough begins by proofing yeast with warm water and sugar to activate fermentation, then mixing in olive oil and salt before gradually adding flour until the dough is moderately stiff. Kneading improves texture and gluten development, although a brief rise of 10 minutes before baking can be used to encourage a light crust. Longer rising (up to 1 hour) is optional for added chew and flavor.
The dough is spread into pizza pans greased with oil, brushed with olive oil on top, and baked at a relatively high temperature until the crust is golden and cheese melts. It serves as a versatile base for a variety of homemade pizzas.
Notes suggest that half whole wheat flour can be used for variation and provide a shortcut pizza sauce recipe made by blending canned tomatoes, oregano, olive oil, and salt.
Ingredients
- 1 tablespoon active dry yeast
- 1 cup water warm
- 4 tablespoons olive oil divided use
- 2 teaspoons granulated sugar or 1 tablespoon honey
- ¼ teaspoon salt
- 3 to 4 cups all-purpose flour or as needed
Instructions
- Preheat oven to 425°F.
- Mix the yeast, sugar and water in a small bowl, cover and let stand for about 5-10 minutes.
- Mix the 2 tablespoons olive oil, salt and yeast mixture in a large mixing bowl. Mix in 3 cups of flour, a cup at a time. If the dough seems sticky, add more flour, a couple tablespoons at a time.
- Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
- If time allows, you can let the dough rise 1 hour at this point. If allowing to rise, punch the dough down before fitting in the pans below.
- Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
- Let the dough rise 10 minutes.
- Brush pizza dough with remaining olive oil and top with pizza sauce, toppings and cheese as desired. Bake 15-18 minutes or until cheese is melted and crust is golden.
Notes
- Substitute up to half the flour with whole wheat flour for a heartier crust.
- Allowing a longer rise up to 1 hour improves flavor and texture but is optional for quick preparation.
- Use the shortcut pizza sauce made by blending canned diced tomatoes, oregano, olive oil, and salt for convenience.
- Nutrition information provided pertains to dough only; serving size approximates two slices per pizza if cut into eight slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272 | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 231mg | 10% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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