Directions:
- In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
- Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
- Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
- Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
- Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.48 Kcal (2070 kJ) | ||
| Calories from fat | 45.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Sodium | 391.46mg | 16% | |
| Potassium | 9.64mg | 0% | |
| Total Carbs | 99.03g | 33% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 5.5mg | 31% | |
| Calcium | 3.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 286.6 Kcal (1200 kJ) | ||
| Calories from fat | 26.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 8% | |
|---|---|---|---|
| Sodium | 226.89mg | 16% | |
| Potassium | 5.59mg | 0% | |
| Total Carbs | 57.4g | 33% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 0.96g | 7% | |
| Protein | 10.63g | 37% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 3.2mg | 31% | |
| Calcium | 2mg | 0% | |
* 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
-
Johnson Family Cinnamon Rolls
Water, Vegetable oil, Nonfat dry milk powder, White sugar and 6 more.. -
Olive Bread for the Bread Machine
Water , plus, Water, Vegetable oil, Bread flour, Sugar and 3 more.. -
Apple Butter Bread for Bread Machine
Water, Vegetable oil, Apple butter, Sugar, Salt and 3 more.. -
Classic Sourdough Bread
Sourdough starter (i use bergy's), Warm water, divided and 4 more.. -
Mini English Muffins
Butter, Water, Undiluted evaporated milk, Active dry yeast and 5 more.. -
Strawberry Crepes
Crepes, Egg, beaten, Skim milk, Water, Vegetable oil and 7 more.. -
Easy No Rise Pizza Crust
Dry yeast, Warm water, Flour, Olive oil, Sugar, Salt -
Quick Pizza Dough
Water, Olive oil, All-purpose flour, Active dry yeast and 2 more.. -
Hamentashen With Yeast Dough
Active dry yeast (2-1/2 tsp), Sugar, Salt, Flour and 6 more.. -
Challah
Sugar, Active dry yeast , about 2 1/4 tsp and 8 more..
Also Try
-
-
-
Pizza Hut Stuffed Crust Pizza
Warm water (105 to 115f), Yeast, Sugar, Bread flour, Salt and 14 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
