Basic Pizza Dough for One Crust
1 package active dry yeast
1/2 cup warm water (105ş to 115ş)
1 1/4 cups all purpose flour* (1 1/4 to 1 1/2 cups)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the
oil, salt and sugar. Stir in enough of the remaining flour to make dough
easy to handle. Turn dough onto lightly floured surface; knead about 10
minutes or until smooth and elastic. Place in greased bowl; turn greased
side up. Cover and let rise in warm place for 20 minutes.
Punch down dough. Cover and refrigerate for at least 2 hours but no longer
than 48 hours. (Punch down dough as necessary.)
Description:
“Everyone loves pizza! This dough is great for Classic Four Seasons
Pizza (see recipe) or to make pizza with your favorite toppings.”
Yield:
“1 Crust”
Per serving: 317 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g Protein; 61g Carbohydrate; 0mg Cholesterol; 538mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : *If using self-rising flour, omit salt. One cup whole wheat flour
can be substituted for 1 cup of the all-purpose flour if desired.
Tip
One pizza too many? Wrap the partially baked extra pizza, label
and freeze no longer than two months. Heat oven to 375ş. Bake a
thin-crust pizza on a greased cookie sheet uncovered about 25
minutes and a thick-crust pizza about 55 minutes.
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