Nonsense Pizza Dough Recipe
I got this pizza dough recipe from Cooks and it's been my favorite recipe to use since then.
I got this pizza dough recipe from Cooks and it's been my favorite recipe to use since then.
- Carbohydrate 1.90658832912988 g
- Cholesterol 0.750000000634013 mg
- Fat 1.85652166687272 g
- Fiber 0.00220833333333333 g
- Protein 0.242412500204152 g
- Saturated Fat 0.36261066678491 g
- Serving Size 1 1 (55g)
- Sodium 4.36791666920272 mg
- Sugar 1.90437999579655 g
- Trans Fat 0.0720281666906322 g
- Calories 25 calories
Step-by-step
- Preheat oven 450°F.
- Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.
- Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).
- (I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water.)
- Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.
- Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.
- Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.
- Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.
- Top with your favorite spaghetti sauce or pizza sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.
- Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.
- Bake for about 12-14 mins, but watch it!
- When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.
- Now enjoy the best pizza you ever had!
Standard flour and active dry yeast create a reliable foundation, but the printed ratios mask how easily this dough adapts to dietary shifts. Bread flour yields a chewier crumb due to higher protein content than all-purpose flour, yet both function identically within the 30-minute to one-hour rising window.
- Substitute the dairy milk with an unflavored, unsweetened plant-based milk at a precise one-to-one ratio without altering the liquid volume.
- Swap honey for maple syrup or agave nectar when catering to vegan diets, ensuring the yeast receives adequate simple sugars during the five-minute foaming phase.
- Knead the mixture for a full eight minutes on a lightly floured surface until the gluten network develops enough elasticity to resist tearing when stretched.
- Drizzle the rising bowl lightly with extra virgin olive oil to prevent a dry skin from forming over the dough ball during fermentation.
- Bake the assembled pie at 450 degrees Fahrenheit for 12 to 14 minutes until the bottom crust shows golden brown spots and the cheese bubbles actively.
Proper dough relaxation directly prevents the crust from springing back stubbornly during the final shaping process. Monitoring the bottom browning visually guarantees the right interior texture emerges before the toppings overcook.
