Try this Pizza Dough I recipe, or contribute your own.
- Carbohydrate 286.766527021306 g
- Cholesterol 0 mg
- Fat 24.0771733467327 g
- Fiber 10.1426668583818 g
- Protein 37.0948000472566 g
- Saturated Fat 2.08337520971468 g
- Serving Size 1 1 recipe (463g)
- Sodium 4764.30683940167 mg
- Sugar 276.623860162924 g
- Trans Fat 1.44881770996902 g
- Calories 1541 calories
Step-by-step
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Monitoring the water temperature at precisely 110 degrees Fahrenheit ensures the active dry yeast hydrates without thermal shock. Combining the flour, salt, sugar, and yeast thoroughly before adding the liquids prevents pockets of unblended salt from inhibiting fermentation. Vegetable oil coats the gluten strands, which limits excessive elasticity and prevents a tough, bread-like chew.
Evaluating Doneness by Sight and Touch
Without an instant-read thermometer, visual cues dictate when the crust has completed baking. The edge should register a deep golden brown, and the bottom crust must release easily from the pan with a firm tap. If the center sags or appears pale white, return the pan to the oven for additional two-minute intervals.
- Over-kneading creates excessive gluten, resulting in a shrinking dough ball that resists stretching.
- Under-hydrated flour produces a brittle crust that cracks under toppings.
- Resting the dough at room temperature for at least 30 minutes relaxes the gluten network for easier shaping.
