Pizza Dough Recipe

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Pizza Dough

tammy velasquez

By
@tvsweets

This recipe comes from a famous restaraunt named Brandi in Naples, Italy. I found it an old Italian cookbook and my husband is crazy about it! Hope you all enjoy it as much as we do.


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Serves:

3 14-inch pizzas

Prep:

1 Hr

Cook:

15 Min

Ingredients

1 1/4 c
tepid water (about 110 degrees)
1 pkg
fast-rising dry yeast
1/2 tsp
salt
1 Tbsp
olive oil
3 1/4 c
unbleached white flour
1/4 c
cornmeal

Directions Step-By-Step

1
In a large mixing bowl dissolve the yeast and salt in the tepid water. Add the olive oil, 1 1/2 cups flour, and the cornmeal. Beat or stir for 5 to 10 minutes to form a sticky batter. Knead in the remaining flour until the dough is soft and smooth. Place the dough on a clean counter and cover with the bowl. I like to cover the dough in a small amount of olive oil, but it is not necessary, before I cover it with the bowl. Let the dough rise until double in size, approximately 1 hr. Punch down the dough and divide into 3 equal parts.
2
To make the pizza, roll or pat out 1 part of dough on a lightly floured surface to a 14-inch circle. Place it on a lightly oiled pizza pan, or a pizza stone (you may add a little cornmeal to the stone first, if you desire). Add your favorite sauce and toppings and cook in a preheated oven at 450 degrees for 10-15 minutes, (depending on your oven) until crust is golden brown and toppings are bubbly.
3
If you are not making 3 pizzas, the remaining portions can be placed in a ziplock bag and refrigerated. Take the dough out and let it come to room temperature before rolling or patting it out. The dough is good for 2 to 3 days.

About this Recipe

Course/Dish: Other Breads
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy