-
-
My review
Pizza Oven Dough
13
Rob Egbert
"Easy thin-crust pizza dough recipe handed down from my Italian grandmother."
Added to shopping list.
Go to shopping list.
Ingredients
10 h 15 m servings 19Original recipe yields 8 servings (2 thin-crust pizzas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Footnotes
- Cook's Note:
- Mix dough in a bread machine on the "Pizza Dough" setting if preferred. You can also knead the dough by hand.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
2/23/2017
2.23.17 I haven’t been baking much bread recently, so I had no bread flour on hand. I used all purpose flour, but I know it would have been even better with bread flour. Only one thing that ...
3/29/2018
My version of this recipe that worked for me• 2 cups of all purpose flour•1 cup of water•1 tsp kosher salt•1 whole packet of active eat•1 tbsp of sugar •1 tbsp olive oil x 2Heat the water up to ...
12/7/2017
I added butter instead of oil, 1 1/2 teaspoon of dry milk, and 1 1/4 teaspoon of fast rise yeast. I too mixed my yeast and sugar with 110ºF water and let it sit for 10 minutes. I did mix dough i...