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My review
Pizza Oven Dough
Rob Egbert
"Easy thin-crust pizza dough recipe handed down from my Italian grandmother."
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Ingredients
10 h 15 m servings 205 calsOriginal recipe yields 8 servings (2 thin-crust pizzas)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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
Per Serving: 205 calories; 2.6 g fat; 38.1 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 438 mg sodium. Full nutrition
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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 ...
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...
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 ...