All purpose flour | 3 Cup (48 tbs) | |
Active dry yeast | 1 Tablespoon (1 Package) | |
Salt | 1 Teaspoon | |
Warm water | 1 Cup (16 tbs) (115° To 120°) | |
Cooking oil | 2 Tablespoon |
In large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt.
Add warm water and oil.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Thin Pizza Crusts: Cover dough and let rest 10 minutes.
For 12-inch pizzas, divide dough in half.
On lightly floured surface roll each half into a 13-inch circle.
For 10-inch pizzas, divide dough in thirds; roll each third into an 11-inch circle.
Transfer circles to greased 12-inch pizza pans or baking sheets.
Build up edges slightly.
Bake in 425° oven about 12 minutes or till lightly browned.
Add desired topping.
Return to 425° oven; bake for 10 to 15 minutes longer or till bubbly.
Pan Pizza Crusts: Cover dough and let rise in warm place till double (about 1 hour).
Divide dough in half.
Cover; let rest 10 minutes.
With greased fingers pat dough onto bottom and halfway up sides of 2 greased 11 x7x1 1/2- or 9x9x2-inch baking pans.
Cover; let rise till nearly double (30 to 45 minutes).
Bake in 375° oven for 20 to 25 minutes or till lightly browned.
Add desired topping.
Return to 375° oven; bake for 20 to 25 minutes longer or till bubbly.
Let stand 5 minutes before serving.
Serving size Complete recipe
Calories 1675Calories from Fat 302
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 1964 mg81.83%
Total Carbohydrates 292 g97.3%
Dietary Fiber 13 g52%
Sugars 1 g
Protein 44 g88%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet