Our foolproof dough delivers the most amazing pizza crust you’ll ever taste.
The long rising time results in a lovely texture and extra-rich flavour. It’s really
easy to make and can be stretched into either a regular or a thin crust.
HANDS-ON TIME
15 minutes
TOTAL TIME
24¼ hours
MAKES
1 crust,
about 8 slices
INGREDIENTS:
- 2 cups all-purpose flour (approx)
- 1 tsp quick-rising (instant) dry yeast
- ½ tsp salt
- ⅔ cup warm water (100°F/38°C)
- 2 tsp olive oil
DIRECTIONS:
- In a large bowl, whisk together 1½ cups of the flour, yeast and salt.
- Using a wooden spoon, stir in warm water and olive oil until ragged dough forms.
- Turn dough out onto lightly floured surface; knead, adding as much of the remaining flour, a little at a time, as needed to prevent sticking, until smooth and elastic, about 8 minutes. (Dough will still be slightly tacky but won’t stick to hands or work surface.)
- Transfer to greased bowl, turning to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Or let rise in warm draft-free place until doubled in bulk, about 1½ hours.)
- TO MAKE 12-INCH (30 CM) REGULAR PIZZA: On lightly floured surface, roll out dough into 12-inch (30 cm) circle; transfer to greased pizza pan. Add desired toppings. Bake on bottom rack in 500°F (260°C) oven until crust is golden, 12 to 15 minutes.
- TO MAKE 14-INCH (35 CM) THIN-CRUST PIZZA: On lightly floured surface, roll out dough into 14-inch (35 cm) circle; transfer to greased pizza pan. Add desired toppings. Bake on bottom rack in 500°F (260°C) oven until crust is golden, 12 to 15 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 8 SLICES OF 12-INCH (30 CM) REGULAR CRUST (WITHOUT TOPPINGS):
- Calories: about 125 cal
- Protein: 4 g
- Total fat: 2 g (trace sat. fat)
- Carbohydrates: 23 g
- Fiber: 1 g
- Cholesterol: 0 mg
- Sodium: 144 mg
- Potassium: 40 mg
- % RDI: 1% calcium, 11% iron, 23% folate.
VARIATION: HERB AND GARLIC PIZZA DOUGH
- Stir 1 tsp Italian herb seasoning and 2 cloves garlic, pressed, into flour mixture before continuing with recipe.
