LeahS [Admin]12/13/10




This is my favorite basic pizza recipe. Top with your favorite topping and it will be gone in minutes. Prep time is resting time. See blog http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=19&Itemid=8






  • SERVING/YIELD
    4 medium pizza pies


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #349















  • dan











INGREDIENTS













  • 2½ lb white flour (or see note below *)










  • 1 Tbsp salt










  • 3 Tbsp sugar










  • 2¼ tsp dry yeast










  • 2 Tbsp oil










  • 3 cup water










  1. Place all the dry ingredients in mixer bowl and mix for 10 seconds. Add the water and mix on low for 2 minutes. Add the oil and mix on low for 2 minutes. Turn the mixer to high for an additional 2 minutes.




  2. Divide dough into 4 balls**. Coat each ball well with flour and cover. Let them rise 1 ½ hours.



  3. You then can refrigerate it or freezing it by placing in individual plastic bags. (coat with flour again to reduce stickiness.) Bring to room temperature before using the dough.



  4. Measuring flour
    * Weight and cup measurements of flour never equal each other. 8 cups of flour sifted is a lot less then 8 cups unsifted flour. If you have a kitchen scale, measure out 2 ½ lb. of flour. Otherwise, use 7 ½ Cup of unsifted flour. If your flour is freshly sifted pack your flour down.




  5. If you’re a beginner baker, add up to an additional ½ cup of flour. You’ll have a denser dough, but it will still taste quite good. If you are a more advanced baker, let the dough be sticky. Flour your hands well and flour your working surface well. You’ll be rewarded with an airy light dough.



  6. ** To shape the dough: With the dough in you hands, flatten it to small disk. Gather all corners into a pouch. Hold the dough so that the gathered edges are in your right hand and the rounded side is in your left. Keep rotating and pulling the corners until you have a seamless ball and no air pockets.




  7. 1 ball of prepared pizza dough
    5-6 Tbsp of pizza sauce
    6 handfuls of grated mozzarella or pizza cheese
    Cornmeal
    Using only your hands and plenty of flour (no rolling pin) stretch and pull the dough until you form a 12”-14” circle. Sprinkle cornmeal on baking paper and place the dough on top. Spread pizza sauce on top. Sprinkle with pizza cheese.
    Bake in a preheated oven at 475° for 13 minutes.
















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REVIEWS

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Average user rating from: 4 user(s)

Rating:
 
5.0   (4)
 
 

Best/Easiest Pizza Dough

Rating:
 
5.0
Reviewed by JanieS
February 12, 2013
 

I have made this many times and the dough seems fool proof! I use a spoon instead of a mixer and use my hands for a minute of kneading and it comes out perfect!
Thanks for sharing this super easy and delish recipe!

 

New Go-To Pizza Dough!

Rating:
 
5.0
Reviewed by ItsyBitsyBalebusta
May 17, 2012
 

Very easy to make and barely took any time! The instructions were clear and very helpful and the dough was the most cooperative I've worked with! Simple, delicious and a new staple recipe in our kitchen!

 

DELICIOUS PIZZA

Rating:
 
5.0
Reviewed by Tina
February 04, 2011
 

What a great recipe. Easy and very well loved by all of us! I used a pizza stone and cornmeal-better than any store bought pizza ever. The kids want this once a week for sure.

 

best pizza

Rating:
 
5.0
Reviewed by Mimi
December 15, 2010
 
Last updated: December 15, 2010

This pizza is unbelievable, you might just stop buying the ready made version. Thanks, the whole family loved it!

 
 
 
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