Pizza Dough II The Best Recipes
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| Pizza Dough II |
"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."
Ingredients :
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon white sugar
- 2 1/2 cups warm water (110 degrees F)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/2 cup whole wheat flour
- 5 1/2 cups bread flour
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 2H |
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- In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
- Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
- Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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