This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation."
-Ralph Waldo Emerson, American poet
It is really easy to make your own pizza dough. It will keep fair and will be usable the second day only if you wrap it very tightly in plastic wrap. Wrap it up like the wrapper on a Tootsie Roll and then place the individual balls inside a sealed plastic container.
As I've mentioned elsewhere, baking is essentially like working with a chemistry set. Exact measurements are important because of how a little more leavening agent or moisture can affect the finished product. The problem is that all of this can also be affected by the ingredients themselves.
For instance, the moisture content in flours varies greatly. Not only is this different between different manufacturers of flours, but flour loses moisture during storage.
As you knead or mix flour, it will pick up moisture. If it is a humid day you may actually need slightly more flour. Or, if your flour has been stored a long time, you may need less because of the lower moisture content. This is why baking is an art (um, chemistry).
Servings = 4 | Serving size =1 individual pizza
Cooking Time = 90 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
This dough will keep for about 36 hours in the refrigerator if wrapped tightly in plastic wrap. It will not be as good as fresh.
|1 cup||warm water|
|1 tsp||dry active yeast|
|2 1/2 cups||all purpose flour|
Heat the water in the microwave until warm to touch – about 110°F to 115°F. (I prefer to use a thermometer for this because if the water is too hot you will kill the yeast.
Place the yeast and sugar in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 - 7 minutes until foamy.
Add the flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
Serving size = 1 pizza
Servings = 4
Amount Per Serving
|Calories 291||Calories from Fat 7|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 2g||9%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 21%|
|Vitamin K 0 mcg||Potassium 104 mg|
|Magnesium 18 mg|