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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Moisture Content of Flour

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).


 

Pizza Dough



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
1 tsp sugar
2 1/2 cups all purpose flour
1/2 tsp salt

Heat the water in the microwave until warm to touch about 110F to 115F. (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.

Nutrition Facts

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  
Cholesterol 0mg 0%
Sodium 293mg 12%
Total Carbohydrates 61g 20%
    Dietary Fiber 2g 9%
    Sugars 1g  
Protein 8g  
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 21%
Vitamin K 0 mcg Potassium 104 mg
Magnesium 18 mg