← Back to Search Results
Italian, Sicily
Basic Pizza Dough

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Paste Base per la Pizza

Yield: Enough dough for 2 9-inch pizzas or 1 16-inch pizza

Ingredients

  • 1 envelope active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 3¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup melted lard or olive oil, plus extra for coating the dough

Directions

Put the yeast, sugar, and water into a small bowl. Stir and let rest for 10 minutes.

Mix the flour and salt in a large bowl and make a well in the center. Add the melted lard or olive oil to the yeast mixture and pour into the well. Work into a dough with a wooden spoon.

On a lightly floured board, knead the dough, folding it over and over until it is smooth and silky. Add a little flour as needed until the dough is no longer sticky. Shape the dough into a ball and, with olive oil on your hands, lightly coat the dough. Put it into a bowl and cover it with a dish towel. Let the dough double in size in a warm place. This takes about 1 hour.

When the dough has risen, follow instructions in individual pizza recipes.


© 2001 Giovanne Tornabene and Gilda Di Paola Tornabene

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

249kcal (12%)
8mg (1%)
0mg (0%)
0mcg RAE (0%)
63mg
12mg
6g
1g
2g
40g
0mg (0%)
292mg (12%)
1g (5%)
7g (11%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?