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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%)
 

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