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Recipes - Pizza Dough

Recipe Name

Pizza Dough

Submitted by

jenainwonderland

Recipe Description

Pizza dough w/out oil, has to be made 24 hours in advance.

Quantity	1	Quantity Unit	Pizza	Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Pizza Dough
Ingredients
Amt.	Measure	Ingredient



1	teaspoon	yeast, active dry
1	cup (8 fl oz)	warm water
3	cups	wheat flour, wholewheat
1 1/2	teaspoons	salt

Steps

Sequence	Step

1	Directions: 1. 1 Dissolve yeast in water, set aside. 2. 2 On a clean counter top or tabletop, toss by hand the flour and salt. 3. 3 Making a well in the dry mixture, pour in the yeast and water. 4. 4 Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough. 5. 5 Flour an area for kneading. 6. 6 Move the dough to the floured area and knead until smooth and elastic. 7. 7 Place the dough in a lightly oiled bowl, turn to coat and cover. 8. 8 Set the bowl in a warm draft-free spot for 1 1/2 hours to rise. 9. 9 Turn dough out of bowl, punch down. 10. 10 Divide into 4 rounds. 11. 11 Lightly oil a baking sheet and place the 4 rounds on the sheet. 12. 12 Cover with plastic wrap pressed right down around the dough. 13. 13 Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk. 14. 14 Punch down the dough and use as desired.
1	Directions: 1. 1 Dissolve yeast in water, set aside. 2. 2 On a clean counter top or tabletop, toss by hand the flour and salt. 3. 3 Making a well in the dry mixture, pour in the yeast and water. 4. 4 Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough. 5. 5 Flour an area for kneading. 6. 6 Move the dough to the floured area and knead until smooth and elastic. 7. 7 Place the dough in a lightly oiled bowl, turn to coat and cover. 8. 8 Set the bowl in a warm draft-free spot for 1 1/2 hours to rise. 9. 9 Turn dough out of bowl, punch down. 10. 10 Divide into 4 rounds. 11. 11 Lightly oil a baking sheet and place the 4 rounds on the sheet. 12. 12 Cover with plastic wrap pressed right down around the dough. 13. 13 Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk. 14. 14 Punch down the dough and use as desired.

Pizza topping

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