2 LB PIZZA DOUGH RECIPE BREAD MACHINE RECIPES

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GOLD MEDAL® CLASSIC PIZZA DOUGH RECIPE - BETTYCROCKER.…



Gold Medal® Classic Pizza Dough Recipe - BettyCrocker.… image

Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

1/2 cup water
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sugar
Cooking spray to grease bowl
1 can (8 oz) pizza sauce

Steps:

  • In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
  • Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
  • Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
  • Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

Nutrition Facts : Calories 80 , CarbohydrateContent 16 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving (Crust and Sauce), SodiumContent 150 mg, SugarContent 0 g, TransFatContent 0 g

GOLD MEDAL® CLASSIC PIZZA DOUGH RECIPE - BETTYCROCKER.COM



Gold Medal® Classic Pizza Dough Recipe - BettyCrocker.com image

Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

1/2 cup water
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sugar
Cooking spray to grease bowl
1 can (8 oz) pizza sauce

Steps:

  • In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
  • Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
  • Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
  • Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

Nutrition Facts : Calories 80 , CarbohydrateContent 16 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving (Crust and Sauce), SodiumContent 150 mg, SugarContent 0 g, TransFatContent 0 g

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