Quick-Rising Pizza Dough
Here is a versatile foundation for healthful pizzas whose toppings can be as creative as your imagination and palate. A large-capacity food processor will cut down on kneading time.
From EatingWell: May/June 1992
Yield: Eight 6-inch crusts
Active Time: 15 minutes
Total Time: 25 minutes
- 4-4 1/4 cups all-purpose white flour, divided
- 2 packages Rapid-Rise yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 3/4 cups water
- 2 teaspoons extra-virgin olive oil
- Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.
- Combine water and oil in a small saucepan. Heat until hot to the touch, 125 to 130°F. Gradually stir the oil and water mixture into the flour mixture with a wooden spoon. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover with plastic and let rest for 10 minutes. (Alternatively, in a food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1 1/2 cups water and oil to 125 to 130°F. With the motor running, gradually add the hot liquid. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes.)
- Make Ahead Tip: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.
Nutrition Per 6-inch crust:
135 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 25 g carbohydrates; 4 g protein; 1 g fiber; 585 mg sodium; 71 mg potassium.
Nutrition Bonus: Folate (23% daily value), Selenium (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch