Large Pizza Dough Mix
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Bread flour, yeast and salt mixed ahead and stored airtight. Add olive oil and warm water, knead, let it rise, then shape thin or thick pizza crusts.
Ingredients
- 2 3/4 cups bread flour
- 1 package active dry yeast 1 standard packet is about 2 1/4 teaspoons
- 2 teaspoons salt
Equipment
- mixing bowl
- airtight jar
- baking sheet
Directions
- Stir the flour, yeast, and salt together in a bowl.
- Keep in an airtight container.
Notes
Add when baking: 2 tablespoons olive oil, 1 cup warm water. Toppings (for one pizza): 1 cup tomato sauce, 1/2 cup grated mozzarella, 1/3 cup freshly grated Parmesan, 1 teaspoon crushed oregano.
Put the mix in a large bowl, add oil and water, and beat until a ball forms. Knead on a floured surface 5 minutes. Rise in a greased bowl 90 minutes. Divide in half; shape each into a 12-inch circle. Thin crust: top right away. Thicker crust: rise another 30 to 45 minutes first. Bake at 425°F for 20 to 25 minutes.
Storage: dry mix up to 6 months airtight in a cool, dry place. Pizza refrigerated within 2 hours, 3 to 4 days; slices frozen about 1 to 2 months. Unbaked dough can be frozen after the first rise up to 1 month; thaw overnight in fridge.
Nutrition
Serving: 44g | Calories: 124kcal | Carbohydrates: 18g | Protein: 4.6g | Fat: 3.6g | Saturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 5.1mg | Sodium: 351mg | Potassium: 62mg | Fiber: 0.8g | Sugar: 0.4g | Vitamin A: 143IU | Vitamin C: 1.5mg | Calcium: 44mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 16 servings from the whole mix with 2 tablespoons olive oil, 1 cup tomato sauce, 1/2 cup grated mozzarella, 1/3 cup freshly grated Parmesan, 1 teaspoon crushed oregano; tomato sauce counted as tomatoes, grated mozzarella counted as fresh mozzarella, crushed oregano counted as dried oregano. Brands and portions vary, so use it only as an approximation.
