Pizza Dough Mix
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A simple dry mix of bread flour, yeast and salt that keeps in the pantry. Add olive oil and warm water when you are ready to make two 12-inch pizzas.
Ingredients
- 2 3/4 cups bread flour
- 1 package active dry yeast (about 1 tablespoon)
- 2 teaspoons salt
Equipment
- mixing bowl
- airtight jar
- baking sheet
Directions
- Stir together and keep in an airtight container.
Notes
Combine one package of mix with 2 tablespoons olive oil and 1 cup warm water until a ball forms. Knead on a floured board 5 minutes; rise in a greased bowl 90 minutes. Divide in half and shape two 12-inch circles; for thicker crust, rise another 30 to 45 minutes. Toppings: tomato sauce (1 cup total), mozzarella (1/2 cup), Parmesan (1/3 cup), crushed oregano (1 teaspoon). Bake at 425°F for 20 to 25 minutes.
Storage: dry mix up to about 6 months in a cool, dry pantry; leftover pizza refrigerated within 2 hours, 3 to 4 days.
Nutrition
Serving: 26g | Calories: 101kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2.1g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 296mg | Potassium: 28mg | Fiber: 0.7g | Sugar: 0.1g | Vitamin A: 0.5IU | Vitamin C: 0mg | Calcium: 3.9mg | 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, tomato sauce (1 cup total), mozzarella (1/2 cup), Parmesan (1/3 cup), crushed oregano (1 teaspoon). Brands and portions vary, so use it only as an approximation.
