2 hrs 15 mins
This recipe was e-mailed to me from Pamela Sheldon Johns at Italian Food Artisans. The recipe actually says that this recipe will make 6 individual pizze, but I got 3 good sized pizzas out of it. It was quite good (if I don't say so myself) for my very first foray into pizza making from scratch. Thank you, Pamela.
My Private Note
Units: US | Metric
- 1In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
- 2Add the pastry flour and salt and mix well.
- 3Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
- 4Shape the dough into a ball and put in a lightly oiled bowl.
- 5Turn the ball to coat it with oil.
- 6Cover and let rise in a warm draft-free place (75°F.) for one hour, until doubled in volume.
- 7Punch down the dough and divide it into three balls.
- 8Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
- 9This dough can be frozen for future use.
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Nutritional Facts for Pizza Dough
Serving Size: 1 (1340 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1005.4
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 3111.0 mg
- Total Carbohydrate 211.5 g
- Dietary Fiber 7.4 g
- Sugars 0.7 g
- Protein 27.8 g