Italian Feather Bread Pizza Dough Recipe - Allrecipes.com
Italian Feather Bread Pizza Dough Recipe
  • READY IN 20 mins

Italian Feather Bread Pizza Dough

Recipe by  

"This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    20 mins

Directions

  1. Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
  2. Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.
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Footnotes

  • Cook's Notes:
  • Water should be hot-to-the-touch on your wrist before mixing into dough.
  • I have let the dough rise much longer than 5 to 10 minutes and just punch it down when I am ready to use it.
  • To bake, preheat oven to 400 degrees F (200 degrees C). Roll dough onto a baking sheet or pizza stone and add your favorite sauce and toppings. Bake pizza until dough is cooked through and cheese is melted, 20 to 25 minutes.
  • I like to make pepper, mushroom, and bacon topping. Fry 1 green and 1 red bell pepper in olive oil until soft but still a little firm. Then fry the mushrooms until cooked. Fry bacon as well. Place peppers, alternating the colors, and mushrooms on top; finish with bacon.
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Reviews More Reviews

Jun 27, 2014

We LOVED this dough, but it definitely needs more flour. I started out w/ the flour as stated, but ended up adding in an extra cup to get it to come together, and almost another cup kneading it, until it was easy enough to handle. Once risen (I let it go about 1/2 hour and it rose beautifully), the dough was so soft and wonderful to work with. Very easy and delicious, just know that you may need more flour than called for. I will def be using this recipe again~YUM! Thanks for sharing. :)

 
Jun 19, 2014

I've not had great success with quick pizza dough in the past, because most of them have no chew to speak of and are either bread-y or like a cracker, depending on thickness. This dough is different. I used the full 2 TBLS of yeast specified, and bread flour, as it's what I had. I had to add almost another full cup of flour before I could even begin to knead it. I do live in Tampa, though, and it's June. Very humid here. After just about 10 minutes rise time, I ended up with enough dough to make two 13" pizzas. I paired them with a quick batch of Exquisite Pizza Sauce, another excellent AR recipe. I baked them at 550ºF on a pizza stone set on the bottom rack of my oven. The baked pies yielded puffy edges with a nice stretchy chew, just what a good pizza should be. This is the first quick dough I've felt comes close to my overnight cold rise dough. From start to finish, I had two excellent pizzas in under an hour. I think a 30 minute rise will make it even better, yielding even more oven spring and lots of puffy holes. Still, it's excellent as is. Give it a try, I think you'll like it.

 
Aug 17, 2014

This is the best dough recipe! I ended up having to leave after mixing, and put it in the fridge overnight, and didn't get to it till later that day, made pepperoni rolls,added some spices to the bread too. So light, and fluffy, great texture! A keeper for sure!

 
Aug 09, 2014

This was so good.I used a pizza stone and it was crispy and airy. I did add about 1 cup more flour and even after kneeding, it was still really wet and delicate dough. I let rise an hour and then used a rolling pin. Baked on preheated stone at 450 For 17 mins.

 
Aug 04, 2014

Tried this for a dinner party this week and my husband said it was my best ever dough! I did possibly add extra yeast as I thought I might have denatured the first teaspoon-full due to my water being a bit too hot (hence waited a little and then added the full amount again when no frothing was seen). My yeast was not quick action. I will definitely use this again. If you don't have quick action yeast, you might want to wait until you see some froth appear before attempting to combine the oil and water. Alternatively, you could add the oil and salt after waiting for the yeast to start frothing?

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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