Recipe by lizard_c9
"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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1 3/4 cups
olive oil, or more to taste
all-purpose flour, or as needed
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. :)
Two cups of flour isn't even close to the correct amt ! I used at least 4cups and a lot more to knead the dough because it was so wet and sticky. It turned out tough and tasteless. I'm still wondering how this can be made with approx 2 cups of flour!!
I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups of flour and knead it, oil the bowl and let rise..turns out perfect every time
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.
Definitely had to add more flour but it still earns 5 stars for the end result. A nearly perfect restaurant quality texture, crisp on the outside while soft in the middle.
Great pizza Dough recipe this is a keeper, lots of flavor and great texture. one thing I had to add almost a cup and 1/2 extra flour in order to make it workable so the flour measurement is wrong but everything else is right on !
Baked at 450 for 25 minutes
Best pizza crust recipe I've tried. Substituted honey for sugar. A double recipe is probably sufficient for my family for one day.
OMG the best pizza crust I ever made, so happy don't have to try another recipe ever again,THANK YOU
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Feather Bread Pizza Dough
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 66
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