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. :)
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.
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!
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.
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?
* 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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