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
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.
My grammy made her just like this only about a cup or so more flour and we didn't have a cheese cloth to cover while letting it set and using a pillow case that is thin and not all knotted up woked great I am making this tonight to but putting my own kick to it and instead of olive oil I used bacon grease just to be different and added just a very light touch of veggie oil to the outside and to the bowl once I was done. :) I am making Just a plain cheese as it is my families favorite.
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. :)
OMG the best pizza crust I ever made, so happy don't have to try another recipe ever again,THANK YOU
The dough was easy to put together, however I needed to use 4 cups of flour. I ended up with 2 doughs (not a bad thing) ??
tried this today with my kids. we all loved "playing" with our food and it tasted great, too. we divided it, so each of us could make our pizza the way we wanted it. we did have to add a little more than 1 cup of flour.
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
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!
* 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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