Recipe by Ignazia Vella
"My home-made pizza dough; I make it 3 to 4 times a week."
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1 1/2 teaspoons
active dry yeast
sifted all-purpose flour
the egg is for the flour mix
Pretty good and easy dough. The instructions, however, are missing a step--there's an egg in this recipe but it's not clear when to add it. After trying this, I've now realized it goes into the dough--you need 1 1/4 cups of liquid, and the egg is the 1/4 cup. I made this in the bread machine--more out of laziness and wanting to multitask than anything else--and forgot to check it until it was done. That's when I realized it needed more liquid. No big; I just added in liquid (put in water bc I wasn't thinking) and let it go again. This made for a light, quick pizza dough that is perfect for a regular thick crust. If you like thin crust, you'd probably want to make two crusts out of it. Made it for D's Taco Pizza recipe and it worked well. thanks for the recipe!
I gave this five stars because it's good and it's easy to do and time to do it is next to nothing. It's a flexible recipe, too, as herbs can be added to the dough according to one's taste.
i loved this recepie yummy
the bread lacks flavor, and the cheese burnt too quickly using the suggested cooking time. it came out decent. will tweak it for future uses.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pizza Dough
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
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