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
First of all let me say that this recipe was really easy to fix, easy to follow instructions. We didn't like the texture of the finished product though and I have to agree with another person who wrote a review that the bread lacked flavor. We decided to give it another try and add herbs to the dough to see if that changes the flavor to where we like it. Since we just moved into this house and the oven is pretty new to us, we cut down the temp and left it in for almost the time that was suggested but the cheese was getting dark so we took it out earlier.
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 wasn't sure how to rate this. I didn't follow it very well. I started out with the intention of following it, but discovered I didn't have any eggs. Turns out, I'm glad I didn't. The egg makes the dough too cakeish. I wanted a lighter dough. I substituted about a quarter cup of hot tap water. The step I liked was stirring the oil and flour together. It seems to lighten the crust. I also didn't knead it but about two minutes. The more you knead it, the smaller and more uniform the holes in the crust made by the yeast are. I wanted more variation. It was easily elastic enough. It turned out just right as far as texture goes. Next time I'll add a bit more salt. I also don't understand people who want tons of flavor in the crust. Isn't that what you put the stuff on top for?
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.
i loved this recepie yummy
Great recipe and easy! Wonderful texture and flavor, easy to roll with rolling pin! When I spread by hand I end up with pits and holy pizza!
* 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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