Pizza Dough II

SUBMITTED BY: Stephen Carroll PHOTO BY: SAMOYED

"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 3 pizza crusts

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INGREDIENTS

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

READ REVIEWS (215)

DIRECTIONS

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 28, 2003 by JESSIFIVE

The dough is beautiful and tasty. I divided it into 3, and made a 16" pizza. But I think just dividing it in half for a pizza that size would be good too. It just depends if you like thinner or thicker crusts. After I rolled it out and let it rise for 10 or 15 minutes, I prebaked it for about 10 minutes at 350F. That helps keep the crust from getting soggy and you don't have to bake it so long with the toppings, which can easily burn at 425F.

11 users found this review helpful

Reviewed on Nov. 7, 2005 by Nikki

I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tasted it, it was more like wheat bread with pizza toppings. If you're looking for traditional pizza dough, this is not it. The consistency is like bread, not dough...maybe from the bread flour. Also, dough takes longer to cook than toppings and is puffy and soggy. I won't be making this again.

10 users found this review helpful

Reviewed on Jun. 6, 2006 by Stacey B.

I have not made this recipe yet, but while reading the reviews I noticed many people having trouble ending up with a soggy crust and overcooked toppings. To avoid this, you must work with a pizza stone and a pizza peel. Place the stone in your oven, preheat the oven to 500 degrees. Allow the pizza stone to heat for 30 minutes at this temperature. Meanwhile prepare your pizza on your floured pizza peel (be sure to give your pizza crust a little shake on the peel prior to putting on your toppings so that you can add more flour if necessary - doing this will ensure that it will slide off easily onto the stone ). Once you are sure your pizza will slide off easily, top it however you want and then slide it very carefully onto the stone in the oven. Heating the stone for 30 minutes prior to baking the pizza will ensure a thoroughly cooked crispy pizza crust. Watch your pizza very carefully as it will cook fast at this temperature.

9 users found this review helpful

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