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Italian Feather Bread Pizza Dough

Italian Feather Bread Pizza Dough

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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Ingredients

20 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
  2. Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Footnotes

  • Cook's Notes:
  • Water should be hot-to-the-touch on your wrist before mixing into dough.
  • I have let the dough rise much longer than 5 to 10 minutes and just punch it down when I am ready to use it.
  • To bake, preheat oven to 400 degrees F (200 degrees C). Roll dough onto a baking sheet or pizza stone and add your favorite sauce and toppings. Bake pizza until dough is cooked through and cheese is melted, 20 to 25 minutes.
  • I like to make pepper, mushroom, and bacon topping. Fry 1 green and 1 red bell pepper in olive oil until soft but still a little firm. Then fry the mushrooms until cooked. Fry bacon as well. Place peppers, alternating the colors, and mushrooms on top; finish with bacon.

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Reviews

Read all reviews 30
  1. 32 Ratings

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Most helpful positive review

I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups...

Most helpful critical review

It's not bad, and it was very easy to make. I just prefer a more chewie crust, not such a bread texture. It rose nicely, had decent flavor. I'm from Buffalo and it just doesn't quite cut it.

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I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups...

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 diffe...

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,...

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 wron...

I made 1/2 the recipe as I was only making a 12"x18" pan please note that recipe submitter states that it should read 4 cups of flour in the original This turned out fantastic. I will be defin...

If you look at the ingredients, it says 2 cups of flour, OR AS NEEDED...but yes, definitely more flour. I also added lemon pepper, dried oregano, dried basil, and fresh minced garlic. I divided ...

Definitely had to add more flour but it still earns 5 stars for the end result. A nearly perfect restaurant quality texture, crisp on the outside while soft in the middle.

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 the...

Really nice pizza dough, and great to work with. I didn't have any quick-rise yeast, so I just used 2-1/4 tsp of active dry yeast that I buy in bulk, and let it rise about an hour. I also used t...

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