Pizza Dough. Our Healthy Pizza Crusts are always made with freshly sprouted whole grains. Angelic Bakehouse is free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. We use all-purpose flour because double zero is hard to find.
This no-rise pizza dough recipe involves mixing a few basic ingredients and patting the dough into the pan. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. You can have Pizza Dough using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pizza Dough
- You need 2 1/2 cup of flour.
- Prepare 1 tsp of sugar.
- Prepare 1 packages of dry active yeast.
- You need 1 cup of warm water.
- You need 1 tsp of salt.
- It’s 2 tbsp of Olive oil.
Transfer dough to an oiled bowl and brush top with oil. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed.
Pizza Dough instructions
- Put warm water into a bowl with yeast and sugar, mix lightly, let sit for about 5-10 minutes (until thickened).
- Mix in flour and salt while mixing (I use a fork), then mix in olive oil.
- Knead dough about 10 minutes, make it into a ball.
- Put it in a bowl and let it rise(double in size).
- Preheat oven to 425.
- Roll it out and add toppings.
- Cook for about 15 minutes.
- Tip: you can cut the dough into two and roll it out to make two thin crust pizzas, or you can take the dough and stretch making a more traditional rising crust pizza..
- Tip: been using the grill lately… Make your dough on a cookie sheet, cook it in the grill on low-medium for about 5 minutes, then put pizza on the grill without cookie sheet for 1-2 minutes. (nice crispy crust).
Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you. Quick and easy pizza dough, no kneading required. See the recipe plus a helpful video and have homemade pizza in under an hour. Grease a large bowl with cooking spray and set aside. The dough: Because pizza dough is made from just a few common ingredients, the ratios of flour to water and yeast to salt make a big difference in the final dough.
