MY VERY FAVORITE PIZZA DOUGH
I found this recipe in an old church cookbook and have been using it for years now. Even though I have tried quite a few other pizza crust recipes, I always end up coming back to this one.
Provided by TexasToast R
Categories Low Cholesterol
Time 45m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
- Mix in 4 1/2 cups of flour. Then continue to add additional flour (up to 6 cups) and knead until dough is smooth and elastic (I use my Kitchenaid with the dough hook attached--dough should clean the side of the bowl).
- Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
- Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
- Punch down and roll dough to fit 2 large pizza pans.
- Top as desired.
- For a crust that is crispy on the bottom, place pizza on the bottom rack in a cold oven, set the oven for 500° and bake for about 20 minutes or if the oven is already hot, bake at 500° for 10-15 minutes (watch closely).
Nutrition Facts : Calories 169.1, Fat 3.9, SaturatedFat 0.5, Sodium 293.1, Carbohydrate 29, Fiber 1.4, Sugar 1.7, Protein 4.2
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