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Homemade Pizza Dough
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Friendly URLs: /homemade-pizza-dough
30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
bread flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
granulated sugar
bread flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 37.2% of RDA
• Carbs: 45.6% of RDA
• Fat (total lipid): 26.9% of RDA
• Fiber: 15.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 18.6% of RDA
• Sodium: 0.5% of RDA
• Sugar: 3.3% of RDA
• Vitamin A (IU): 0.1% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 10.8% of RDA
• Manganese: 27.2% of RDA
• Niacin: 74.1% of RDA
• Potassium: 5.2% of RDA
• Zinc: 10.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
125
g
Calories
745
 
Fiber
4.40
g
Iron
0
mg
Protein
20.9
g
Sodium
8.25
mg
Sugars
1.22
g
Fat (total lipid)
16.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
For blooming the yeast.
 
2
cups
+
-
 
Warm. The ideal temperature to bloom the yeast is 110-120 degrees F.
 
1/2
tbsp
+
-
 
For mixing into the dough.
 
1/4
cups
+
-
 
Use your best olive oil for this one, it makes a difference.
 
5
cups
+
-
 
 
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PREPARATION
Bloom The Yeast
1.
Bloom the yeast in a small bowl by combining (a) 1 tsp of yeast (b) 1/2 tsp of sugar and (c) 1/4 cup of warm water in a bowl.
2.
Ideally, the warm water temperature will be 110-120 degrees F.
3.
I use a ceramic bowl for this, and prior to blooming the yeast, I pour some extra hot water I heat for tea into the bowl to warm the bowl up (otherwise, the warm water you use for blooming cools down too quickly as the bowl absorbs the heat). Just prior to blooming, I pour the water out to empty the bowl.
4.
You'll want to observe the yeast starting to become frothy prior to using it. This process begins within a few minutes but can take up to 15-20 minutes to complete. The yeast will start to float on top of the water if it's working.
5.
If the water just ends up looking like dirty water, your yeast is not viable and you should not proceed until you've obtained new yeast. It looks a little like chicken broth, or miso soup, if it's not viable.
Mixing the Dough
6.
Add all of the ingredients into your 5-quart mixer and mix using the dough hook attachment.
7.
The dough might be too sticky after the initial mix, and so feel free to add 1/8 of a cup of sifted bread flour and re-mix. Continue to add bread flour until the dough can be handled without hopelessly sticking to your fingers.
8.
You'll known when you're done when the dough is "slightly sticky", meaning, you can pick it up in your hand and then put it down without having any dough left on your fingers.
9.
Divide the dough into four equal parts and roll each part into a ball.
10.
Get out four small-ish bowls, pour 2-3 TBSP of olive oil into each bowl and coat the inside walls of each bowl with oil. Add one ball to each bowl.
11.
Cover the bowls with clear plastic wrap and refrigerate for 1-2 days.
12.
Over the next 12-24 hours, the dough will rise, assuming you were able to successfully bloom your yeast.
"PAIRS WITH" RECIPES:
NOTES, TIPS, TRICKS, HINTS, ETC:
If your yeast is no longer viable, the mixture of yeast, sugar, and water will look like dirty water. No bubbles, no froth. This means your yeast is no longer able to be activated and you'll have to get new yeast.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 745
Protein 20.9 g
Carbohydrates 125 g
Iron 0 mg
Fiber 4.40 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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