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Best Yet Pizza Dough Recipe

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This recipe for Best Yet Pizza Dough, by , is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Hardy, mother of Jon Hardy

Category:
Category:

Ingredients:  
Ingredients:  
1/2-3/4 c. warm water (105-115) (divided)
1 pkg. dry yeast (about 1 T.)
1 tsp. sugar
2 c. flour
1 T. vegetable oil
1/2 tsp. salt
1 tsp. Italian seasoning

Directions:
Directions:
Combine 1/4 cup water with the yeast and sugar. Stir to dissolve the yeast and let stand until bubbly, about 5 min. Put the flour, oil, seasoning and salt into a food processor and process with a steel blade for about 5 seconds. Add the yeast mixture to the flour mixture and process about 10 seconds, or until well-blended. Turn the processor on and drizzle just enough of the remaining water through the feed tube so that the dough forms a ball that cleans the sides of the bowl. Process so the ball turns around about 25 times. Put the dough onto a 14-inch greased pizza pan. Cover with plastic wrap or large bowl and let stand 10 min. Pat the dough out so it covers the pan. If you want stuffed-crust dough, roll the edges around cheese sticks, separated in half lengthwise. Pre-bake 5 min. before adding toppings, then add desired toppings and bake 10-15 min. or until crust is golden and cheese is bubbly. 425 setting.

Personal Notes:
Personal Notes:
A great dough to pre-bake, then pop in the freezer for a quick pizza.

 

 

 

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