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Sandra's Pizza Dough Recipe Recipe

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This recipe for Sandra's Pizza Dough Recipe, by , is from The MacNeil Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
June MacNeil

Category:
Category:
 

Italian


Ingredients:  
Ingredients:  
3 cups unbleached or all purpose flour
1 cup whole wheat flour
1 tablespoon quick rise yeast
1 teaspoon salt
1 cups warm water, 110 F
2 tablespoons olive oil plus additional tablespoon for oiling bowls.
1 large egg, room temperature
cup cornmeal

Directions:
Directions:
1. In large bowl, beat egg; add 2 tablespoons of olive oil and warm water. Using whisk, mix together.
2. Alternatively, a stand mixer with a dough hook can be used. beat egg in bowl with the whisk attachment; add olive oil and warm water, using whisk.
3. In another large bowl, combine 2 cups of the unbleached flour, whole wheat flour, and salt; whisk together until combined.
4.With stand mixer, replace whisk with dough hook. Combine remaining cup of flour with yeast and add to the liquids. Mix well.
5. Gradually add remaining four mixture and mix until flour is incorporated.
6. If using stand mixer, mix dough until smooth and elastic. Otherwise, turn dough onto lightly floured surface and kneed for 5-8 minutes until smooth and elastic. Divid dough into two equal balls.
7. Coat two large bowls with olive oil and place ball of dough in each. Cover with clean kitchen towel or Saran Wrap and let rise until double in size, approximately 1 hour.
8. Punch dough down. Sprinkle baking surface with cornmeal and roll each ball into desired size, depending on preference for crust thickness and/or pan sizes.

Number Of Servings:
Number Of Servings:
Makes 2-14 inch pizzas
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
During our early family years in Kingston, as I cooked and baked my way through newly purchased cookbooks, one of my experimenting paths led me to a Fleishman's bread making booklet. Brendon gave me a stand mixer with a dough hook and I became comfortable making yeast breads. I still have that faded, stained "booklet" and my memories of those delicious breakfast treats may be more vivid than Danielle, Josh, and Courtney's.The Cinnamon Rolls and Coffee Breakers were my favourites and also popular with family and friends. Coffee Breakers are made with a sweet bread base rolled flat and then folded and layered with butter, a cinnamon, brown sugar mixture and sprinkled pecans. The layered rectangle was cutting pieces, twisted, and then baked until the filling oozed a caramel syrup!

After nine years living in Kingston, we moved to Northville and our home, in farm country, was a fifteen minute drive from Kentville and New Minas. The local pizza shops didn't deliver to our area and when we wanted restaurant pizza, it meant a drive to pick it up. Because I was comfortable working with yeast breads, making pizzas at home was a natural progression and the next best thing! Danielle, Josh and Courtney would roll the crust, build their own personal pizzas by loading on their favourite toppings.

Making pizza crust dough is relatively easy and provides the best base for a successful pizza night. It allows for more variety from personal pizzas or dividing up larger ones into quarters or half pizzas with different toppings. The key to success when making pizza crust is making sure your water temperature is warm enough to activate the yeast.

 

 

 

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