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|Total: 1hr 15min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Lightly coat a large bowl with nonstick spray.
In a glass measuring cup, combine the water, sugar, and yeast. Let stand for 5 minutes, or until foamy.
In a food processor or bowl of an electric mixer fitted with a dough hook, combine 3 1/4 cups of the flour and the salt. With the machine running, add the yeast mixture and oil through the feed tube. Process just until the dough comes together in a slightly sticky mass. If using an electric mixer, mix on low speed for 2 minutes, or until the dough comes together in a slightly sticky mass.
Turn onto a lightly floured work surface. Knead for 4 to 7 minutes, adding the remaining 1/4 cup flour, if necessary, to prevent sticking, until smooth and elastic. Shape into a ball.
Place in the prepared bowl. Cover tightly with plastic wrap. Let rise in a warm place for 1 hour, or until doubled.
Punch the dough down. Shape into two balls.
To store the dough, place each ball in a resealable plastic bag, pressing out excess air. Refrigerate overnight or freeze for up to 3 weeks.Bring the dough to room temperature before shaping. This recipe can also be divided into 4 small crusts (6" diameter) or 2 thicker crusts (9" diameter).
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