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Country Style Pizza Dough

Rate Country Style Pizza Dough

5 star  Avg. rating 5 from 2 votes.

Recipe Information

Category: Breads
Recipe Created By: Lynda Mitchell


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Ingredients

2 cups all purpose flour
3/4 tsp salt
1 pkg quick-rise yeast
3/4 cup water
cornmeal
olive oil

Directions

By Hand: In large bowl, stir flour, salt and yeast. Stir in very warm water (120-130 °F) until blended and dough comes away from sides of bowl. Knead dough 5 minutes.

If using KitchenAid mixer: Use dough hook. Add dry ingredients and water, blend on setting 2 until blended, then once dough is mixed and pulls away from sides of bowl, continue on speed 2 for another two minutes or so to knead the dough.)

Divide dough and shape into three balls. Place a few tablespoons of olive oil into a bowl, and coat each ball of dough with oil. Place on large cookie sheet. Cover with plastic wrap and allow to rise until doubled in size (about an hour or so) in a warm, draft-free location. (I used the inside of my oven, with the power off and the light turned on.)

Turn out onto a counter top or pastry board coated with corn meal. Shape by hand or use a pastry roller to form a individual-sized pizza crust. Form a rim if desired, and add toppings of your choice. Heat oven to 425 °F. Bake pizzas on bottom rack of oven until toppings are hot and crust is browned slightly and crisp. About 10 minutes.

Notes

Adapted from Good Housekeeping Magazine.

Recipe can be doubled easily.

Substitutions


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


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