Pizza Dough II Good Recipes

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Pizza Dough II

"Makes three hearty pizza crusts. This dough also can be used to make calzones or can be frozen for later use."

Ingredients :

1 (.25 ounce) bundle active dry yeast
1 tablespoon white sugar
2 half cups heat water (a hundred and ten stages F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup complete wheat flour
5 half cups bread flour

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H

In a massive mixing bowl, dissolve yeast and sugar inside the warm water. Let sit till creamy; about 10 mins.
Stir the olive oil, entire wheat flour, salt and four cups of the bread flour into the yeast aggregate. Mix in the closing flour, 1/2 cup at a time, stirring properly after every addition. When the dough has pulled together, flip it out onto a lightly floured floor and knead till smooth and elastic, approximately eight minutes. Lightly oil a large blending bowl, vicinity the dough in the bowl and turn to coat with oil. Cover with a damp fabric and put in a warm place to upward push until doubled in quantity; about 1 hour.
Deflate the dough and turn it out onto a gently floured floor. Divide the dough into three equal pieces and shape into rounds. Cover the rounds and allow them to relaxation for about 10 minutes. Preheat oven to 425 tiers F (220 ranges C).
Use a rolling pin to roll the dough into the preferred form, cover it with your favorite toppings and bake at 425 degrees F (220 levels C) for approximately 20 mins or until the crust and cheese are golden brown.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it evenly, and make clean-up less complicated.

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