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Pizza Dough Prestissimo

:  September/October 1995

Your rating: None Average: 3.9 (7 votes)

Use this quick dough for one large pizza or four calzones.


READER'S COMMENT:
"Quick and easy to make. Very yummy too =) "
Pizza Dough Prestissimo Recipe

Makes: 1 pound dough, enough for 1 large pizza (8 servings)

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate |

View Our Nutrition Guidelines »

Ingredients

  • 2 cups all-purpose white flour
  • 1 package quick-rising yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup water
  • 1 teaspoon extra-virgin olive oil

Try this recipe with:

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Preparation

  1. Combine flour, yeast, salt and sugar in a food processor and pulse to mix.
  2. Heat water and oil in a small saucepan or the microwave to between 125 and 130°F. With the processor on, gradually pour the hot liquid through the feed tube. Process until the dough forms a ball. Then process for 1 minute to knead. Turn the dough out onto a lightly floured surface. Cover with plastic wrap and let rest for 10 minutes. Whole-Wheat Variation: Substitute 1 1/2 cups all-purpose white flour and 1/3 cup whole-wheat flour for the flour in the above recipe. Proceed in the same manner.

Tips & Notes

  • Make Ahead Tip: The dough can be made ahead, enclosed in a plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.

Nutrition

Per serving: 113 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 1 g fiber; 292 mg sodium; 49 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Kid-friendly
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Baked Goods, yeast breads
Pizza
Ease of Preparation
Easy
Ethnic/Regional
American
Italian
Mediterranean
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
Microwave
Health & Diet Considerations
Diabetes appropriate
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1995
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