Monday, June 17, 2013

Homemade Pizza Dough

Homemade Pizza Dough


1 cup warm water (105 to 115F)
1 package active dry yeast
2 tablespoons shortening
¼ teaspoon salt
4 cups sifted all-purpose flour
2 teaspoons salad oil


1.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large mixing bowl; stir until dissolved.
2.                  Add shortening, salt, and half the flour .  Beat, with wooden spoon, until smooth – about 2 minutes.
3.                  Gradually add remaining flour, mixing with hand until dough is stiff enough to leave side bowl.
4.                  Turn out dough onto lightly floured board.  Cover with bowl; let rest 10 minutes.  Knead 8 to 10 minutes, or until smooth and elastic.
5.                  Place in lightly greased medium bowl; turn dough, to bring up greased side.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk – about 1 hour.  When two fingers poked into dough leave indentations, rising is sufficient.
6.                  Punch down dough with fist; turn out onto lightly floured pastry cloth.
7.                  Preheat oven to 450F.  Spread oil over bottom of 2 (12 inch) pizza pans.
8.                  Knead dough 2 to 5 minutes.  Divide in half; roll each into a 12-inch circle.
9.                  Fit each circle into prepared pan, pressing edges onto side of pan.  Spread with desired filling, below.
10.              Place pans on cookie sheets.  Bake pizza 25 minutes, or until crust is golden-brown and filling is bubbly.

Topping used here on pizza was ketchup, onions, bacon and cheddar cheese.
Cinnamon Rolls were made with the pizza dough, spread with butter, cinnamon and sugar. 

Homemade Pizza Dough was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Yeast Breads”, page 109 edition of between 1950 – 1960s.

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Thank You!

Shirley-Ann Pearman

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