Mommy's Kitchen - Recipes From my Texas Kitchen: Homemade Basic Pizza Dough


Sunday, June 1, 2008

Homemade Basic Pizza Dough

This is a very good pizza dough recipe. I use this recipe to make Iron Skillet Pizza. This dough is very versatile and can be used to make cal zones, pizza pockets, pizza bread or just one regular very large size pizza.

If using this dough to make Iron Skillet Pizza's I recommend using two large skillets. This recipe yields a large batch of dough. The end result is fluffy and chewy perfect for a deep dish pizza. Just throw on pizza sauce and whatever pizza topping you like.

Dissolve yeast in warm water with salt and sugar.

Add 2 cups of flour.. beat well. Add melted Crisco. Mix well add another cup of flour and knead on a well floured surface.

Mix well add another cup of flour and knead on a well floured surface.

Place the dough in a oiled bowl and let rest for 30 minutes. This pizza dough recipe is enough dough to make one very large pizza or two medium sized pizzas. This dough makes enough for two large iron skillet pizzas. 

If you don't have iron skillets I recommend using one large baking sheet. Add sauce and any pizza toppings of your choice and top with cheese. Put in hot oven (450 degrees) and bake until brown. 


Pizza Basic Dough

1 1/2 - cups warm water (110 degrees) 
1 - pkg dry yeast
1 - tsp salt
3 - cups all purpose flour 

3 - tablespoons melted shortening
1 - tsp Sugar

Dissolve yeast in warm water with salt and sugar. Add 2 cups of flour.. beat well. 


Add melted Crisco. Mix well add another cup of flour and knead on a well floured surface. Place the dough in a oiled bowl and let rest for 30 minutes. 

Divide dough and place in two well greased iron skillets. 

Add sauce and any pizza toppings of your choice and top with cheese. Put in hot oven (450 degrees) and bake until brown.

Adapted from: Memaws Manna Cookbook


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2 comments:

Whitehead's Monthly Menu said... #

Have you ever made this ahead of time and frozen it? I was thinking about using for some freezer meals?
Thanks
Amber

Donna Thiemann said... #

Yeast dough can be frozen after the first rise and then punch it down and shape it. Then it's ready for the freezer. To use thaw dough on the counter and bake as per recipe instructions!

I'm curious, why did you add the shortening? Pizza dough usually does not need any fat since you want the dough to hold up under the ingredients.

I'm excited to try your recipe since I never added the shortening to my Italian bread dough.

Thank you for your wonderful web site! It's beautiful here!