LoSo Pizza Dough2012-11-13
- Prep Time : 1:20 h
- Cook Time : 0m
- Ready In : 1:20 h
With a great pizza dough recipe, the possibilities are endless! Create your own unique low sodium combinations. This recipe makes two thick-crust pizzas, or four thin-crust pizzas.
Once made, this dough can be kept in the refrigerator for up to a week. Place the dough in the refrigerator immediately after kneading. Simply take the dough out of the refrigerator and allow it to rise for an hour before baking.
- 1 package yeast (2 1/4 teaspoons)
- 1 tablespoon honey
- 1 1/3 cup warm water
- 2 tablespoons olive oil
- 4 to 4 1/2 cups all-purpose flour
Combine yeast, honey, and water. Let sit for 10 minutes to proof the yeast.
Pour olive oil into yeast mixture. Add flour in 1/2 cup increments until the dough reaches the proper consistency (stretchy, pasty, but no longer sticks to the side of the bowl). Knead dough until smooth, with a slight sheen (7-10 minutes).
Place dough in a bowl coated with olive oil. Turn dough to coat. Cover bowl with moist cloth and place in warm place. Allow dough to rise until doubled in size.
Split into 2 equal portions for thick crust, 4 equal portions for thin crust. Form dough on pizza peel or pan and arrange toppings. Bake at 475°F. Bake thick crust for 15 minutes or bake thin crust for 6 minutes.
We used our KitchenAid mixer with the dough hook attachment to knead the dough in this recipe. We love our KitchenAid mixer, it makes low-sodium living a snap!
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