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Traditional Pizza Dough made with a Cresciuta Base
"This Traditional Pizza Dough is EXACTLY like the crust my Italian Grandmother would make for family parties!"
Traditional Pizza Dough From Scratch | Traditional Pizza Dough From Scratch | | | | | | Cresciuta | | | 3/4 tsp | | active dry yeast | | | 1/2 cup | | warm water (110*) | | | 1/2 cup | | unbleached, all purpose flour (plus 2 TB) | | | Second Dough | | | 1 tsp | | active dry yeast | | | 1 1/2 cups | | warm water | | | 3 1/2 - 4 cups | | unbleached, all purpose flour | | | 1/8 tsp | | salt | | | | | | | 1 | For the cresciuta: In a small bowl, dissolve the yeast in the warm water. Let rest, covered, for 10 minutes. Stir the flour into the yeast and blend well. | | 2 | For the second dough: In a large bowl, dissolve the yeast in the warm water, and let rest, covered, for 10 minutes. Add the crescuita to the second dough and mix well. | | 3 | In a seperate bowl, mix 3 1/3 cups of the flour and the salt. Add this to the large bowl with the yeast mixtures. Mix with your hands, or in a standing mixer with the dough paddle. When the dough forms a nice ball, add additional flour as needed to make a dough that is soft, yet slightly sticky. | | 4 | Turn the dough out onto a floured surface and knead with your hands for about 10 minutes, adding flour as needed to maintain a smooth, soft dough. | | 5 | Oil a large bowl, place the dough into it, and cover. Let rest in a warm spot for 2 -3 hours. | | 6 | Turn the dough out onto a floured surface. Pinch off a piece of the dough about the size of a lemon, roll it into a ball, and place it into a small jar that has been lightly brushed with olive oil. Cap the jar and refrigerate. This is your crescuita for the next time. Use it within the week. from now on, as long as you use it regularly, this will be your cresciuta for whenever you make pizza dough. You will only need to make the second dough, adding this to it, and removing a small ball to the small jar each time. | | 7 | Knead the remaining dough for 3 minutes. Divide the dough in half, and use it for pizza recipes, or breadsticks. It will keep, refrigerated, for up to 3 days. Or freeze it for future use. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 230.08 | | | Calories From Fat (3%) | | 5.95 | | | | | % Daily Value | | Total Fat 0.65g | | 1% | | | Saturated Fat 0.10g | | 1% | | | Cholesterol 0.00mg | | 0% | | | Sodium 39.21mg | | 2% | | | Potassium 84.38mg | | 2% | | | Carbohydrates 48.03g | | 16% | | | Dietary Fiber 1.87g | | 7% | | | Sugar 0.17g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 46.16g | | | | | Protein 6.79g | | 14% | | | | | | | | | | | |
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