Jenny Gentile's Pizza Dough

5.0(39)

This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

by Beth Fleischer·published 1999-11-24

Breads

Servings

(6–10)

Total time

2h 30m

prep 30 min

Calories / serving

262 kcal

Ingredients (7)

serves

Instructions (4 steps)

01In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
02Allow to proof (sit) for 10 minutes.
03In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
04Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.