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Fresh Pizza Dough

pizza dough

The olive oil imparts a subtle flavor and richness to this dough, and the crust bakes up tender yet chewy.  For a crispier or thinner crust, substitute semolina or bread flour, punch down after rising, and let rise again.

1     cup warm water (110 to 115°F)
2 1/4    teaspoons (1 packet or 1/4 ounce) active dry yeast
3 1/4    cups unbleached all-purpose, bread, or semolina flour
1    teaspoon salt
1/4    cup extra-virgin olive oil
    Olive oil for brushing bowl

Combine warm water and yeast in small bowl and stir to dissolve.

combine 3 cups flour with salt in bowl of heavy-duty stand mixer.  Mix with flat beater at lowest speed for 10 seconds, then add yeast mixture and 1/4 cup oil and mix 1 minute.  replace beater with dough hook and knead at medium for 3 minutes.  Pinch off piece of dough.  If it feels too sticky, continue kneading while gradually adding just enough of remaining 1/4 cup flour for dough to lose most of its stickiness.  If dry and crumbly, continue kneading the dough while gradually adding warm water, a tablespoon at a time, until it is no longer too dry.  Continue kneading dough until smooth and elastic, about 5 minutes total, then form into a smooth ball.

Brush large bowl with oil, add dough, and turn to coat all over with oil.  Cover bowl tightly with plastic wrap and set in warm place until dough is doubled in bulk, 1 and 1 1/2 hours; or refrigerate for up to 24 hours, punching dough down 1 or 2 times during rise.


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