Boswell Refrigerated Pizza Dough
I really like this dough because I can make one recipe of it, and have two crusts. Since we usually have our meatless day on Friday, we can have a veggie pizza on Friday, and then we can have a nice sausage pizza later on in the week. The dough stays nicely refrigerated until it’s ready to use. It also develops a nice slightly sour flavor in that time.
Make it Your Own
If you don’t want to put the Italian seasoning in the dough, or the cheese, you don’t have to. It’s fine just plain, but the extra ingredients give it more flavor. You also use other different ingredients – the pizza dough pictured had a little cheddar cheese in it, hence it’s rather orange appearance. You could add frozen spinach, or some tomato paste for another interesting flavor.
Let’s Get Cooking some Refrigerated Pizza Dough!
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 envelope Rapid Rise Yeast
- 1-1/2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F)*
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon Parmesan cheese
- Preheat oven to 425°F.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Place dough in well greased large bowl or container with a lid (should be at least 3-quarts in size.) Refrigerate for up to 5 days.