Boswell Refrigerated Pizza Dough

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!

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Boswell Refrigerated Pizza Dough

Refrigerated Pizza Dough - A great crust to use for any recipe calling for refrigerated pizza dough.

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Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings (slide to adjust): 2 crusts

Chef Adrienne Boswell

Course: Bread

Difficulty: Moderate

Allergen: Gluten

Calories per serving:

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Equipment

*

*Stand Mixer

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Ingredients

1x2x3x

• 2 cups all-purpose flour
• 1 envelope Rapid Rise Yeast, 2 1/4 teaspoons, 7 grams, 1/4 ounce
• 1-1/2 tablespoons sugar
• 1-1/2 teaspoons salt
• 1-1/3 cups warm water, 120 °F (49 °C)
• ¼ cup *olive oil
• 1 ¼ to 1 ¾ cups all-purpose flour
• 1 tablespoon Italian seasoning
• 1 tablespoon Parmesan cheese

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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

• Preheat oven to 425°F.
• 2 cups all-purpose flour, 1 envelope Rapid Rise Yeast, 1-1/2 tablespoons sugar, 1-1/2 teaspoons salt, 1-1/3 cups warm water, 1/4 cup olive oil
  Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute.
• Allow the flour to hydrate, covered, for about 15 minutes.
• Add the seasonings then gradually add enough remaining flour to make a soft dough.

  If you are doing this by hand, knead the dough on a floured surface, adding more flour as needed until smooth and elastic, about 6 minutes. Form the dough into a ball.

  If using the mixer, knead on 2 until the dough is smooth and elastic, about 4 minutes. Remove the dough to a floured surface and knead by hand for a few seconds. Form the dough into a ball.

  Place dough in well greased large bowl or containerwith a lid (should be at least 3-quarts in size.) Ref

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

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