Boboli Pizza Crust
Created by KittenCal on March 1, 2012
- Servings: 3
- Prep Time: 80m
- Cook Time: 25m
- Recipe #4786
Ingredients
- 2 1/4 teaspoon active dry yeast (for faster rising use 1 tablespoon yeast)
- 1 teaspoon granulated sugar
- 2 1/2 cups water (warm water, divided, 105 F)
- 6 tablespoons olive oil
- 4 1/2 to 6 cups bread flour (white)
- 1 1/2 teaspoons salt
- FOR TOP OF THE CRUST
- Kosher salt
- Black pepper
- Dried thyme or rosemary or Italian seasoning
How to Make
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Step 1: In a bowl dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy (if yeast does not foam discard and start again). After proofing yeast add remaining 2 1/4 cups water with remaining ingredients (start with 4 1/2 cups of flour and adding in more if needed). Knead dough until smooth and elastic (about 10-12 minutes)
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Step 2: Oil a large bowl Place dough in bowl, cover with a damp towel, and let rise for 34-40 minutes.
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Step 3: Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers. Allow the dough to rise in pans for about 45-50 minutes.
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Step 4: After rising lightly sprinkle tops of dough with kosher salt and your choice of dried herbs (use as much as you like). Bake bottom rack in a preheated 350 degrees F oven for 25 minutes. The baked crusts can be frozen and reheated at a later time.
Nutritional Facts
- Serving Size: 1 (411.9 g)
- Calories 865.8
- Total Fat - 31.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 0 mg
- Sodium - 1176.3 mg
- Total Carbohydrate - 132.2 g
- Dietary Fiber - 20.1 g
- Sugars - 2.1 g
- Protein - 25 g
- Calcium - 69 mg
- Iron - 6.7 mg
- Vitamin C - 0 mg
- Thiamin - 1.2 mg