LuBella's Pizza Dough. LuBella's Pizza Dough LuBella's Creative Food Concepts. Sprinkle your seasoning on the dough. Fold in left and right corners of dough and press down..
Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. You can cook LuBella's Pizza Dough using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of LuBella's Pizza Dough
- You need 3 cup of Flour.
- You need 2 1/4 tsp of dry yeast.
- Prepare 2 tbsp of I use extra virgin olive oil.
- It's 1 cup of Very Warm Water.
- Prepare 1 tbsp of Sugar.
- Prepare 1 tsp of salt.
I like to make it in the morning and use it at dinner time. Spray large twist tie bags with cooking spray and place each ball of dough into bags. My favorite pizza dough: the big secret is how you proof the dough. My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza.
LuBella's Pizza Dough instructions
- Mix: yeast, salt, sugar in bowl of water mix well let stand 10 mins till yeast bubbles.
- When yeast is ready add flour and begin to mix.
- Continue to mix until dough starts getting sticky, take out of bowl and knead for approx. 10 mins..
- Add flour if needed, form dough into a ball and roll and seal bottom to a point..
- Push down to seal place in a round container and place a towel over it in a warm dry area let rise 1 hour until dough has doubled in size..
- Now your dough is ready to be stretched and begin forming your crust...have fun.....
This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning). Form your pizza crust: Dust the dough ball with a little flour. Begin to shape the dough on the countertop by gently pushing down while stretching. The packaging isn't the prettiest, but this is hardly a con when compared with the pros. One of my first and most popular recipes!