One Pound Pizza Dough Abm or 1 1 2 Pounds
Create the perfect base for your homemade pizza nights with this versatile One Pound Pizza Dough recipe, designed for both beginners and seasoned bakers. Whether you're using an Automatic Bread Machine (ABM) or kneading by hand, this dough comes together effortlessly with a handful of pantry staples like all-purpose flour, olive oil, and active dry yeast. The result is a smooth, elastic dough that rises beautifully, ready to be transformed into delicious thin-crust or thicker, heartier pizzas. With just 10 minutes of prep time and customizable options for refrigerating or using immediately, this recipe is a must-have for crafting pizzas tailored to your favorite toppings. Perfect for family dinners, parties, or a cozy weeknight treat, this foolproof pizza dough will elevate your pizza-making game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup Warm water
- 1 tablespoon Olive oil
- 1 teaspoon Sugar
- 0.75 teaspoon Salt
- 2.25 cups All-purpose flour
- 1 teaspoon Active dry yeast
Instructions
If using an Automatic Bread Machine (ABM), add the ingredients into the machine's pan in the order recommended by the manufacturer. Typically, this means starting with the liquids (water and olive oil), then adding the sugar, salt, and flour, and finally sprinkling the yeast on top.
Set the ABM to the 'dough' cycle, and allow it to run until the dough is ready, according to your machine's programmed time.
If making the dough by hand, start by dissolving the yeast and sugar in the warm water. Let the mixture sit for 5 minutes or until it becomes foamy.
In a large mixing bowl, combine the salt and flour. Gradually add the yeast mixture and olive oil, stirring until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.
Once the dough is ready, punch it down to release the air. Shape it into a pizza crust or divide it into portions for multiple crusts, depending on your desired thickness and size.
Use immediately for your favorite pizza recipe, or store the dough in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
