The Best Pizza Dough Ever

1. Dissolve yeast in warm water in a bowl.

2. Stir in oil, sugar, salt and FOUR cups of the flour.

3. Beat until smooth.

4. Turn dough onto a floured surface.

5. Knead in enough flour to make dough easy to handle.

6. Knead til smooth 3 to 5 minutes.

7. Place in a greased bowl.

8. Cover and let rise in a warm place til double in size (about 45 minutes).

9. Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.

10. Bake pizzas 425°F for 25-30 minutes.

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Nutrient	Quantity
Total fats	54.5 g
Carbohydrates	9.1816 g
Energy	506.498 kCal
Water	473.908 g
Calcium, Ca	48.504 mg
Sodium, Na	9.756 mg
Total lipid (fat)	54.5 g
Manganese, Mn	0.0042 mg
Fatty acids, total saturated 16:0	4.4145 g
Fatty acids, total saturated 8:0	1.7985 g
Sucrose	9.1255 g
Choline, total	0.109 mg
Sugars, total	9.1255 g
Fatty acids, total saturated 10:0	2.0165 g
Fatty acids, total saturated 18:0	1.526 g
Ash	0.3474 g
Fatty acids, total saturated 18:1 undifferentiated	6.213 g
Copper, Cu	0.034 mg
Iron, Fe	0.034 mg
Carbohydrate, by difference	9.1816 g
Phosphorus, P	0.092 mg
Fatty acids, total saturated 18:2 undifferentiated	0.872 g
Fatty acids, total saturated 14:0	8.938 g
Zinc, Zn	0.0028 mg
Fatty acids, total saturated 12:0	25.615 g
Fatty acids, total polyunsaturated	0.872 g
Phytosterols	51.775 mg
Fatty acids, total saturated 6:0	0.109 g
Vitamin K (phylloquinone)	13.4615 g
Fatty acids, total saturated	44.4175 g
Fatty acids, total monounsaturated	6.213 g
Vitamin E (alpha-tocopherol)	2.0764 mg
Magnesium, Mg	9.664 mg
Potassium, K	2.668 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	2 teaspoons	0	0	0
Water	2 cups	0	0	0
flour	10 cups	0	0	0
active yeast	2 tablespoons	0	0	0
Vegetable oil	0.25 cup	469.79	0	54.5