Italian Feather Bread Pizza Dough

This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!

Step: 1

Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.

Step: 2

Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Per Serving: 307 calories; protein 8g; carbohydrates 51.3g; fat 7.5g; sodium 393mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.