Pizza Dough And Breadsticks
Pizza dough and breadsticks offer a delightful combination of chewy texture and a hint of savory flavors. Perfect for family gatherings or casual get-togethers, this versatile dough can be transformed into various styles of pizza or enjoyed as warm, garlicky breadsticks. Easy to make, it's a crowd-pleaser for all ages.
Ingredients
Instructions
- Combine yeast, water, salt, and sugar.
- Add to flour and combine thoroughly.
- Knead for 8 to 10 minutes.
- Cover and let rise for 1 to 2 hours, covered with a damp cloth.
- Punch dough down and divide into two equal parts.
- Grease two 15 x 9 x 1-inch pans with vegetable oil and lightly sprinkle cornmeal on the pan.
- Pat out dough in the pan or roll out and place in the pan.
Tips & Substitutions
For a more flavorful dough, consider adding herbs like oregano or basil. If you’re out of vegetable oil, olive oil works well as a substitute. Make sure your water is warm, not hot, to activate the yeast without killing it. Kneading the dough properly helps develop gluten, giving the pizza crust a nice chewiness.
Serving Suggestions
This pizza dough pairs beautifully with Dolly'S Spaghetti Sauce for a delicious homemade pizza. Serve your breadsticks warm with a side of marinara for dipping. For a complete meal, consider serving alongside a fresh salad, like Creamy Italian Pasta Salad, to complement the rich flavors of the pizza.
Storage & Reheating
Store any leftover pizza dough in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage; just wrap the dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw in the refrigerator overnight and bring to room temperature before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pizza Dough And Breadsticks contains roughly 234 calories, with 5g protein, 51g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the amount of water slightly, as whole wheat flour absorbs more moisture. The texture will be denser, but it will add a nice nutty flavor.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels light and airy to the touch. You can also perform the 'poke test'—if you poke the dough and it slowly springs back, it’s ready to be shaped.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling out. This can enhance the flavor as the dough ferments slowly in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).