Parmesan Pizza Dough
- Pinch Sugar
- 1 cup warm water (105–115°F)
- 1 package active dry yeast
- 2 1/2 to 3 cups all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let rest 5 minutes until bubbly.
Combine 2 1/2 cups flour and Parmesan in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.
Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour.
Punch dough down with fist. Turn dough out onto lightly floured surface and shape into a ball. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Pizzazz® baking pan.
Click here for more information on our Presto® Pizzazz® rotating pizza oven.
