Chocolate Dessert Pizza Dough

[EGGARY]

I was watching on the Cooking Channel and I saw Dessert Ravioli using Chocolate-infused dough.  So I thought, "what about chocolate-infused Pizza Dough"?  So I Googled  it and came up with Chocolate Dessert Pizza Dough.  

Chocolate Dessert Pizza Crust

Description

Use this delicious chocolate pizza crust as the base for some tasty dessert pizzas.

 

Prep Time:

15 minutes 

Bake Time: 12 to 15 minutes

 

Number Of Servings:

1 (12-inch) pizza

Ingredients:

Crust:

1-3/4 to 2-1/4 cups all-purpose flour

1 envelope Fleischmann's® Pizza Crust Yeast

OR Fleischmann's® RapidRise Yeast

2 tablespoons sugar

3/4 teaspoon salt

2 tablespoons cocoa powder

2/3 cup very warm water (120° to 130°F)*

1-1/2 tablespoons butter OR margarine, melted

Dessert toppings as desired

 

Directions:

Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar, salt  and cocoa in a large bowl.  Add very warm water and butter; mix until well blended, about 1 minute.  

Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If not using Pizza Crust Yeast, allow dough to rest 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Top as desired. Bake on lowest oven rack 12 to 15 minutes or until crust is lightly browned. 

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

[EGGARY]

Would adding sugar to make the dough sweet effect the rise of the dough ?

[Laurie]

It could. For truly sweet yeast doughs (like cinnamon rolls), I use Saf-Gold, which is specially formulated. But the recipe above has a good load of yeast for the amount of flour. To be on the safe side, I'd proof the yeast separately in warm water before adding it, this seems to give better results.