Pizza Dough

1 1/2 pounds dough (enough for 3 thin 12-inch pizzas; 12 servings)


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1 cup warm water (about 110°)
2 teaspoons (about 1 package) active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1 cup whole-wheat or white flour
1/2 teaspoon salt
1 tablespoon olive oil, divided


Prep: 10 Minutes
Rise: 1 Hours
Total: 1 Hour, 10 Minutes

1. Combine warm water, yeast, and sugar in a small bowl; let stand about 10 minutes or until yeast begins to foam.

2. Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 2–3 minutes or until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel, and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in size.

3. Refrigerate unused dough for up to 3 days in a zip-top plastic bag.

Created date

March 2011