Pizza Dough

Cooking Light
1 (12-inch) pizza crust


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1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
2 cups all-purpose flour, divided
1 tablespoon cornmeal
1/2 teaspoon salt
Cooking spray


Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour, cornmeal, and salt to yeast mixture, stirring to form a soft dough.

Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Roll into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with your fingers to form a rim. Top and bake the dough according to recipe directions.

Created date

October 2003

Nutritional Information

Calories 968
Caloriesfromfat 3 %
Fat 3.6 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 1.5 g
Protein 29.2 g
Carbohydrate 200.2 g
Fiber 9.1 g
Cholesterol 0.0 mg
Iron 13.1 mg
Sodium 1177 mg
Calcium 43 mg