Basic Pizza Crust

recipe
To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.

Yield:

2 (12-inch) pizza crusts

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 53 Minutes

Nutritional Information

Calories 751
Fat 4.4 g
Satfat 0.6 g
Monofat 2 g
Polyfat 1 g
Protein 21 g
Carbohydrate 154 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 9.4 mg
Sodium 300 mg
Calcium 31 mg

Ingredients

1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
13 1/2 ounces all-purpose flour (about 3 cups), divided
1/4 teaspoon salt
1 teaspoon olive oil
Cooking spray
1 tablespoon cornmeal

Preparation

1. Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes or until bubbly. Weigh or lightly spoon 12.15 ounces flour (about 2 ¾ cups) into dry measuring cups; level with a knife. Add flour, salt, and olive oil to yeast mixture; stir to form a soft dough.

2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1.13 ounces flour (about ¼ cup), 1 tablespoon at a time, to prevent dough from sticking to hands.

3. Place dough in a bowl coated with cooking spray, turning to coat. Cover dough with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

4. Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

Note:

This recipe was updated for the November, 2012 25th anniversary issue.

Jill Melton,

May 2002
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