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Basic Pizza Crust

Hands-on time 20 mins
Total time 1 hr, 53 mins
Yield 2 (12-inch) pizza crusts
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.

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

Nutrition 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

How to Make It

  1. Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes or until bubbly. Weigh or lightly spoon 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 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.

Cook's Notes

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