Basic Pizza Crust

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.

This recipe goes with Malaysian Chicken Pizza

Yield: 2 (12-inch) pizza crusts
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 53 Minutes

Nutritional Information

Amount per serving
  • Calories: 751
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 154g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 9.4mg
  • Sodium: 300mg
  • Calcium: 31mg

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. 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. 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. 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. 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.

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