Basic Pizza Dough

This recipe yields enough dough for one pizza; increase the batches according to the number of pizzas you want to prepare.

This recipe goes with Sausage Pizza (Pizza alla Salsiccia), Roasted Beet Pizza (Pizza alla Barbabietola Arrostito), Pizza Margherita

Yield: 1 (10-inch) crust; 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.8g
  • Carbohydrate: 12.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 146mg
  • Calcium: 3mg

Ingredients

  • 1/2 teaspoon dry yeast
  • 6 to 7 tablespoons warm water (100° to 110°), divided
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 tablespoon cornmeal

Preparation

  1. 1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
  2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  3. 3. Punch dough down; cover and let rest 5 minutes.
  4. 4. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.
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