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Catalonian Crust

Catalonian Crust

This recipe makes enough dough for two 12-inch pizzas. Shape the extra dough into a ball, and freeze. Place in a zip-top plastic bag coated with cooking spray; seal tightly, and freeze up to one month. Thaw in the refrigerator 12 hours or overnight before use. Then follow recipe instructions.

This recipe goes with Majorcan Vegetable Pizza (Coca de Verduras)

Cooking Light MAY 2008

  • Yield: 2 (12-inch) crusts, 12 servings (serving size: 1 slice)


  • 1/4 cup warm water (100° to 110°)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 4 cups all-purpose flour, divided (about 18 ounces)
  • 3/4 cup water
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • Cooking spray


1. Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.

2. Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 18%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 32.7g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 100mg
  • Calcium: 7mg

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Catalonian Crust Recipe