Pizza Dough



2 (12-inch) crusts

Recipe from

Cooking Light

Nutritional Information

Calories 761
Caloriesfromfat 11 %
Fat 8.8 g
Satfat 1.2 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 20.7 g
Carbohydrate 146.5 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 9.3 mg
Sodium 1179 mg
Calcium 32 mg


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


Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the 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. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions.