Pizza Dough


Double this recipe and freeze half after you knead it; you'll have faster fresh pizza for another night. Place dough in refrigerator overnight or until completely thawed.


6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 138
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 4.9 g
Carbohydrate 27 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 198 mg
Calcium 1 mg


1/2 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
1 1/2 cups bread flour
1 1/2 tablespoons cornmeal
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
2 tablespoons bread flour
Cooking spray


Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, cornmeal, oil, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes. Add 2 tablespoons bread flour, as needed, to prevent dough from sticking to hands (dough will feel tacky).

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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; shape into a ball. Lightly respray bowl; place dough in bowl, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

Place dough on a lightly floured surface. Shape and top according to specific pizza instructions.

Chef Annie Somerville,

Cooking Light

January 2004
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