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.

This recipe goes with Mixed Pepper Pizza with Basil and Pine Nuts, Mexican Pizza, Pizza with Escarole, Roasted Peppers, and Olives

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.9g
  • Carbohydrate: 27g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 198mg
  • Calcium: 1mg

Ingredients

  • 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

Preparation

  1. 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).
  2. 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.
  3. Place dough on a lightly floured surface. Shape and top according to specific pizza instructions.
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