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Pizza Dough

Pizza Dough

1 1/2 pounds dough (enough for 3 thin 12-inch pizzas, 12 servings)

Health JULY 2010

  • Yield: 1 pizza (8 ounces)

Ingredients

  • 1 cup warm water (just slightly warmer than body temperature, about 110°)
  • 2 teaspoons (about 1 package) active dry yeast
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 cup whole wheat or white flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil, divided

Preparation

1. Combine water, yeast, and sugar in a small bowl. Let stand about 10 minutes or until yeast begins to foam.

2. Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 2 to 3 minutes until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in size.

3. Refrigerate unused dough for up to 3 days in a zip-top plastic bag

Nutritional Information

Amount per serving
  • Calories: 490
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 15g
  • Carbohydrate: 90g
  • Fiber: 7g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Rs: 6.4g
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