Pizza Dough

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


1 pizza (8 ounces)

Nutritional Information

Calories 490
Fat 6 g
Satfat 1 g
Monofat 3.5 g
Polyfat 1 g
Protein 15 g
Carbohydrate 90 g
Fiber 7 g
Cholesterol 0 mg
Sodium 390 mg
6.4 g


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


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

July 2010
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