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Pizza Dough

Yield 1 pizza (8 ounces)
1 1/2 pounds dough (enough for 3 thin 12-inch pizzas, 12 servings)

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

Nutrition 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

How to Make It

  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