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Pizza Dough

Pizza Dough

Health AUGUST 2010

  • Yield: 1 1/2 pounds dough (enough for 3 thin 12-inch pizzas; 12 servings)
  • Prep time:10 Minutes
  • Rise:1 Hour
  • Total:1 Hour, 10 Minutes

Ingredients

  • 1 cup warm water (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 warm 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 2–3 minutes or 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.

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