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Pizza Dough

Photo: Oxmoor House
Hands-on time 10 mins
Total time 1 hr, 5 mins
Yield Makes 2 pounds
Store-bought pizza dough is perfect in a pinch, but sometimes there's nothing like homemade. If you make this once, you'll make it again and again.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 teaspoon sugar
  • 2 cups warm water (100° to 110°), divided
  • 23.63 ounces all-purpose flour (about 5 1/4 cups), divided
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Cooking spray

Nutrition Information

  • calories 108
  • caloriesfromfat 0.0 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 3 g
  • carbohydrate 21.5 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 41 mg
  • calcium 5 mg

How to Make It

  1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes, or until bubbly.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir remaining 1 1/2 cups water into yeast mixture. Add 38 ounces (about 4 3/4 cups) flour, oil, and salt; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

  3. 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; cover and let rest 5 minutes.

  4. Divide dough into 4 equal portions; shape each portion into a ball. Roll out dough according to recipe directions, or place in a bowl coated with cooking spray; cover and refrigerate up to 2 days.

  5. Tip: For longer storage, coat dough balls with cooking spray; place each in a large heavy-duty zip-top plastic bag. Seal bags tightly and freeze up to 1 month. Thaw dough in bag in refrigerator overnight. Remove dough from bag. Reshape dough into a smooth ball. Place in a bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Proceed as directed in recipe.

Cooking Light Real Family Food