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To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.

Jill Melton
Recipe by Cooking Light May 2002

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Recipe Summary

hands-on:
20 mins
total:
1 hr 53 mins
Yield:
2 (12-inch) pizza crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes or until bubbly. Weigh or lightly spoon 15 ounces flour (about 2 ¾ cups) into dry measuring cups; level with a knife. Add flour, salt, and olive oil to yeast mixture; stir to form a soft dough.

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  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 13 ounces flour (about ¼ cup), 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a bowl coated with cooking spray, turning to coat. Cover dough with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

  • Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

751 calories; fat 4.4g; saturated fat 0.6g; mono fat 2g; poly fat 1g; protein 21g; carbohydrates 154g; fiber 6.1g; cholesterol 0mg; iron 9.4mg; sodium 300mg; calcium 31mg.
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