Basic Pizza Crust
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.
Recipe by Cooking Light May 2002
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes
This recipe was updated for the November, 2012 25th anniversary issue.
Nutrition Facts
Per Serving:
751 calories; fat 4.4g; saturated fat 0.6g; mono fat 2g; poly fat 1g; protein 21g; carbohydrates 154g; fiber 6.1g; iron 9.4mg; sodium 300mg; calcium 31mg.