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Recipe Summary

Yield:
2 (12-inch) pizza crustsNote: To freeze, follow directions for kneading dough and shape i
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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  • 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 for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface.

  • Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.

  • (Totals are for 1 (12-inch) Pizza Crust.)

Nutrition Facts

847 calories; calories from fat 11%; fat 9.9g; saturated fat 1.4g; mono fat 5.4g; poly fat 1.9g; protein 25.7g; carbohydrates 165g; fiber 12.7g; cholesterol 0mg; iron 10.2mg; sodium 1764mg; calcium 47mg.
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