Pizza Dough

Yield: 2 (12-inch) crusts
Source: Cooking Light Annual Recipes 2002 (originally August 2001 CL Magazine)
Comments from a PA Kitchen: This is far better than my old pizza crust recipe. I made this by hand instead of using the dough hook and I was glad I did. The first pizza I made with it was light and fluffy, lightly chewy inside and crispy outside (I rubbed a little olive oil on it). The second pizza I rolled too thin and I think I just messed with the dough too much and it got a little tough. Really good crust recipe. I made my pizza with olive oil instead of sauce, a little Italian cheese blend (Sargento), garlic slices, sundried tomatoes, goat cheese, and rosemary (a pizza I copied from a restaurant in Milwaukee called Oakland Trattoria). Delicious!


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


  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place the 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, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions.


Healthy Units: 15 per crust
CALORIES 761(11% from fat); FAT 8.8g (sat 1.2g,mono 5.2g,poly 1.3g); PROTEIN 20.7g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 1179mg; FIBER 5.8g; IRON 9.3mg; CARBOHYDRATE 146.5g

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