Pizza Dough Recipes

To freeze dough, place in a heavy-duty zip-top plastic bag coated with cooking spray inside. Seal and freeze. Place frozen dough in refrigerator overnight or until completely thawed.

Basic Pizza Dough

Yield: 1 (12-inch) crust

2 tsp. honey

1 pkg. active dry yeast (about 2 1/4 tsp.)

3/4 cup warm water (100-110 degrees)

2 1/4 cups all-purpose flour (about 10 oz.), divided

1/2 tsp. salt

cooking spray

2 tbsp. stone-ground yellow cornmeal

  1. Dissolve honey and yeast in 3/4 cup warm water in a large bowl, let stand 5 minutes or until bubbly (elevate yeast mixture above smaller bowl of steamy hot water to maintain warmth if needed). Lightly spoon flour into dry measuring cups; level with knife. Add 2 cups flour and salt to yeast mixture; stir until soft dough forms. Turn dough out onto lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough remaining flour, 1 tbsp. at a time, to prevent dough from sticky to hands (dough will feel lightly sticky).
  2. Place dough in a  large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough).
  3. Roll dough into a 12-inch circle (about 1/4-inch thick) on lightly floured surface. Place dough on rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers for form rim. Lightly spray surface of dough with cooking spray. Cover with plastic-wrap. Place dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

CALORIES 1155 (3% from fat); FAT 3.4g (sat. fat 0.6g); CHOL 0mg; SOD 1195mg; CARB 242.5g; FIBER 10.9g; PROTEIN 33.8g

from Cooking Light magazine, September 2005

Wheat Germ Dough: replace 1/4 cup all-purpose flour with 1/4 cup toasted wheat germ.

Asian Dough: add 2 tsp. raw sesame seeds.

Herb Dough: add 2 tbsp. chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).

Nutty Dough: add 2 tbsp. finely chopped walnuts or pecans.

Cheese Dough: add 2 tbsp. finely grated Parmesan or other cheese.

Pepper Dough: add 1 tsp. coarsely ground black pepper

Italian Cheese Dough: add 2 tbsp. finely grated Parmesan cheese + 1 tbsp. Italian seasoning blend

Pizza Dough

Yield: 1 (12-inch) crust

1/2 tsp. sugar

1 pkg. active dry yeast (about 2 1/4 tsp.)

2/3 cup warm water (100-110 degrees)

1 1/2 cups bread flour

2 1/2 tbsp. cornmeal, divided

2 tsp. extra-virgin olive oil

1/2 tsp. salt

2 tbsp. bread flour

cooking spray

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes (elevate yeast mixture above a smaller bowl of steamy hot water to maintain warmth if needed). Lightly spoon flour into dry measuring cups; level with knife. Add flour, 2 tbsp. cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto lightly floured surface. Knead 5 minutes. Add 2 tbsp. bread flour, as needed, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), 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; shape into ball. Lightly re-spray bowl with cooking spray; place bough in bowl, turning to coat top. Cover; let rise in warm place (85 degrees), free from drafts, 30 minutes.
  3. Roll dough into a 12-inch circle (about 1/4-inch thick) on lightly floured surface. Place on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tbsp. cornmeal. Top and bake according to recipe directions.

CALORIES 828 (12% from fat); FAT 11.4g (sat. fat 1.2g); CHOL 0mg; SOD 119mg; CARB 162g; FIBER 7.8g; PROTEIN 29.4g

from The Complete Cooking Light Cookbook, 2006

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