A simple dough

This is my never fail, go-to pizza dough recipe.

Pizza Dough adapted from Cooking Light Annual Recipes 2002. Yields 2 crusts.

  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 ¼ teaspoons)
  • 1 ¼ cups warm water (about 100°)
  • 1 ½ cups all purpose flour
  • 1 ¼ cups wheat flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Coat a large bowl with cooking spray. In a separate large bowl, dissolve sugar and yeast in warm water – I wait until the water is not scorching to the touch to add the yeast. Let the mixture stand for 5 minutes. Spoon flour into dry measuring cups.

If you have a food processor, briefly mix the flour and salt in the processor. While the machine is on, pour the yeast mixture and olive oil through the chute. Process the dough for 2 minutes or until it takes the shape of a ball and the dough is smooth and pliable.

If you don’t have a food processor, add 2 ½ cups of flour, salt, and olive oil to the yeast mixture. Stir the mixture until combined. On a floured surface, turn the dough out and knead until it is smooth and pliable, for about 10 minutes. While kneading, add a tablespoon at a time of remaining flour to prevent the dough from being too sticky to the touch.

Place the dough in the bowl coated with cooking spray. Turn the dough in the bowl until the spray coats the dough on all sides. Cover the bowl and let it rise in a warm, draft-free place (Cooking Light recommends 85°) for one hour or until the dough doubles in size. If you press the dough with 2 fingers and the indentation stays, the dough has risen completely. Punch the dough down and cover for 5 minutes. Divide the dough into 2 equal parts and shape each half according to your preference.

The dough can be frozen; I usually freeze half of it for later use. After letting the dough rise for the first time, punch the dough down. Shape the dough into a ball. Place the ball of dough into a freezer bag coated cooking spray, releasing all air from the bag before you seal it. The dough can be frozen for up to 2 months. Thaw frozen dough in the refrigerator overnight or for at least 12 hours.


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