Pizza Dough

Prep Time
Cook Time
2h 30m
Ready In

"For individual pizzas, Recipe source: Bon Appetit (September 2004)"

Original recipe yields 6 servings


  • Serving Size: 1 (170.8 g)
  • Calories 449.3
  • Total Fat - 11.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 974.4 mg
  • Total Carbohydrate - 75.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.4 g
  • Protein - 10.5 g
  • Calcium - 17.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Brush bowl with oil.

Step 2

In a processor mix together the warm water and sugar. Sprinkle yeast over the mixture; stir to dissolve. Let stand for 10 minutes or until mixture bubbles. Add flour. 4 1/2 tablespoons oil and salt. Process one minute. Transfer dough to a floured board.

Step 3

Knead until smooth (5 minutes). Transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume (1hour).

Step 4

Sprinkle cornmeal over rimmed baking sheet.

Step 5

Divide dough into portions and then roll each into a ball. Space balls evenly spaced don being sheet. Spray a large piece of plastic wrap with cooking spray and place over dough; sprayed side down. Refrigerate for one hour before rolling and baking.

Tips & Variations

No special items needed.



This isn't as easy as my bread machine dough, but I like that it is easily halved for the two of us. My new bread machine only makes a large batch and I am sure in the bottom of my freezer I have a partial recipe I have forgotten about. I hate having to freeze the dough I don't use. At least this uses the food processor, which makes it easier. The hour resting time in the fridge really makes the dough easy to roll out. I made 2 10-inch pizzas.

review by:
(4 Jan 2016)