Pizza Dough

Pizza Dough

Servings: Makes 1½ pounds (680 g) of dough, two 12-inch (30 cm) crusts

This dough can be used for more than just the obvious, although who doesn’t love homemade pizza?


  • 1 cup (250 ml) warm water (105°F to 110°F [40°C to 43°C])
  • 1½ teaspoons (7 ml) granulated sugar
  • 2¼ teaspoons (11 ml) active dry yeast
  • 3 cups (750 ml) bread flour (unbleached, all-purpose flour may be substituted), plus additional for dusting and rolling
  • 1½ teaspoons (7 ml) kosher salt
  • 1 tablespoon (15 ml) extra virgin olive oil, plus more for coating the dough


Stir together the warm water, sugar and yeast in the Cuisinart mixing bowl. Attach the dough hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes.

While the yeast is proofing, combine the bread flour and salt in a separate mixing bowl.

Once the yeast is foamy, add the flour mixture and olive oil to the bowl and turn the mixer on to Speed 3 until dough comes together as a ball and cleans the side of the bowl.

Once dough ball forms, continue to knead on Speed 3 for about 4 minutes. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon (15 ml) of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon (15 ml) of water at a time.

Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.

Place dough on a lightly floured surface and form into desired crust size(s) or as directed by recipe.

Nutritional analysis per serving (2 ounces, based on 12 servings for two, 12-inch crusts):
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg • calc. 1mg • fiber 1g