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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pizza Dough

Yield: 1-1/2 pounds dough
Prep 20 mins Stand 10 mins
Pizza Dough
Ingredients
  • 2 1/2 - 3  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1/2  teaspoon  salt
  • 1  cup  warm water (120 degrees F to 130 degrees F)
  • 2  tablespoons  vegetable oil or olive oil
Directions

1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.

From the Test KitchenWhole Wheat Pizza Dough:
  • Prepare as directed, except use only the 1-1/4 cups all-purpose flour mixed with the yeast and salt. Using a wooden spoon, stir in as much of 1-1/4 to 1-3/4 cups whole wheat flour as you can. Knead in remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Continue as directed.
  • Nutrition per serving: same as above except 168 calories, 5 g protein, 29 g carbohydrate, 4 g total fat, 3 g fiber, 98 mg potassium, 95 iron
Nutrition Facts (Pizza Dough)
  • cal. (kcal) 175,
  • Fat, total (g) 4,
  • carb. (g) 30,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • pro. (g) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • sodium (mg) 147,
  • Potassium (mg) 51,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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