Recipes and Cooking Classic Pizza Dough 4.0 (22) 2 Reviews This 100-year-old recipe uses an egg to add richness. Several risings take place, yielding a lighter, tastier crust. A damp towel covers the dough during risings, keeping it extra moist. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Rise Time: 50 mins Total Time: 70 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 package active dry yeast 1 cup warm water (105 degree F to 115 degree F) 1 egg 3 tablespoon olive oil ¼ teaspoon salt 3 ½ - 4 cup all-purpose flour Directions In a small bowl, stir yeast into warm water; let stand for 5 minutes. In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 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). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Place in a greased 16x12x1-inch baking pan. Cover with damp towel and let rise for 20 minutes. Add desired toppings and bake as directed. Makes 1 (16x12-inch) izza, 2 (12-inch) pizzas, or 8 (7-inch) pizzas. Thin Crust Pizzas: Prepare as directed, except divide dough in half after Step 3; roll each half into a 12-inch circle. Use two greased 12-inch pizza pans instead of the 16x12-inch rectangular pan. Individual-Size Pizzas: Prepare as directed, except divide dough into 8 portions after Step 3; roll each portion into a 7-inch circle. Place in eight greased individual 7-inch pizza pans or place dough circles on greased baking sheets instead of the 16x12-inch rectangular pan. Print Nutrition Facts (per serving) 240 Calories 6g Fat 39g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 240 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 26mg 9% Sodium 84mg 4% Total Carbohydrate 39g 14% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.