Homemade Pizza Dough

Making pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.

This recipe goes with Grilled Pepper, Onion, and Sausage Calzones, Spinach and Ricotta Pizza

Yield: 2 crusts, 14 servings

Ingredients

• 1  package active dry yeast (about 2 1/4 teaspoons)
• 1  cup  warm water (100° to 110°)
• 1 1/4  cups  cold water
• 2  tablespoons  olive oil
• 1  teaspoon  sugar
• 1  teaspoon  salt
• 26.1  ounces  (about 5 1/2 cups) unbleached bread flour, divided
• Cooking spray

Preparation

1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Nutritional Information

Calories:

214

Fat:

2.9g (sat 0.4g,mono 1.5g,poly 0.6g)

Protein:

6.6g

Carbohydrate:

39.5g

Fiber:

1.4g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

170mg

Calcium:

8mg