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Quick Pizza Dough

Diet.Chef's picture
  Unbleached flour 1 3⁄4 Cup (28 tbs)
  Rye flour 1 Tablespoon
  Cornmeal 1 Tablespoon
  Quick rise yeast 1⁄4 Ounce (1 package)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Olive oil 1 1⁄2 Teaspoon

Put the unbleached flour, rye flour, cornmeal, yeast, salt and sugar in a food processor fitted with the steel blade; combine with on/off pulses.
In a small saucepan, mix the water with the oil.
Heat until warm to the touch (125° to 130°).
With the motor running, gradually add the hot liquid through the feed tube.
Process until the dough forms a ball, then process for 1 minute to knead the dough.
Turn the dough out onto a lightly floured surface; cover with plastic wrap and let rest for 10 minutes before shaping into crusts.
Preparation time: 5 minutes plus 10 minutes resting time Chef's note: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight.
Bring to room temperature before shaping into crusts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1060 Calories from Fat 96

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 982.8 mg40.9%

Total Carbohydrates 207 g69.1%

Dietary Fiber 12.4 g49.4%

Sugars 3.4 g

Protein 30 g60.9%

Vitamin A 0% Vitamin C 0.04%

Calcium 5% Iron 76%

*Based on a 2000 Calorie diet


Quick Pizza Dough Recipe