Pizza Dough II

Pizza Dough II

Stephen Carroll 0

"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."

Ingredients 2 h {{adjustedServings}} servings 202 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
  2. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
  4. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
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Reviews 494

  1. 617 Ratings

Stacey B.

I have not made this recipe yet, but while reading the reviews I noticed many people having trouble ending up with a soggy crust and overcooked toppings. To avoid this, you must work with a pizza stone and a pizza peel. Place the stone in your oven, preheat the oven to 500 degrees. Allow the pizza stone to heat for 30 minutes at this temperature. Meanwhile prepare your pizza on your floured pizza peel (be sure to give your pizza crust a little shake on the peel prior to putting on your toppings so that you can add more flour if necessary - doing this will ensure that it will slide off easily onto the stone ). Once you are sure your pizza will slide off easily, top it however you want and then slide it very carefully onto the stone in the oven. Heating the stone for 30 minutes prior to baking the pizza will ensure a thoroughly cooked crispy pizza crust. Watch your pizza very carefully as it will cook fast at this temperature.


The dough is beautiful and tasty. I divided it into 3, and made a 16" pizza. But I think just dividing it in half for a pizza that size would be good too. It just depends if you like thinner or thicker crusts. After I rolled it out and let it rise for 10 or 15 minutes, I prebaked it for about 10 minutes at 350F. That helps keep the crust from getting soggy and you don't have to bake it so long with the toppings, which can easily burn at 425F.


I woke up this morning with the first thing on my mind being RATE THIS DOUGH! Last night I used this recipe to make pizza and calzones and it was PERFECT. I don't know if it was entirely this recipe or the new whole grain flour I used from Healthy Choice, but the taste and texture were very good. So, yes, I used the whole grain all-purpose in lieu of the bread flour (which I never use these days). I used the dough cycle of my bread machine and when I began to roll out my dough it was an absolute pleasure. It was doughy and yeasty, but no too sticky. I added parmesan cheese and pizza herbs and garlic to the dough which yielded a flavorful, flexible dough that rose slightly (not too thick). When I have used other pizza doughs, they have been rather hard to manage in comparison and have risen so much during baking that the recipe for pepperoni bread (also found on this site) was too "bready" in a lot of spots. I may still alternate w/ other pizza dough recipes, but at this point, this is by far my favorite, especially for calzones and pepperoni breads.