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."


2 h servings 202 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 620 Ratings


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 piz...

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 ...

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 re...

This is our favorite crust from all the recipes here. My husband asked me to just make this one every time from now on. This one gets even better after we freeze it and thaw it for later use. I ...

I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tast...

I make this dough in my bread machine, and it turns out great. You just put the liquid ingredients first and the yeast last, and allow first rise in the machine. After, roll it out, top, and b...

Perfect pizza dough! It keeps in the refrigerator, too. I made this five days ago, and baked half of it right away. I baked the other half today, and it was great. I baked it for 10 minutes,...

This dough is so good and inexpensive. I make enough for 3 pizzas and freeze 2 of them. Good recipe for breadsticks too. Thank you for sharing it.

I have made this recipe 3 times and each time it has been perfect. My husband used to work at a pizza place where they made dough from scratch. He had a great time tossing it and it ranked high...