Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Pizza Dough


I love pizza.  Anytime.  Anywhere.  Unfortunately, ordering up a pie of any kind on a regular basis is a sure and fast way to amply fill out those skinny jeans.  Have you ever checked the nutrition info on your favorite slice?  Most have around 350-450 calories per slice!  And let’s be real.  You’re not just eating one slice, are you?

So how does the avid pizza lover turn this greasy indiscretion into sensible fare?  The answer is to make your own!  This recipe makes a fantastic pizza, not to mention delicious bread sticks and calzone.  In fact, over the next few days I’ll be posting recipes for both Homemade Pizza as well as Twisted Herb and Cheese Bread Sticks for your eating enjoyment.

Pizza Dough
Enough for 2 extra-large (16″) pizzas or 1 extra-large pizza and 8 Twisted Herb and Cheese Bread Sticks


1 ¾ cups warm water (about 110 degrees)
1 teaspoon sugar
1 scant tablespoon active dry yeast
4 tablespoons olive oil (divided)
4 ½ to 5 cups all-purpose flour (half whole wheat flour may be substituted, if desired)
2 teaspoons Kosher salt

Combine the water, sugar, and yeast in a medium bowl and allow to proof for 10 minutes, or until you see a good layer of foam.

In the bowl of an electric mixer, combine 2 cups of the flour with the 2 teaspoons of salt.  Once your yeast has proofed, pour this along with 3 tablespoons of olive in with the flour.  Stir with a wooden spoon until well combined, and then stir in another cup of flour.  At this point, you can switch to the dough hook attachment for your mixer and begin to ‘knead’ at medium speed, gradually adding the remaining flour.  Knead for 5 or so minutes until your dough is smooth and elastic.  Bear in mind this is a soft dough.  Though you might be tempted to go beyond the recommended maximum of 5 cups of flour, you really shouldn’t have to.

Turn your dough out into a large bowl oiled with the remaining tablespoon of oil.  Turn to coat and then cover with plastic wrap.  Allow to rise in a warm spot until doubled in size, about 1 1/2 hours.  Once risen, divide into to portions and then carry on with making pizzas, calzone, bread sticks, or whatever else you dream up!

This dough can be frozen, by the way.  I do this by spritzing the inside of a gallon freezer zip-lock bag with cooking spray, adding the dough, sealing, and tossing in the freezer.  Pull it out the day before you wish to use it and thaw in the fridge.  Do try to thaw and use the frozen dough within a week or so for best results.

Nutrition information per serving (1/24 of recipe using all white flour): 105 calories, 2.5 g total fat, <1 g saturated fat, 18 g total carbohydrate, <1 g fiber, 2 g protein

Nutrition information per serving (1/24 of recipe using half whole wheat flour): 100 calories, 2.5 g total fat, <1 g saturated fat, 17 g total carbohydrate, 2 g fiber, 3 g protein

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