Quick-Rising Pizza Dough

Quick-Rising Pizza Dough

3 Reviews
From: EatingWell Magazine, May/June 1992

Here is a versatile foundation for healthful pizzas whose toppings can be as creative as your imagination and palate. A large-capacity food processor will cut down on kneading time.

Ingredients 8 servings

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  • 4-4 1/4 cups all-purpose white flour, divided
  • 2 packages Rapid-Rise yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 3/4 cups water
  • 2 teaspoons extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.
  2. Combine water and oil in a small saucepan. Heat until hot to the touch, 125 to 130°F. Gradually stir the oil and water mixture into the flour mixture with a wooden spoon. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover with plastic and let rest for 10 minutes. (Alternatively, in a food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1 1/2 cups water and oil to 125 to 130°F. With the motor running, gradually add the hot liquid. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes.)
  • Make Ahead Tip: 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 using.

Nutrition information

  • Per serving: 135 calories; 2 g fat(0 g sat); 1 g fiber; 25 g carbohydrates; 4 g protein; 91 mcg folate; 0 mg cholesterol; 1 g sugars; 0 IU vitamin A; 6 mg vitamin C; 7 mg calcium; 2 mg iron; 585 mg sodium; 70 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch

Reviews 3

August 31, 2016
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By: Claire
I dislike making my own pizza bases because they always flop. This recipe is amazing! Just perfect for those home made pizza nights with the family. Do not bake the crust before putting your toppings on. If you roll the dough out thin enough (I just eye-balled it) there is no under cooking. Also, the kneading is quite tiring but so worth it to get the perfect dough! I will be using this recipe as a staple in my kitchen.
March 17, 2010
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By: EatingWell User
This dough was very easy to make and it turned out fairly well. It wasn't a soft crust (as I prefer), but that might be because I pre-baked it slightly prior to putting on the ingredients. I'll have to try it again but without the pre-baking and see how it turns out.
February 20, 2010
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By: EatingWell User
Can this dough be frozen for future use?