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Gold Medal® Classic Pizza Dough

Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.

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( 12 Ratings)

12 Ratings

5 Stars 25%

4 Stars

3 Stars 42%

2 Stars 17%

1 Stars

Member Reviews ( 7 )

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Prep Time 20 min
Total Time 3 hr 0 min
Servings 8

Ingredients

1/2: cup water

1: package regular or fast-acting dry yeast (2 1/4 teaspoons)

1 1/4: to 1 1/2 cups Gold Medal® all-purpose flour or Better for Bread® bread flour

1: teaspoon olive or vegetable oil

1/2: teaspoon salt

1/2: teaspoon sugar

: Cooking spray to grease bowl

1: can (8 oz) pizza sauce

Toppings for desired pizza (below)

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Directions

1 In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
2 Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
3 Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
4 Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
5 Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

EXPERT TIPS

Expert Tips

Sprinkle pizza sauce with 3 cups shredded mozzarella cheese (12 oz) and 1/4 cup grated Parmesan cheese.

In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 cup chopped onion and 1 teaspoon Italian seasoning over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Pour into paper towel-lined strainer to drain. Spread beef mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.

In 10-inch skillet, cook 1 lb bulk Italian pork sausage and 1 cup chopped green bell pepper (if desired) over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. Pour into paper towel-lined strainer to drain. Spread sausage mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.

Arrange 1 package (3 oz) sliced pepperoni over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese (8 oz) and 1/4 cup grated Parmesan cheese.

Place the dough from center to the edge to form a 12-inch circle, using floured fingertips. The edge should be slightly thicker than the center to help hold the filling.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Crust and Sauce)

Calories: 80
Calories from Fat: 5),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 150mg; 150%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 6/5/2012 9:33:26 AM REPORT ABUSE iluvpie2 said:

Rating:

it was a great recipe. it was easy to follow. i didnt even use it for a pizza.this dough is really good for making sweet and savory turnovers!

This reply was: Helpful Inspiring

Posted 11/14/2010 11:10:05 AM REPORT ABUSE Pamrojo said:

Rating:

I just wrote a review and said to double the recipe to make the pizza and Calzones. Actually - you would need to triple it. However, you only need to use 2 packs of yeast - don't triple this unless you like really thick and fluffy pizza (we like the hand tossed thickness). If you are like me and you use the jar of yeast rather than individual packs, it would take 2 level teaspoons of yeast (for the double or triple recipe). To make the recipe as it is on the recipe page - use one level teaspoon.

This reply was: Helpful Inspiring

Posted 11/14/2010 11:02:47 AM REPORT ABUSE Pamrojo said:

Rating:

If you double this recipe, it will make enough dough for a good size pizza AND about 10 small (or 5 medium) Calzones. I like refrigerating the dough before working it as it helps with the elasticity. If you don't like a lot of salt - you can work with that - just decrease the amount you use. The salt is for taste anyway.

This reply was: Helpful Inspiring