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Gold Medal® Classic Pizza Dough

Gold Medal® Classic Pizza Dough
  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.
By Betty Crocker Kitchens
Updated December 4, 2009
Make With
Make With
Gold Medal Flour

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)

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving (Crust and Sauce)
Calories
80
Calories from Fat
5
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
40mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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