In a 1-quart saucepan, heat water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve yeast in the warm water. With a wooden spoon, stir oil, salt, sugar, and half of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, until the dough is easy to handle.
Lightly flour 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 the dough starts to stick, until dough is smooth and springy.
Spray a large bowl with cooking spray. Place dough in the bowl, turning dough to grease all sides. Cover the bowl loosely with plastic wrap; let rise in a warm place for 20 minutes. Gently push your fist into the dough to deflate it.
Cover the bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If the dough should double in size during refrigeration, gently push your fist into the dough to deflate it.)
Move the oven rack to the middle position in the oven. Heat oven to 425°F.
Place the dough on the center of an ungreased cookie sheet, 12-inch pizza pan, or square of parchment paper. Press the dough into a 12-inch round, using floured fingers. Press the dough from the center to the edge so the edge is slightly thicker than the center.
Spread the pizza sauce over the dough to within 1/2 inch of edge. If using parchment paper, slide pizza onto cookie sheet or pizza pan.
Add toppings for either cheese, pepperoni, Italian sausage, or hamburger pizza (see Tips).
Bake 15 to 20 minutes or until the crust is golden brown and cheeses are melted and lightly browned.
Cheese Pizza: Sprinkle pizza sauce with 3 cups shredded mozzarella cheese (12 oz) and 1/4 cup grated Parmesan cheese.
Pepperoni Pizza: 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.
Italian Sausage Pizza: 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.
Hamburger Pizza: 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.
If you would like to use a pizza stone for cooking the pizza, place the stone in the oven while the oven is preheating. Shape and top pizza on parchment paper. Slide parchment directly onto hot pizza stone using a pizza peel when ready to bake.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 1g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 0g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 150mg | 6% |
| Total Carbohydrate | 16g | 5% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 0g | % Value Not Available |
| Protein | 2g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 6% |
| Potassium | 40mg | 1% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
