The Best Pizza Dough

A variety of pizzas on a table as seen from above.


  • 1 package rapid-rise yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1 tablespoon dried oregano
  • 2 tablespoons garlic powder
  • 3 cups flour, a mixture of all purpose and whole wheat
  • Directions

    Dissolve yeast and sugar in warm water in a large bowl; let it stand until it starts to bubble. In the meantime, assemble the other ingredients. Mix salt, oil, spices and 1 cup flour into the dissolved yeast. Beat well. Add remaining flour, 1/2 cup at a time, beating well with spoon. When you have a very stiff dough, use your hands to mix in just enough of the remaining flour so that your dough is no longer sticky. Knead 20 turns and place dough into a warm, oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in warm place for 30 minutes. Punch down the dough and pat onto a greased pizza pan. Let rise again for 20 minutes. Top with your favorite, garlicky tomato sauce and choice of toppings. (Note: I?ve found that wilted spinach and feta cheese makes a good pizza. Adding as much as you prefer.) Place in cold oven, on the lowest rack and turn the heat to 500°. Bake for 20 minutes or until nicely browned.
    Mary Ann Dowd submitted these two recipes for Polenta Pizza, from Betty Crocker cookbook, and The Best Pizza Dough.

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