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“Light, general-purpose pizza dough from the Atlanta Journal Constitution. This dough freezes well. To make a pizza, roll out the dough onto a floured pizza pan. Add tomato sauce, cheese and toppings. Bake at 500 degrees for 10 minutes.”
2 pizza crusts

Ingredients Nutrition


  1. In a small bowl, stir the yeast in the warm water and let proof for 10 minutes. Place the flour into the bowl or a mixer fitted with a dough hook.
  2. In a small bowl, combine the cold water, olive oil, honey and salt and mix well.
  3. With the mixer motor running on low, slowly pour the honey mixture in, then pour in the dissolved yeast. Process until the dough forms a ball around the dough hook. If it is sticky, sprinkle in additional flour by the tablespoons until it is easier to handle.
  4. Transfer the dough to a lightly oiled bowl, turn the dough once to coat with oil. Cover with plastic wrap and let the dough rest overnight (or at least 8 hours).
  5. Divide the dough into 2 pieces; roll each piece into a smooth, tight ball. Place on a floured plate, cover with plastic wrap and refrigerate until you are ready to make your pizza.

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