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READY IN 30 mins

Perfect Parmesan Pizza Dough

Read Reviews (8)

"This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months." — KRAFT Shredded Cheese

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Measuring All-Purpose Flour

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Original recipe makes 4 (12-inch) crusts Change Servings

5 cups flour, divided
1 cup KRAFT 100% Parmesan Grated Cheese
1 teaspoon quick-rise instant yeast

1/2 teaspoon salt
2 cups cold water
1/4 cup olive oil

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Directions

Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

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PREP 15 mins
READY IN 30 mins

Footnotes

BBQ Chicken Pizzeria Pizza recipe
Choose Your Toppings: Not sure what to put on your crust? Have some fun by creating your own combination of pizza toppings by mixing and matching toppings as desired.
Cook's Note: Since this recipe makes enough dough for 4 crusts, you can always have some dough on hand in your fridge or freezer for a quick pizza. Or, you can use all four right away for a huge pizza party!
Deep-Dish Pizza Dough: If making a deep-dish pizza, use half the dough for each crust and prepare pizza in 13x9-inch pan.
Nutrition Information Per Serving (1 piece (43 g)) : 130 calories, 3.5g total fat, 1.0 g saturated fat, 5mg cholesterol, 120mg sodium, 20g carbohydrate, 1g dietary fibre, 0g sugars, 4g protein, 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 8%DV iron.
Recipe nutrition information prepared by Food to Facts for Kraft Canada Inc.

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Reviews More Reviews

Most Helpful Positive Review

Oct 20, 2012

Thanks for sharing the recipe. My pizza dough never turns out. I followed this recipe without making any changes and it was perfect. My family loved it

—harleen

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Most Helpful Critical Review

Sep 07, 2011

I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water.

—HoiLei

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10 Ratings

Jul 14, 2012

This is such an unbelievable, probably best tasting pizza dough I have yet made. With some minor modifications this can be one of your favorite pizza dough recipes as well. I didn't have instant rise yeast so I used a package of rapid rise yeast instead, since I did this alternation I used warm water instead of the cold. I added a teaspoon of garlic powder to the dry ingredients and after kneading the dough I covered and let rise for about 2-3 hours until the dough doubled. I then divided into 4 balls and refrigerated remaining dough I wasn't going to use. When I have baked this at a 525 degree oven for 10 min my white pizza came out better than an authentic brick oven pizzeria (thats what my husband said). Overall just amazing! I never tried parmesan pizza dough before and now it will probably be my all time fav!! A must for a white pizza recipe!!! Try!!

—Alymade

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Jul 18, 2012

This recipe IS a "keeper" I too DID NOT have INSTANT YEAST...Iused RED STAR RAPID RISE YEAST and used WARM WATER mixed all ingredients in my food processor ..allowed dough to REST for 10 min. (This way the crust stayed THIN which We prefer)It rolled out perfectly Baking it on on a preheated pizza baking stone at oven temp. 450! LOVE the added parmesan taste in the crust!!!!!!

—conniemom

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Jun 07, 2012

I cut this recipe in half and used warm water instead of cold. Then I let the dough rise for about an hour before I rolled it out. It was good. The Parmesan adds nice flavor.

—kjeanclark

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Jan 03, 2013

It is a great recipe but I altered it slightly to suit my needs. I have made this recipe three times already and I used normal yeast (no such thing as instant or rapid in my local shop) and so I used warm water and let it rise for a couple of hours. I also came to the conclusion that other types of cheese (emental, cheddar etc.) are equally good. I found this out when I ran out of parmesan and I was too lazy to go buy just the parmesan when I had other great cheeses at home.

—JDolezal1

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Dec 10, 2012

I loved this recipe. Probably the best pizza dough recipe I have found. My family loves it!

—ejridder

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Aug 10, 2012

really good, really easy - thanks for a great recipe!

—hanson1326

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