Prep 15 m
Chill 720 m
Bake 30 m



  1. 1 of 5 Sprinkle yeast over warm water in large bowl. Let stand until foamy, about 5 minutes. Stir to dissolve the yeast. Stir in 4 tablespoons of the olive oil, the salt and sugar. Stir in 3 cups of the flour to form a dough.
  2. 2 of 5 Turn the dough out onto a floured surface. Oil your hands with 1 tablespoon oil. Knead the dough, working in the remaining flour, about 4 minutes or until dough is smooth and elastic. Oil a large bowl with remaining 1 tablespoon oil. Place dough in bowl; turn the dough to coat all over. Cover with plastic wrap; refrigerate for 12 hours.
  3. 3 of 5 Remove dough from refrigerator. Turn out onto work surface. Knead until smooth and elastic. Divide in half. Let rest for 10 minutes.
  4. 4 of 5 Coat two 12-inch pizza pans with nonstick cooking spray. Sprinkle with cornmeal. Press half of dough into each pan, spreading out to the edges of the pan.
  5. 5 of 5 Heat oven to 400 degrees F. Spread 1/3 cup tomato sauce over each pizza. (If using eggplant, layer on now.) Sprinkle each pizza with 2 cups of the shredded mozzarella cheese.


  1. 1 of 2 If using eggplant, layer on after tomato sauce and before cheese.
  2. 2 of 2 Bake pizzas in 400 degree F oven for 30 minutes or until bottom of pizza is golden and cheese is completely melted. Let stand 5 to 10 minutes before slicing. Makes two 12-inch pizzas (8 slices each).
Nutrition Information for Pizzas
Servings Per Recipe:
Per Serving: 15 g Fat, total, 23 g carb., 15 g pro., 287 kcal cal., 512 mg sodium, 1 g fiber, 5 g sat. fat, 29 mg chol.