Easy low-sodium Pizza Dough

Robert Thomas


Pizza dough is easy to come by in the markets these days but sodium level is along the lines of bread, just too much.

This uses 1/4 tsp of sodium, which is equivalent to 500 mg of sodium. Here it is spread out to four pizzas, so each dough portion should be about 125 mg.

The dough is very easy to make. It needs to sit out overnight in order to rise, so it's best to make it before going to bed.

Low-sodium cooking is all about preparation

pinch tips: How to Use Hand & Stand Mixers




12 Hr


1/4 c
whole wheat flour
3 c
all purpose flour
1/4 tsp
active dry rapid-rise yeast
1/4 tsp
1/4 tsp
white sugar
2 Tbsp
olive oil
1 1/2 c
warm (100 f degree) water
all-purpose flour for dusting

Directions Step-By-Step

Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil and warm water together in a large mixing bowl with a spatula until formed into a sticky ball of dough, about 3 - 4 minutes.
Cover the bowl with a light cloth or plastic wrap and allow the dough wo rise in a warm (80 F degree plus place for 18 hours.
The dough will have doubled in the bowl. Transfer the dough to a lightly flour-dusted surface and shape into a large square. Using a chef's knife, quarter this and reserve the individual portions for freezer storage.