Pizza Dough

This recipe yields enough dough for two pizzas, so you can freeze half for another day. Bonus: This can easily be made gluten-free—the dough won’t rise as much, but it’s still delicious.

2 pkg active dry yeast

1 ½ cups warm water

1 Tbsp honey

2 Tbsp olive oil

3 ½ cups flour*

1 ½ tsp salt

*For gluten-free dough, replace the flour with 4 ¼ cups of gluten-free flour blend.

Prepare the Dough

Lightly oil a large mixing bowl with olive oil and set aside.

Fit your stand mixer with a dough hook. In the bowl of the mixer, combine the yeast, warm water, honey and olive oil. Quickly stir and then let the mixture sit—this allows the yeast to bloom, which signals that it’s working.

Once the yeast has bloomed (the top of the mixture will be tan and foamy), turn the stand mixer on low. Add 2 ½ cups of flour (or 3 ¼ cups of gluten-free flour blend) and the salt. Continue to mix on low until the flour is incorporated. Add the final cup of flour and turn the mixer to medium. Let the mixer do its work until the dough forms into a ball and pulls easily away from the sides.

Take the dough out of the mixer bowl and divide into 2 balls. Pop one ball into a freezer bag and freeze for another day (if desired). Put the second ball in the oiled mixing bowl, turn it to coat with oil and cover the bowl tightly with plastic wrap.

Leave the dough on the counter for about one hour; the dough should double in size.

Add the pizza sauce from this recipe:

Prepare the Pizza

Preheat the oven to 500°F. Lightly oil a large baking sheet or pizza pan.

Put the risen dough on the baking sheet and flatten the dough using your hands or a floured rolling pin. Mould your dough into a shape—circle, rectangle, or try your hand at an easy cartoon character—making sure the dough is pressed to your desired thickness.

Garnish your pizza with sauce (see our recipe), cheese and your choice of toppings, and bake for 10–15 minutes until crust is
golden brown.

Tip! If using the dough from the freezer, let it sit in the fridge for part of the day and allow it to finish rising on the counter. Then follow the same baking instructions