I couldn’t make it through Lent without sharing our favorite pizza dough recipe. This is our go-to for pizzas, calzones and anything of the like. It’s fantastically easy and really delicious. Because this recipe is so versitle, I didn’t include cooking directions with the recipe – it can easily be subbed for refrigerated pizza dough in any recipe. We generally bake them on a pizza stone at 350F degrees for 15-20 minutes until lightly brown.
We generally make our pizzas personal-sized so that we can each top them the way we want. This recipe makes four small pizzas with roughly a 10″ diameter. In the interest of meatless Fridays, we topped ours with veggies this time – ham and pineapple and pepperoni, onions and peppers are also favorites!
(adapted from Finding Joy in My Kitchen)
Enough for 4 small pizzas
1 1/2 T. yeast
1 C. warm water
1/2 T. Salt
1 T. Olive Oil
1 T. Honey
1 C. Bread flour
2 C. All-Purpose Flour
In a large bowl, combine water and yeast. Let sit for 2 minutes. Add in oil, salt and honey and stir. Let sit for 5 minutes. Add the flour mixture and knead until the dough ball begins to stick together.
Place the dough in a lightly greased bowl and cover. Allow to rise for 30 minutes until the dough is doubled in size.
Turn out onto a lightly oiled surface and divide into four equal peices. Roll out as desired.