Pizza Dough

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!

Pizza Dough
(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.

3 thoughts on “Pizza Dough

  1. Pingback: Pear and Blue Cheese Pizza « Kate's Recipe Box

  2. Pingback: Pasta with Chicken Sausage and Broccoli | Kate's Recipe Box

  3. Pingback: Pasta with Chicken Sausage and Broccoli | Kate's Recipe Box

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