Pizza Dough

There are so many variations to the age old treat called Pizza!  Here’s a pizza dough that’s easy to make and we often vary the toppings based on what we have on hand.  Let us know your faves!


1 1/2 cups warm water (105 -115 degrees F)

2 teaspoons honey

1 package active dry yeast

Olive Us olive oil

4 – 4 1/2 cups all-purpose flour or bread flour (for whole wheat crust, replace 1 – 1 1/2 cups all-purpose flour with whole wheat flour)

2 teaspoons kosher salt

1/4 cup Olive Us olive oil




In a small bowl, stir together the warm water and honey. Sprinkle the yeast over top and let stand a few minutes until slightly foamy. Stir to dissolve the yeast.

Brush a large bowl with olive oil & set aside.

Option 1:  Mixing by hand

Mix 4 cups of the flour and salt together in a bowl.  Make a well in the middle and mix in the yeast mixture and 1/4 cup of the olive oil. Mix well with your hands. Transfer dough to a floured surface and knead dough 5-7 minutes, adding flour 1 Tbsp at a time, as necessary to form a smooth and elastic dough that’s no longer sticky.

Option 2:  Mixing in a food processor

In a food processor fitted with the plastic blade or dough hook, combine 4 cups of the flour with the salt. Cover.  With the processor running, slowly add 1/4 cup olive oil and the yeast mixture through the feed tube.  Process just until the dough forms a ball and all of the flour is incorporated.

Transfer dough to a floured surface.  Knead dough for 2 – 3 minutes adding flour 1 Tbsp at a time, as necessary to form a smooth and elastic dough that’s no longer sticky.


After the dough has been kneaded, place it in the prepared bowl.  Turn it once to oil the dough surface. Cover tightly with plastic wrap, making sure the dough doesn’t touch the wrap. Let rise at room temperature (70-72 degrees F) until double in size (1 – 1 1/2 hours).  Punch down the dough and divide into 2 portions.* Cover loosely with a clean tea towel or plastic wrap and let rest for 15 minutes.

On a lightly floured surface, roll one portion of the dough with a floured rolling pin into a circle about 13 inches in diameter or an oval about 1/4 inch thick. Or you can use your hands to pull one portion of dough into an oval or circle.

Sprinkle a baking peel (shovel like tool to slide pizza in and out of oven), pizza pan or inverted baking sheet with cornmeal.  Add desired toppings and bake according to directions. If desired, preheat a baking stone or inverted baking pan at 500 degrees F.

Makes 2 x 12-13 inch crusts

*At this stage, the dough portions can be placed in a storage container that’s been brushed with olive oil.  Cover and store in the fridge up to 24 hours.  Or place each portion of dough in a freezer bag that’s been brushed with olive oil.  Seal and freeze for up to 3 months.  Thaw in the fridge when ready to use.

Note: photo shown has mozzarella, brie and pepperoni toppings

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