No joke, this takes less time than it would take to get in the car, make sure you have your wallet, and go to the grocery store to buy a pre-made dough (or a frozen pizza). And my assumption is that anything homemade is probably healthier too, because who knows what preservatives these peeps are using now-a-days.
Anywho, Scott and I never make the same pizza twice. But I can easily say we make the same dough every time! It’s so yummy and easy. The key to making the perfect dough? A pizza stone.
I don’t bother dirtying any special kitchen gadgets for this because it’s just more effort. All you need is a bowl, some measuring cups/spoons and a fork.
Flour, active yeast, honey & salt
Mix 2 tbsp of honey in 1 cup warm water
Combine 2 tsp active yeast
1.5-2 tsp salt
Put 2 1/4 cup flour into separate bowl
Dig a trench in the middle of flour and pour in your water mixture. Mix it well with a fork.
Add your oil, making sure to get some oil on the sides of the bowl for when the dough rises. You know me, always trying to avoid using more dishes-which is why I stick to one bowl.
I throw some oil on my hands and squish the dough a bit to make sure everything is evenly incorporated. It’s definitely easier with oiled hands. I also prefer not to work with floured surfaces for 1. because they’re messy! and for 2. because I hate the feeling of flour by itself. Feel free to do your own thing and flour your hands if you’d rather…
While the dough is rising preheat your oven to 425. After that, clean UP! Now’s the prime time. It’s only like 3 dishes anyhow, but it’s worth getting it done.
Jeesh, this makes it seem like there are a million steps to this! Lightly mist your stone with oil. Now you can finally throw your dough on your pizza stone. No joke, throw it….in the middle if you can because it’s fun and it helps get the flattening started.
Make sure your hands are well oiled and that you do this quickly. The pizza stone is super hot and the dough starts cooking the second you throw it on there.
Have you ever made homemade dough and it just keeps shrinking back down every time you roll it with your rolling pin? The pizza stone helps the dough stay in place. Yeah–a pizza stone is life changing.
Pizza is our go-to meal and we put some weird stuff on it sometimes. We also never use actual pizza sauce. We prefer minced garlic, olive oil, and seasonings. It makes it taste less like a take-out pizza and more like a specialty pizza. I promise you this is so easy. Give it a try!
Unfortunately, this is not my original recipe-this is where I’ve adapted the recipe from!
- 1 C. Warm Water
- 2 tsp. Instant Yeast
- 2 tbsp. Honey
- 1½-2 tsp salt
- 3 tbsp. Olive Oil
- 2¼ C. All Purpose Flour (I use unbleached-but whatever you have is fine!)
- Feel free to add other seasoning to the dry flour before adding the wet ingredients. I like mine plain so I can build on it, but I have added rosemary and italian seasonings in the past & it's still super tasty.
- Combine warm water, honey, instant yeast, and salt.
- Stir to combine and let sit until yeast has combined with the water.
- Portion flour into large bowl.
- Dig a trench for the water to be added, pour in water, add your oil and stir to combine.
- Oil the rest of the bowl so the dough doesn't stick as it rises.
- Let the dough sit in room temperature to rise anywhere from 15 minutes-2 hours, or more. The longer it sits, the puffier it gets.
- Preheat oven to 425 (make sure pizza stone is in oven) Giving your dough time to rise.
- Take out hot pizza stone, spray with oil, and throw your dough on.
- Spread dough onto stone with oiled hands. Do this quickly because it gets hot FAST!
- We usually don't precook our dough, so this is when we sauce and add toppings.
- (If you're going to precook the dough I'd suggest no longer than 5 minutes.)
- Bake for 10-15 minutes or until desired color is achieved.
- This recipe is really good when doubled. You can freeze the leftovers and for some reason it tastes even better!