Both of my sons could live on pizza. And, believe it or not, homemade pizza is not that hard to make.
But because the oven is set at 425°, we don’t make homemade pizza very often in the summer. It heats up the kitchen too much. 🙁
We’ve tried several different dough recipes over the years. But recently we have fallen in love with The Food Nanny’s recipe.
- 1 TB active dry yeast
- 1 c. warm water (105-115 degrees)
- 2 TB olive oil
- 1 TB honey
- 1/4 tsp salt
- 3-4 c. all-purpose flour (or half all-purpose and half whole-wheat)
- Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.
- Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.
- If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.
- Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).
- Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.
- Note: I like this pizza crust best with half all-purpose flour and half whole wheat. I now keep my whole wheat flour in a canister right beside my all-purpose, so I can dip into and add whole wheat to almost any bread dough or pancake or waffle batter.