By Our Recipe Contributor, Rebecca Spoolstra
This pizza dough is super straightforward and hard to mess up - don't be intimidated by making homemade dough with yeast! You can use it to make pizza, roll it up to make stromboli, or fold it over to make a calzone. Plus, this makes enough for two pizzas so it’s easy to freeze half of the dough for another meal.
▪1 1/8 cups warm water (100-105 degrees F)
▪3 teaspoons active dry yeast
▪1 1/2 Tablespoons honey
▪1 1/2 Tablespoons olive oil
▪3 cups all-purpose flour
▪1 teaspoon salt
▪1 teaspoon garlic powder
▪1 teaspoon dried basil
▪Whatever pizza sauce and toppings you want!
1. In a large bowl, combine the water, yeast, honey, and olive oil. Mix it with a spoon, then let it sit until foamy, about 10 minutes. Add the flour, salt, garlic powder, and dried basil. Mix it with a dough hook (preferred), stir with a spoon, or mix with your hands until the dough comes together. It should be smooth, not sticky. Spray the same bowl with non-stick spray then place the dough inside. Cover the bowl with a light towel and place it in a warm place to rise for at least 1 1/2 hours.
2. When ready to bake, preheat the oven to 375 degrees F. After the dough has risen, using a rolling pin or your hands, form it into your desired shape on a greased pizza/baking pan. Place the towel back over the dough and let it sit in the warm place for 10 more minutes before topping.
3. Continue to make the pizza with your desired sauce and toppings. Bake the pizza for 22-25 minutes or until the crust and cheese are both golden. Let the pizza set for a minute, then slice and serve!
This recipe makes enough dough for two pizzas.
If you want to freeze half of the dough for later use, simply put it in a Ziplock bag that's been sprayed with a little non-stick spray on the inside to keep it from sticking. Squeeze out the air, seal the bag, and pop it in the freezer. When you're ready to use it, set out the bag at room temperature for about 4-5 hours or keep it overnight in the refrigerator to defrost.
This recipe is originally posted here.