So I have definitely discovered the best pizza recipe. I’ve been making pizza, whether with storebought or homemade dough, for YEARS. And I’m only 29 so… yeah. Lot of pizza since I was a teenager. I’m not super picky, honestly. Lot of bread, little bit of bread, meh, it’s all pizza.
Then my partners moved in.
They are not quite as free-thinking in the homemade pizza department as I am (WHICH IS TOTALLY FINE, I AM NOT UPSET ABOUT THIS, YOU’RE JUST MAKING ME STOP EATING BAD PIZZA). The first time I made pizza, it came out more like casserole, and hubby did not like it. Wifey wasn’t too fond either, but I believe they ate it anyway. Then I wanted to make pizza again and hubby was like…. but I don’t like it.
So I made it differently.
Still not a big fan.
We have hit the jackpot! I found this 5 Minute Pizza Dough recipe as published on Uncle Jerry’s Kitchen. But I can never leave well enough alone. I didn’t want a 5 minute pizza dough. I wanted to mix it and let it rise.
So I did! I mixed the honey, yeast, and warm water and let it proof. (The original recipe suggested making a cup of coffee while waiting – I opted for tea.) Then I added just a smidge over 2.5 cups of bread flour, along with the salt and olive oil. Obviously, humidity plays a part in how the dry:liquid ratio works, but the 2.5+ cups of flour worked perfectly for me. Smushed it around in the bowl with my hand (not quite kneading, but almost), drizzled olive oil on the dough and around the bowl, and covered and let it sit for an hour or so.
The result was a dough that didn’t try to seize back up on itself when I pressed it into the pan, and when cooked was light and airy and had that really yummy olive oil flavor. Hubby even proclaimed it to be “the best homemade pizza I’ve ever had,” which was a Big Deal.
As for the size of pizza – I used a pan that was a hand-me-down from my mother, and I honestly think it’s supposed to be the base of something? Not really quite sure what it’s original use was. But it’s somewhere around 12×15 inches, and this amount of dough turned out to be a perfect not-too-thick, not-too-thin crust in that pan. You can obviously make two or more smaller pizzas if you wish. I simply opted to do a large pizza that I went halfsies on some of the toppings.
Best Pizza Dough – adapted from Jerry’s Kitchen.
- 1 pkg active-dry yeast
- 2 tbsp honey
- 1 cup warm water
- 2 1/2 to 3 1/4 cups bread flour (see notes)
- 2 tbsp olive oil
- 1 tbsp salt
- Mix yeast, honey, warm water and let sit 3-5 minutes for proofing.
- Add bread flour, olive oil, and salt. (Note: Start out with 2.5 cups. If it’s still too wet, add more a little at a time until the dough starts to come together. If it’s too dry, add water a little at a time. Try not to go crazy.)
- Squish the dough around with your hands, whether in the bowl or actually by kneading a few times on the counter.
- Cover dough and bowl in a thin layer of olive oil, top with a kitchen towel, and let sit for an hour or so.
- Preheat oven to 450F – it needs to be completely hot before pizza goes in.
- Press dough into a pan – or more than one pan, depending on how you want to use it. Top with sauce, cheese, and all your favorite toppings, and bake in preheated oven for 12-15 minutes.
Hope you enjoy! As this is my first recipe post, if anything is unclear, please reach out to me and let me know so I can correct it and do better in the future!
Madd in the Kitchen, over and out!