I am so excited to share this with you! This is my favorite pizza to make for several reasons: 1) It's delicious. way better than your delivery guy can bring you. 2) It's fail proof. If you are nervous about using yeast, or have bad memories of a raising bread just sinking, have no fear. This pizza dough is a great way to start working with yeast, and you don't need to wait for it to rise. That's right. When you want pizza, just throw the dough together, prepare your sauce and toppings, and boom baby.: deliciousness. So let's just say reason number 2 makes this pizza the best pizza of all time. But in case you need more reasons 3) It is delicious with whole-wheat! While the all-white version is splendid and divine, we make it with 100% whole wheat flour. And the beauty of this recipe is that even with all wheat it is so light, and fluffy, with a delectable chewy crust. Below you'll find all the keys to make an incredible pizza.
If you have any questions feel free to message me. I am eager for you to feel confident in your pizza skills.
Pizza Dough
1 (.25 oz) package or 2 1/4 tsp. instant yeast, also known as bread machine yeast
1 1/2 tsp. honey
1 cup very warm water (use your wrist to measure. Too hot and you'll kill your yeast. Too cold and your dough won't rise)
1 tsp. salt
2 T. olive oil
1 1/2 to 2 1/2 cups flour, all white, 100% whole wheat, or a mixture of both
1. Preheat oven to 425 degrees F. In a medium bowl, dissolve yeast and honey in warm water. (If using regular yeast, let it proof, or stand until creamy and foamy, about 10 minutes. With the instant yeast there is no need to let it proof. Magic I know. This is the yeast I use for everything and I highly recommend it!)
2. Stir in the salt and olive oil into the water yeast and honey mixture
3. Stir in 1.5 cups of flour and mix until combined and still wet.
5. Put dough back into bowl and let rest while you prep your sauce and toppings, at least 5 minutes.
6. Turn dough into a lightly floured surface and use fingers to push dough down. Roll out into a circle by rolling out the crust in a criss cross pattern with your rolling pin. You want to roll it out to be slightly larger than your pizza stone.
8.Using your fingers, tuck the extra dough on the edges underneath so that the dough is now the size of the stone, with a nice rolled crust.
9. Top pizza with sauce and desired toppings and bake in preheated oven for about 15 minutes. Check pizza to see if done, and add more time if needed.
10. Once pizza is pulled out, apply cold butter to crust as if you are putting lipstick on it. This gives the crust a delicious buttery taste and golden glow. Enjoy!
Pizza Sauce
We use a version of this one but with less honey, marjoram, cayenne and red pepper flakes. Make your sauce to your tastes, and don't be afraid to experiment! Homemade tastes a million times better than that jar of spaghetti sauce and it's cheaper too.
Pizza Tips
1.If you don't have a pizza stone, go get one. They are cheap and so great to work it. The beauty of the pizza stone is the stone absorbs seasons every time you use it. This results in tastier pizza each and every time you make it. Don't ever wash your stone with soap, as the pizza stone would then absorb that and your pizza would taste soapy too.
2. The more toppings the better. But make sure not to use pre-shredded cheese! The pre-shredded kind is covered with wax and will not melt together in the oven. Trust me on this
3. Put parmesan on top as the finishing touch, and make it the fresh kind. Not the kind from the can. It takes the same amount of time to put on the pizza and makes for a heavenly finishing touch. Trust me on this.
4. Hide your leftovers to make sure you get some for breakfast or lunch the next day.
5. If you are still feeling nervous working with yeast, refer to this tutorial on how to perfectly flour your dough. These tips ensure you have a light and fluffy dough for everything.