This recipe yields 2 14" pizzas 🍕🍕
- 1 packet yeast
- 1 tsp sugar (or honey or whatever)
- 1 cup warm water (~110°F)
- 2 cups flour
- 2 tsp salt
- 2 tbsp olive oil
- 1 15oz can pizza sauce (Muir Glen is great)
- 16oz bag of shredded mozzarella cheese (low moisture is nice but not essential)
- other toppings (your choice!)
- Pizza stone, cast iron pizza pan, or a flat baking sheet*
- Saran wrap
- Parchment paper
- Large bowl
- Rolling pin
- Additional flat baking sheet
- I personally enjoy some 🍷 and listening to Dean Martin while I'm making pizza
*While you can use a baking sheet, I would highly recommend a cast iron pizza pan or a pizza stone.
- In a measuring cup, stir the sugar in the warm water until it dissolves fully.
- While stirring, slowly add the yeast to the warm water / sugar mixture. Try to keep the yeast from clumping. If it's clumping, you're probably pouring it in too fast. I like to mix it with a fork instead of a spoon.
- Cover the yeast mixture tightly with Saran wrap, and let it rise for ~5 minutes or until foamy.
- Pour the flour and salt into a large bowl. Make a small well in the middle to help the yeast mix well.
- When the yeast has risen, slowly pour it into the flour and add olive oil and mix well until it forms a ball.
- Knead the dough for a few minutes to ensure the yeast has worked its way throughout.
- Lightly drizzle olive oil into the bowl and coat the dough and sides of the bowl. (This keeps the dough from drying out and from sticking to the bowl).
- Cover the bowl with Saran wrap and a dish towel and let rise for 1-2 hours in a warm-ish spot. We want it to rise, but not to dry.
- While the dough is rising, cut parchment paper in a circle to the size of your cast iron pan (or pizza stone). This is also a good time to prep your toppings. Cheese, sauce, and toppings do best around room temperature.
- Once your dough has risen, set the oven to 550°F and place the cast iron skillet inside. We want the skillet to get as hot as possible.
- Punch down the dough and reshape into a ball. Keep the dough covered until you're ready to roll it out.
- Lightly dust the parchment paper and the rolling pin with flour.
- Place half the dough on the floured parchment paper and roll out with the rolling pin. If your dough is too wet, you may need to add more flour first.
- Spread the pizza sauce evenly on the dough, then add cheese, followed by your toppings.
- Helpful Hint: for toppings such as mushrooms, bell peppers, and other veggies, I like to try to remove as much moisture as possible ahead of time. It helps your dough stay crisp.
- Helpful Hint: I like to wait a few minutes after the oven hits 550°F to make sure the cast iron skillet is up to temp.
- Once the oven is at temp, use a baking sheet to slide the pizza and parchment paper on to the pan in the oven.
- Let the pizza bake for 7-10 minutes. More toppings will take a little longer to cook.
- When fully cooked, slide the pizza and parchment paper back onto the baking sheet and place somewhere to cool for a few minutes.
- Close the oven door and wait a couple minutes for the oven to reheat. Then repeat the process with the second pizza.
- Wait a few minutes for your pizza to rest
- Slice and enjoy!