Homemade Pizza Dough (No Life Story Required)

INSTRUCTIONS (PREHEAT YOUR OVEN TO 425DEGREES)

1. ACTIVATE YOUR YEAST

Combine the warm water, sugar, and yeast in a large bowl. Let it sit for 5–10 minutes until it’s foamy.

2. MIX THE DOUGH

Add the olive oil, salt, and 3½ cups of flour. Stir until a shaggy dough forms.

3. KNEAD

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If it’s sticky, add the remaining flour a tablespoon at a time.

4. LET IT RISE

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

5. SHAPE

Punch the dough down and divide it into two equal portions for medium pizzas, or leave it whole for one large pizza.

Stretch or roll the dough to your desired thickness.

So…here’s where I do things a little differently.

6. PLACE & PREBAKE

Put flattened dough on a well seasoned pizza stone, mold to make your crust.

Rub a generous amount of olive oil on your dough.

Poke holes throughout with a fork.

7. BAKE

Bake at 400-425 for 25 minutes.

Here’s why I say my recipe is a little different: I cook my dough prior to toppings to ensure that it’s cooked through completely, and avoids getting soggy from wet sauce on wet dough. 

*KEEP YOUR OVEN ON*

8. PLACE TOPPINGS

Take out your cooked pizza crust and add toppings, start with sauce, then the heaviest toppings first (meats, veggies). Top with the cheese of your choice (my preference is mozzarella/provolone blend).

9. FINAL BAKE

Stick completed pizza back into the oven for another 15-20 minutes, peek into the oven to see when the cheese browns-your pizza is done!

Wanna be a little extra? here’s some add-ins:

Garlic Parmesan

2 teaspoons garlic powder

¼ cup finely grated Parmesan cheese

Italian Herb

1 tablespoon Italian seasoning

1 teaspoon garlic powder

Rosemary & Sea Salt

1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)

Sprinkle flaky sea salt on the crust before baking.

Everything Bagel

Brush the edge of the crust with olive oil.

Sprinkle generously with Everything Bagel seasoning before baking the first go round of the dough.

Cheesy Crust

Add ½ cup shredded mozzarella or cheddar to the dough while mixing.

For an extra cheesy pizza, place fresh mozzerella pearls around the rim before folding the dough over.

Spicy Herb

1 teaspoon crushed red pepper flakes

1 teaspoon oregano

ENJOY!

Imposter Pesto

Ingredients

2 cups fresh basil leaves, packed

¾ cup grated Parmesan cheese

3 cloves garlic (optional)

⅓ cup extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

Instructions

Prepare the basil.
Wash and thoroughly dry the basil leaves. Excess water will make the pesto thinner.

Blend the basil, garlic, and Parmesan.
Add the basil, Parmesan, garlic, salt, pepper, and lemon juice to a food processor (a good blender will also do just fine). Pulse until finely chopped.

Add the olive oil.
With the food processor running, slowly drizzle in the olive oil. Stop once the pesto reaches a thick, spreadable consistency. You may not need the entire amount of oil.

Taste and adjust.
Add additional Parmesan for a thicker pesto, or a small amount of olive oil if it is too thick. Adjust the salt and lemon juice to taste.

How to Store It

Transfer the pesto to an airtight container and smooth the surface. Pour a very thin layer of olive oil over the top to help prevent oxidation.

Refrigerate for up to 5 days.

For longer storage, freeze the pesto in ice cube trays and transfer the frozen portions to a freezer-safe container or bag. Thaw individual portions as needed.

No fuss, no life story, and no nuts.