Easy Pizza Dough
Check out this super easy pizza dough that is on your table in two hours!
Ingredients
Pizza Dough
- 2 cups lukewarm water 110-115F
- 1 teaspoon honey
- 1 ½ tablespoons active dry yeast
- 2 tablespoons olive oil
- 5 ¼ cups all purpose flour or bread flour
- 1 ½ teaspoons salt
- 2 cups shredded mozzarella
- 1 cup shredded fontina cheese
- 5 oz pepperoni
Marinara
- 14.5 oz crushed tomatoes
- 3 oz tomato paste
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Pizza Dough
- Add your flour to your bowl. You can use a food scale or if you are using measuring cups, make sure to scoop the flour into the cup vs scooping it out of the flour bag directly. Level it out with a flat surface.
- Check your yeast by starting with your lukewarm water (between 110-115F).
- Add in your honey and yeast and stir. Let that sit for 5 minutes or until a foam has formed. This means your yeast is active. If this does not form then try a different yeast.
- Add your salt, olive oil, and yeast mixture to your dough and combine.
- A wet dough will form.
- If you are rolling it out by hand, lightly flour your surface and knead by hand for 10 minutes.
- If you are using a mixer, attach your hook attachment and place it on setting 2 for 5-7 minutes or until you have an elastic dough.
- You'll know the gluten is developed by taking a piece and stretching it out without it tearing.
- I split my dough in two to make two 12 inch pizzas but you can leave it in one piece if you want to make one large pizza. Just make sure to split your dough before proofing so you don't deflate the dough.
- Place your dough in a well oiled bowl and cover with saran wrap and proof in a warm room for two hours.
- Once the two hours has passed, your dough should have doubled in size.
- 30 minutes before you bake your pizza, heat your oven and oven stone at the highest setting on your oven. If you don't have an oven stone, you can use an inverted cooking sheet.
- Press your fingers into your dough to check if it has proofed enough. If it springs back slowly it's properly proofed, if it springs back quickly it's under proofed, and if it takes too long, it needs a little more time.
- I stretched out my dough using my hands and then briefly rolled it out using my rolling pin. I did this directly on the parchment paper I'm baking my pizza on.
- Place about 3 tablespoon of your marinara or enough to thinly cover the dough. Leave the edges exposed so you can have a nice crust.
- Top with your cheeses and pepperoni or whatever toppings you like.
- Cut the extra parchment paper and bake for 12-14 minutes for a crisp crust.
- Et voila!
Marinara Sauce
- Combine all your ingredients in a food processor and set aside.
Video
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