You’re probably saying “No way! This is too good to be true!” Well you better believe it! With this pizza dough you’ll be making pizza all-the-time (I make it at least once a month). It’s delicious, fast, easy, slightly sweet, you can sub half the flour for whole wheat flour (I always do unless for some odd reason I don’t have whole wheat flour), and is the base to numerous pizza variations (just you wait!).
Seriously though, the reason you don’t have to knead or wait for it to rise is because… there is like 3 times the amount of yeast (so buy yeast in the jar or better yet in bulk at Costco or Sam’s… not those dinky little packets. K?). Oh and a fun tip that I once again learned from my mama is to keep your yeast in an airtight jar in the freezer so it lasts longer. This tip is of course for when you buy in bulk and don’t plan on making a bajillion pizzas or loaves of bread in the next few months.
Guess what? I recently discovered that I have been using my pizza stone wrong my whole life! I used to just lay my rolled out dough on the room temp pizza stone, decorate it, and then put it in the oven and cook it for like 18-20 minutes. The crust would stick all the time despite the cornmeal. So, I researched a bit online to figure out what the heck was going on and came across wikihow (step-by-step process and a video at the bottom) and now homemade pizza is even more amazing! It’s like baking it in a real brick oven and it takes only 10-12 minutes to bake! Score!
My recipe directions are pretty thorough in explaining but basically you put the pizza stone (or you can use an upside down baking pan) in the cold oven and then crank up the heat to 450 degrees. You have to lay the dough (and then do the decorating) on another surface that’s covered in cornmeal so it can easily slide off. The proper way to do this is with a Pizza Paddle. I unfortunately don’t have one… yet, so I just make it on my second pizza stone and then slide the pizza off onto the hot one in the oven. If you don’t have a pizza paddle or extra pizza stone you can use a cutting board (best to use wood but I have used plastic and was just really carefully to not let it touch the hot stone and melt) or baking pan (without a lip or you could just flip it upside-down).
If you are on the hunt for a pizza stone, I have these ones: Bialetti 3 Piece Pizza Stone Set & Wilton Perfect Results Ceramic Pizza Stone, 15-inch
This dough recipe makes 2 pizzas. You can decorate both pizzas the same but I almost always make two kinds so we have some variety.
And left over pizza tastes great cold (some might think that’s weird), good in the microwave, and best reheated in the oven on the pizza stone (it keeps the crust firm and crisp).
- 1½ tablespoon yeast
- 1 tablespoon sugar
- 1½ cup water (105-110 degrees F)
- 1½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 4 cups all-purpose flour (half whole wheat version: 2 cups whole wheat flour + 2 cups all-purpose flour)
- 1-2 tablespoons cornmeal
- In a large bowl, mix yeast, sugar, and water. Cover with a towel and let it sit for 5 minutes to allow the yeast to begin to bubble and foam.
- Add salt, olive oil, and honey and mix with a whisk until the honey dissolves.
- With a whisk, stir in the first 2 cups flour (the whole wheat flour if desired) until combined. Switch to a wooden spoon and mix in the remaining flour ½ cup at a time until it starts to form a ball (you may not need all the flour). Push the dough to the middle of the bowl. Cover with a towel and let the dough rest 10 minutes.
- Meanwhile, place pizza stone in the lower third of the oven and preheat it to 450 degrees F.
- Sprinkle some cornmeal on pizza paddle, large cutting board, or second pizza stone. (This will allow the pizza to slide off onto the hot pizza stone.)
- Get your desired sauce and toppings chopped, shredded,...
- Divide dough in half and set one half on a lightly floured surface. Form it into a disk and then roll out into a circle. (To make sure the dough doesn't stick I like to make a few rolls, sprinkle with a little flour, and then flip and continue rolling.)
- Transfer rolled out dough to cornmeal covered pizza paddle (I fold my dough in half, transfer, unfold, and gently reshape). Give the board a shake to make sure that the dough can easily move over the cornmeal. Add more cornmeal if it sticks.
- Layer on sauce and toppings.
- Place pizza in the oven by pulling out the rack/pizza stone as far as possible and gently slide the pizza off the paddle by slightly shaking it. Bake for 10-12 minutes until crust is golden and cheese is melted. (I get the next pizza ready while the first one bakes.)
- Remove pizza with the paddle or I like to just lift the stone with the pizza on it (using thick hot pads) and slide it off onto a bread board. I then put the stone back in the oven for the next pizza.
- Repeat the process for the second pizza.
Recipe Source: Garnish & Glaze original recipe