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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is no question that pizza can be a satisfying and delicious meal. Making it at home with our simple recipe will put a hot and crispy pie on your table in a little over one hour with very little preparation. Set your table and prepare your toppings, pizza night is on its way. Serve a fun, interactive meal by offering various cheeses, vegetables, and cold cuts so each guest can put on their slices whatever they prefer—there is no wrong combination!
Pizza is a great canvas for a varied and tasty dinner; tomato sauce and mozzarella are only the basics. Garnish this tasty crust with anything you’d like; from kale pesto to prosciutto, to spicy cheese sauce and sliced ham, or even chocolate spread and fresh fruit for a decadent dessert pizza.
Our ingredients yield a 12-inch pizza—8 tasty slices—with which you can feed 3 to 4 people. Double the measurements to serve more pies, or make both crusts and freeze one for later in the week. Roll out the dough onto a greased, 12-inch pizza pan, or press it into a greased, 9- or 10-inch skillet to make a thicker pizza crust. Before you start, be mindful that if the water in your area is heavily chlorinated or has gone through a water softener, the yeast will not bloom and the dough will not rise—it’s always best to use bottled spring water instead of tap water for yeast doughs.
“An amazing recipe for a quick pizza dough. It needs no special equipment or skills, and you can easily make it at home. It is actually a fool-proof recipe, and there is no need to worry about the dough, not proofing, etc. Just make sure that you do not use old dry yeast, and you are good to go.” —Tara Omidvar
2 1/2 teaspoons active dry yeast
1/2 cup warm water, 95 to 110 F
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1 1/2 to 2 cups all-purpose flour, divided; plus more for dusting
Gather the ingredients.
In a medium bowl, stir the yeast into the warm water until dissolved.
Stir in the sugar, salt, and oil.
Add in 1 1/2 cups of flour. Mix the dough in the bowl and add additional flour, if needed, so the dough can be worked without it feeling too wet.
Turn the dough out onto a board dusted with flour and quickly knead it for 3 minutes. Add more flour, a tablespoon at a time, if the dough remains too sticky to knead. It should feel smooth, and your hands should be clean once you’re done kneading it.
Place the dough into a greased bowl and flip it over so the dough top is also lightly greased.
Cover with plastic wrap and let it rise in a warm, draft-free place until it has doubled in size, or about 30 minutes.
Punch the dough down to release the trapped air and give the crust a better texture. Roll it out and press it into a greased 12-inch pizza pan or into a well-oiled skillet pan. If using a pan press the dough up on the edges to form the crust.
Add sauce and your desired toppings.
Bake the pizza at 400 F for about 20 minutes, or until the edges are lightly golden. Serve and enjoy!
There is a solution for groups that can’t come to a consensus on the pizza toppings. Making pizzettas, small individual pizzas, gives each person the chance to make their favorite combinations, without compromising! Divide the dough into 4 small balls, let rise, and roll out. Allow each guest to choose what to put on. Here are some tasty ideas on what toppings to have:
- Sauce: Most people like tomato sauce, but some can’t eat it because of allergies or dietary restrictions. Have white or alfredo sauce at hand.
- Vegetables: Offer slices of fresh Hairloom tomatoes dressed in olive oil, and a good amount of greens. Peppery arugula or thinly sliced kale make beautiful toppings to any pizza, or perhaps a tray of roasted vegetables.
- Cheese and charcuterie: High-fat sliced or coarsely grated cheeses melt easily on the pizza. But try other softer cheeses like feta or harder cheeses like Manchego or Asiago. Most supermarkets offer charcuterie plates with a varied selection of salami, prosciutto, and ham, ideal for topping your mini pizzas. Have vegan cheese so people with lactose intolerance or vegan diets can also enjoy some creamy cheese on their pizza.
- Dessert pizza: Pizza can be a great dessert. Have chocolate spread, dulce de leche, salted caramel sauce, sliced bananas, fresh berries, and powdered sugar. A scoop of vanilla ice-cream on a hot pizza crust with chocolate sauce is the best finale to a fun pizza night.
How to Bake and Freeze the Crust
Need some back-up last-minute meals?
Bake your crust, cool it off, wrap it in plastic wrap, and freeze it. When you’re in need of an easy meal or snack, thaw the crust while the oven preheats to 375 F, top with your sauce and toppings of choice, and bake for 10 to 12 minutes.
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