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Easy, homemade pizza dough

Wow!  Well apparently, we ended up taking a bit of an unintentional blogging vacation but now that we’re back in the swing with school again and Fall is around the corner we’ll hopefully be back to some regular posting.  Hope you didn’t miss us too much!

Today I’m going to be sharing with you our favorite homemade pizza dough recipe.  This recipe is great because there aren’t many ingredients to contend with so it should be friendly for most food sensitives/allergies, and it only takes about 40-50 minutes in total.

Photos are our’s but the recipe is adapted from this lovely blog right here:

Pizza Crust

2 1/2 c. reg. flour (any combination of white or whole wheat.  I recommend King Arthur brand for WW.)
1 packet (1/4 oz. or 2 1/4 tsp.) dry yeast
1 tsp. salt
1 c. very warm water
2 tbsp. olive oil

Preheat oven to 400 degrees. Generously grease pizza pan(s).  I use a rectangular bar pan or you could use 2 small round pans.

In a medium bowl, stir together 1 cup of the flour, yeast, and salt until well blended.  Add very warm water and olive oil. Whisk by hand until almost smooth.

Gradually stir in remaining 1 1/2 cups flour to make a firm dough.  (I use my Kitchen Aid mixer with the dough hook at this point.)

Cover with a warm, damp towel. Let rest for 15-20 minutes. (At this time I used an additional tbsp of olive oil to coat dough.)

Divide dough in half if using 2 round pans. Press dough into pizza pan. Generously prick dough with fork.

Pre-bake for 10 to 12 minutes or until edges of crust begin to turn a light golden brown. Remove from oven. Top with favorite toppings (make sure meats are pre-cooked) and place back in oven until cheese is bubbly which should be about 10 minutes.

You can see here where I allow for a dairy-free piece for our son.


-Crusts can be combined to make a thicker or “deep dish” crust. Pre-baking may take a little longer.

-This recipe also works great if dough is divided into individual pizzas. No pre-baking necessary but can be done if you like a crispier crust.


Nikki Seesholtz

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