Total Time:
1 hr 50 min
20 min
1 hr 15 min
15 min

2 (12-inch) pizzas, serving 4

  • 1 package active dry yeast
  • 1 cup warm water (110 degrees F)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 2 1/2 to 3 cups all-purpose flour plus more, if necessary
  • Tomato sauce
  • Fresh grated mozzarella cheese
  • Goat cheese
  • Chunk Parmigiano-Reggiano
  • Fresh herbs (basil, oregano, thyme, chives, parsley)
  • Sauteed wild mushrooms
  • Duck confit
  • Slices pepperoni
  • Salami
  • Pepperoncini
  • Roasted peppers
  • Pitted olives
  • Caramelized onions
  • Cooked, crumbled sausage
  • Sauteed spinach
Basic pizza dough by hand method:
  • Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

  • In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

  • Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes. Then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel.

  • Top with desired toppings.

  • Place pizzas in the preheated oven and cook, for about 10 to 15 minutes.

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