For the dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
For the grape and pine nut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes.
For the apple and Gorgonzola pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes.
For the mascarpone and chocolate-hazelnut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
You can also use yeast in the powder form.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off