basic pizza dough main
























Pizza is one of my kids favorite foods and brings back so many wonderful memories. Here is my simple, quick and painless recipe that makes a great crust.

The main characteristic of Pizza is the crust. This crust can be thin, thick, crisp, or tender, smooth or with bulges.

It will be best when you allow the dough to rest overnight before you roll it out.



1 cup warm water

2 tsp. active dry yeast

2 tsp. honey

2 Tbsp. Olive oil

2 1/2 cups all purpose flour

3/4 tsp. salt



Add one cup of warm water to your stand mixer, with the dough hook attached. Add the yeast and honey; mix and let sit until it comes together and looks foamy/bubbly, about 7-10 minutes.

***You need the temperature of the water to be warm – not boiling, but not lukewarm. Also, if you don’t see any foaming or bubbles after around 10 minutes, your yeast might have expired.

Add the salt and oil and then mix.  Then slowly add the flour to the mixture 1 cup at a time.

While adding the flour, I use the lowest speed possible.

Mix well until the liquid is absorbed into the flour. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity.  If the dough is crumbly, add 1 tbsp of water at a time until the dough becomes smooth again.  Mix with dough hook on low-medium speed for 5 minutes.

Place in lightly greased bowl, cover well with cotton towel for an hour or so.  Basically until the dough doubled in size. I usually refrigerate overnight.
If you don’t have an electric food mixer, simply mix the ingredients on a clean worktop/table, however this will take longer but can be fun (but messy) if you do this with kids.