Easy Pizza Dough No Food Processor or Bread Maker Needed
- Ready In:
- Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
- Gradually add flour and olive oil and start mixing.
- When the mixture gets too heavy to mix, start kneading the dough with your hands.
- Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
- Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
- Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
- Put on your pizza sauce of choice.
- Put on your favorite pizza toppings.
- Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown. Check on it ahead of the time if using a stone.
- You get better results when you use a pizza baking stone. The pizza stone should be placed in the middle of the oven.
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RECIPE SUBMITTED BY
I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.