bread

Pizza — Fresh Made Pizza Dough (RizzieFarms)

Simple, reliable yeast pizza dough with garden-fresh toppings. Mixer-friendly and bakes crisp on a stone.

Servings: Makes 2 × 12-inch pizzas (full batch) or 1 × 12-inch (half batch)
Total Time: 125 min
Pan: Pizza stone or perforated pan

Ingredients

Pizza Dough — Full Batch
  • 5 cups bread flour
  • 1 teaspoon honey
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried basil leaves (optional)
  • 2 cups warm water (110°F)
  • 4 tablespoons olive oil, plus 1 tablespoon for proofing bowl
Pizza Dough — Half Batch (optional)
  • 2 1/2 cups bread flour
  • 1/2 teaspoon honey
  • 1/2 envelope instant dry yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon dried basil leaves (optional)
  • 1 cup warm water (110°F)
  • 2 tablespoons olive oil, plus 1 tablespoon for proofing bowl
Toppings (choose any)
  • Pizza sauce or smooth tomato sauce
  • Firm mozzarella, grated
  • Fresh mozzarella, torn into small clumps
  • Fontina, grated
  • Parmesan, grated
  • Feta, crumbled
  • Mushrooms, very thinly sliced (or pre-sautéed)
  • Bell peppers, very thinly sliced
  • Italian pepperoncini, thinly sliced
  • Italian sausage, cooked and crumbled
  • Onions, thinly sliced (raw or caramelized)
  • Pepperoni, thinly sliced
  • Ham, thinly sliced
  • Chopped fresh basil
  • Baby arugula (tossed with olive oil; add after baking)
  • Pesto
Ball of fresh pizza dough on a floured board

Instructions

  1. Proof yeast briefly Warm the oven to ~95°F if available. In a measuring cup combine warm water (110°F), honey, and instant dry yeast; stir and rest 2 minutes.
  2. Mix the dry In a stand mixer bowl combine bread flour, kosher salt, and optional garlic powder and dried basil; stir.
  3. Add liquids With mixer running, add yeast mixture and 4 tablespoons olive oil. Mix until a rough ball forms. If sticky, add flour a bit at a time; if dry, add a splash of water.
  4. Knead Knead with dough hook for about 2 minutes on Speed 2 (KitchenAid guidance) or 10–12 minutes by hand until smooth and elastic.
  5. First rise Grease a large bowl with 1 tablespoon olive oil, add dough, cover with a warm damp towel, and proof at ~95°F until doubled, 1–2 hours.
  6. Divide and rest Turn onto a lightly floured surface; divide into 2 equal pieces. Cover and rest 10 minutes.
  7. Shape pies Shape each piece into a 12-inch circle by hand or with a rolling pin. Transfer to parchment-lined pan or peel. Brush the surface, including rim, with ~1 tablespoon olive oil per pizza.
  8. Top and bake Preheat oven with stone to 425–450°F. Add desired toppings. Bake 13–15 minutes until crust is crisp and toppings are golden. Slice and serve.

Notes

  • Bread flour yields a crisper crust; all-purpose works but is chewier.
  • KitchenAid recommends no more than 2 minutes kneading at Speed 2 for bread dough.

Tags

pizza dough bread Italian