One night a week we make pizza at the Little House on Pine. The flexibility of toppings gives us a chance to use whatever ingredients remain from other meals. We typically make the dough over lunch and let it rise during the afternoon. By evening, the aroma of rising dough creates the ambience of a pizzeria.
Homemade pizza dough topped with local cheese, sausage, and spinach.
Making pizzas at home can bring friends and family together to get creative with toppings. Experimenting with flour blends can produce alternate tastes and textures based on personal preference. Check out our gluten-free pizza dough variation.
Combine active dry yeast and honey in bowl of warm water. Let sit for 5-10 minutes until the yeast is foamy.
Blend together remaining ingredients (olive oil, salt, and flour). The dough should not be sticky, so if it is, you may need to add more flour. Make sure to add it in small increments. Once the dough is cohesive and doesn't stick to the sides or your fingers, it is ready to rest.
Place the ball of dough in a large bowl. Brush the dough with some olive oil. Cover bowl with a clean towel and set in a warm place to rise for at least an hour. The dough should double in size.
Once it has risen, separate the dough in half. Work each half into a smooth ball and let rest for about 10 minutes before rolling it out.
On a lightly floured surface, roll your dough out. Sprinkle corn meal onto your pizza pan and then transfer your dough to the pan and fit the dough to the pan.
Add desired toppings and bake at 450° for ten minutes. The crust and cheese should be golden brown. Enjoy!
Freezing Dough for Later Use
After letting the dough rise and separating it in half, place each half in an airtight container in the freezer. It keeps for about a month. Making a double batch of dough doesn't take much longer and can save time later. Remember to allow several hours for it to thaw out.