We usually double the recipe. You can get one large pizza on a pizza pan or spread it into a jelly roll pan. If making a thin crust, reduce the prebake and baking times.
- 1 tbsp yeast
- 1 cup warm water
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tsp salt
- 2 1/2 cups flour
In large glass mixing bowl, combine yeast and warm water. Allow to sit five minutes to bloom if desired.
Add oil, honey, and salt. *measure the oil first and then the honey to allow honey to slip right off the measuring spoon* Stir to combine. Stir in flour, 1 cup at a time, mixing well after each addition. Knead until smooth and elastic (about 5-8 minutes)
Cover bowl with a towel and allow the dough to rest 20-30 minutes.
Heat oven to 425*
Line a pizza pan with parchment paper. You can probably dust with cornmeal instead, but we aren’t fans of that method. If neither of these are an option, oil the pan generously.
Punch down dough. Pull and stretch it into desired shape on parchment lined pan. *If dough is giving you trouble, let it rest 5-10 minutes then finish pulling it*
Poke holes in the crust with a fork then prebake for 5-10 minutes or until just starting to set.
Top with desired sauce, toppings, and or cheeses. Bake an additional 10-15 minutes — until cheese is melted and crust is golden.
Remove pizza from oven. Allow to set/cool for about 10 minutes before slicing. We usually cut each pizza into 8 slices.
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