No-Fail, Easy Pizza Crust

Pizza Crust: 

Yields 2 12-inch pizza crusts

 I snatched this amazing recipe from Lauren's Latest.


1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {make sure you use BREAD flour}


In a large mixing bowl (I use my mixer), stir yeast and honey into warm water. 

Let it sit for 5-10 minutes or until you see that the yeast is doing its job

Pour in salt, oil and half the flour and mix. 

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. 

Once you reach this stage, knead for 6 minutes. 

Lauren says 6 minutes is the magic number,

and I don't argue with her expertise... so 6 minutes exactly!!!

The dough should be smooth and easy to work with.

And the bowl should be clean! 

 Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. 


After you have let it rise, divide the dough into two equal pieces,

 lay parchment paper on your counter and create your pizza on the paper.

In a 425 degree oven (preheated with a HOT baking stone inside),

slide your pizza (still on the parchment paper) onto the HOT stone.

Bake 12-15 minutes, or until it is done how you like.

Repeat with second pizza.

-Freezing Pizza Dough-

**You can freeze this dough if you'd like.  I usually make two batches so I can bake two pizzas for now and freeze the other ball of dough for two pizzas later.  I simply place the dough into a labeled freezer bag after it has been mixed, but before it has risen.  When I need to use it, I let it rise on the counter for 6-8 hours and it's ready to go!**