You can make the dough up to 24 hours before you need it, or shape the dough rounds and store them in the freezer for up to 3 months.
1 cup warm water (100° to 110°)
1/4 cup olive oil
1 (1/4-oz.) envelope active dry yeast
2 teaspoons honey
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
Vegetable cooking spray
How to Make It
Process first 4 ingredients in a food processor 20 seconds or until yeast is dissolved and mixture is bubbly. Add flour and salt; pulse 6 to 8 times or until dough forms a ball and leaves sides of bowl, adding more water if necessary.
Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover and chill at least 2 hours or up to 24 hours.
Place dough on a lightly floured surface. Divide dough into 6 equal portions; roll each portion into an 8-inch round. Use dough immediately, or follow instructions below to make ahead.
Note: Place Easy Pizza Dough rounds on 2 lightly greased baking sheets. Bake at 400° for 7 minutes. Let cool 20 minutes. Place in zip-top plastic freezer bags; freeze up to 3 months. Let pizza crusts stand at room temperature 20 minutes before adding toppings.
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Very easy to make but lacking in flavor. I loved how easy it was to make this recipe but this crust was very bland. The recipe makes 6 crusts so I pre-baked a few for the freezer as suggested but I doubt I will use them because they almost cracker-like, I was expecting something along the lines of the "Boboli" crusts.
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