Baking Perfect Pizza

Melanie Campbell


The secret to rolling pizza dough is to let it rest for 10 mins. after it is about half the size needed. Then it will easily stretch the rest of the way.

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two 12-inch pizzas


1 1/4 c
water, warm
envelope (.25 oz) active dry yeast
1 tsp
1 Tbsp
olive oil
1 tsp
3 1/2 c
all-purpose flour
2 tsp
1 c
pizza sauce
2 c
mozzarella cheese


1Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water, stir in sugar. Let stand 5 mins. Add remaining water, oil, and salt. Stir in flour until dough pulls away from side of bowl.
2Turn dough onto lightly floured surface. Knead until smooth, 8-10 mins. Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely with plastic wrap. Let rise in warm place until almost done. 45 mins.
3Preheat oven to 450. Punch down dough. Coat two 12-in. pizza pans with cooking spray; sprinkle pans with cornmeal. Divide dough in half. Roll dough to fit prepared pans; press dougb against edge to form rim. Bake crust for 10 mins.
4Remove crust from oven and top with pizza sauce. Add toppings and cheese. Bake 15-20 mins. longer.

About this Recipe

Course/Dish: Other Breads, Pizza
Main Ingredient: Bread
Regional Style: English
Other Tag: Quick & Easy
Hashtag: #Pizza