Easy Pizza Dough

Prep: 10 min., Chill: 2 hr. 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.

This recipe goes with Cheese-and-Sausage Mini Pizzas

Yield: Makes 6 (8-inch) pizza dough rounds

Ingredients

• 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

Preparation

1. 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.

2. 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.

3. 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.

Art Smith, Chicago, Illinois, Art Smith, Chicago, Illinois, Back to the Family Cookbook, Southern Living, JULY 2008