5 Minute Pizza Dough

My family loves pizza but after seeing the ingredients and preservatives in store-bought pizza crust - it knew I had to find a better way. For the longest time I was scared to bake anything with yeast. It seemed complicated and finicky. Then I tried it and let me tell you - it's always worth the small extra effort to make homemade!

This is the recipe that forever changed pizza making for me. It's crazy simple, super tasty, easily adaptable and kid approved! Best of all it only takes about 5 minutes to put together. No knead. No rise. No mixer. No special tools.

5 Minute Pizza Dough

• 1 (.25oz) pkg active dry yeast (2¼ tsp from a jar)

• 2 Tablespoons Honey (or one Tablespoons sugar)

• 1 cup warm water (110ºF)

• 2½ cups bread flour or all-purpose flour

• 2 Tbsp olive oil

• 1 tsp salt

1. Heat your oven to 450 degrees. If you're using a pizza stone, be sure to put it in the oven before you turn on the heat.

2. In a large bowl, dissolve the yeast and honey in warm water. Let stand a few minutes, until the yeast becomes frothy.

3. Add the flour, olive oil and salt and stir (or mix by hand) until a soft dough forms. The dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.

4. Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)

5. Let the dough rest 3 to 5 minutes while you gather your pizza toppings. You can also store your dough in the refrigerator for up to 3 days, or in the freezer for up to a month. (Tip: make a double batch and save some for later!)

6. Roll the dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan drizzled with olive oil. Bake time will depend on the thickness of the dough and your oven.

7. This dough also works great for calzones and stromboli.