The Quarantine Series: Baking

Okay, who doesn’t love a good homemade slice of pizza? One way we are stretching our meals is by adding in something as easy as a pizza! I have a Pampered Chef Bar Pan that is stone & amazing! We typically will make one pizza and save the next ball of dough for lunch the next day. This is a great family activity too, Julia loved playing with the dough. Enjoy the recipe!

Pizza Dough!


1 tablespoon sugar

1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast

3 tablespoons extra-virgin olive oil, plus more for brushing

3 3/4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons salt


  1. Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
  2. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
  3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

We typically will hand crush a can of San Marzano tomatoes, 2 cloves of garlic, a nice pinch of kosher salt, and a splash of EVOO.

Preheat your oven to 475 degrees and we typically bake them for 12 minutes on average, but every oven is different. If you have cornmeal, sprinkle some on the bottom of your pizza stone to help the pizza slide off easier. Enjoy!


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