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Break out your pizza stone! This pizza dough can be prepared either 22, 12 or 6 hours in advance.
My mom got me a pizza stone a while back, and I've never used it to make a pizza completely from scratch. It was great for Garlic Naan and for heating up leftover/frozen pizza, but how had I never made my own pizza dough to bake on this beauty?
Deb over at Smitten Kitchen had exactly the recipe that I was looking for. I've made this super simple crust twice now, and both times it has been wonderful! It gets nice and crispy on the pizza stone, and looked absolutely beautiful.
I topped my pizza with some jarred pizza sauce, tore some fresh mozzarella over that and drizzled a little extra virgin olive oil over everything. After baking, I scattered fresh basil leaves on top and served it. I can't wait to try out more topping combinations, too!
My Italian husband was majorly impressed 🙂
3 cups (375 grams) all-purpose flour (bread flour works too)
Slightly heaped ⅛, ¼ or ½ teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above)
1 ½ teaspoons sea or kosher salt
1 ¼ cup water, plus an additional tablespoon or two if needed
Head to Smitten Kitchen for the full recipe.
Christine Pittman says
Wow, this really is easy, and hey, if lazy is this delicious looking, I could go for it every night.
Katie says
My husband said, "wow! This is a keeper!" The crust was so nice and crispy. I did use the preheated stones, which I am guessing, helped. It was very simple and I was pleased with how well the crust held together while I was "letting it drop" from my hands. Thanks, Ashley!
BigFlavorsFromATinyKitchen says
Yes! I'm so glad that it worked out for you :). Deb's recipe is fabulous!
Katie . says
Would this work to make a big calzone?
Ashley says
I haven’t personally tried that but I’m pretty sure you use pizza dough for calzone also, so I think it would!