This took a surprisingly short time to make...and was relatively easy. The hardest part was transferring the topped pizza dough to the pizza stone in the oven. If you measure the ingredients while waiting for the yeast, then prep the toppings while preheating/waiting for the dough to rise, you'll be eating pizza an hour from start time. And you could even make a side salad, while it's rising/baking!
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 cups flour
- 2 tbs olive oil
- 1 tsp salt
- 2 tsp sugar
Directions
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine flour, olive oil, salt, sugar and the yeast mixture; stir well to combine. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees (I actually heated it more - to about 425 or so, as I put a pizza stone in to heat up).
3. Pat dough into a round (using flour on hands and board). Sprinkle with garlic powder. Top with sauce and toppings -- I used storebought tomato sauce, sliced onions, spinach, shredded cheese, and parmesan on top.
4. Bake for 20 minutes or until golden brown.
