Tips to get you started:

• This dough can be kept in the refrigerator after it has risen, for up to 7 days.

• Using warm water between 100-110 degrees is important, any hotter will kill your yeast, and any cooler may not wake it up successfully.

• Using fresh yeast will also impact the quality of this recipe, so be sure to check your best by dates before you get started. Old yeast will result in less or no rise.

Prep time: 15 minutes plus 2 hours rise time

Cook time: 15-20 minutes

Serves: 12 slices

Ingredients:

3 Cups all-purpose flour

1 ½ Tablespoons active dry yeast

½ Teaspoon honey or sugar

1 Cup warm water, 100 degrees F

1 ½ Teaspoon coarse kosher salt

1 Tablespoon dried oregano

1 Teaspoon dried thyme

1 Teaspoon granulated garlic

3 Tablespoons Extra Virgin Olive Oil (EVOO), plus more for greasing the bowl

Optional: ¼ Cup finely ground cornmeal

Part one: Measure one cup warm water (not more than 100 degrees F) into a large measuring cup. Mix in the yeast and honey. Set aside for about five minutes for the yeast to bloom, the mixture will be nice and frothy on top when it is ready.

Part two: In a large mixing bowl, whisk together the salt, garlic, oregano, thyme and three cups of flour. Drizzle EVOO over the surface of the flour mixture and blend it in, using a whisk.  

Part three: While stirring with the silicone spatula, pour the yeast and water mixture slowly into the flour mixture in the large bowl. Mix until all the water mixture has been incorporated, making sure to scrape down the sides of the bowl periodically.

Part four: Gently pull and roll the dough around the bowl to collect any stray flour. Fold the dough in on itself a few times to gently knead it and then form the dough into a ball. Lift the dough out of the bowl and coat the inside of the bowl generously with EVOO. Return the dough to the bowl and drizzle more EVOO over the top of the dough. Drape a large damp kitchen cloth over the top of the bowl and let the dough raise for about 2 hours, in a warm location.

Part five: When the dough has risen and nearly doubled in size transfer the dough to a clean floured surface and knead another 5-10 times. The dough is ready to use now or can be placed in an oiled airtight container and refrigerated for up to a week. Just pull the dough out of refrigeration about 30 minutes before you are ready to start making pizza.

Part six: When you’re ready to make pizza, Grab ahold of the outside of the dough and hold onto it as you let it gently fall away from your hand, slowly rotate the edge of the dough through your hands letting the dough stretch out equally without tearing or becoming paper thin.

Part seven: When you have achieved a good stretch on the dough, transfer it to a pizza stone or cookie sheet and use your hands to stretch the dough out to your desired thickness and shape (remember the dough will rise again during baking!). Optional: dust your pizza stone or cookie sheet lightly with finely ground cornmeal to ease any sticking. Bake crusts at 400 degrees F for about 18-25 minutes, depending on what toppings if any, you add!

Serving suggestion: Top with pizza sauce, Italian cheese shreds, mozzarella, cured meat, fresh vegetables… whatever you like! My kids enjoyed decorating their own mini pizzas with a selection of pre-cut veggies, olives and cheese.

Tiny chefs at home? They can help:

· Measure ingredients

· Knead the dough

· Decorate the pizza

Nutrition information: *Does not include any toppings

Total Calories: 145 // Total Fat: 4 g // Cholesterol: 0 mg // Sodium: 160 mg // Total Carbohydrates: 23 g // Dietary Fiber: 1 g // Sugars: 0 g // Protein: 3 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.