This dough recipe will easily make 2 medium sized pizzas, which is perfect for 2 to 3 people. You can make as many batches of dough you desire for the number of pizzas you need to make.

You will find your dough consistency will change based on the temperature and humidity outside. It’s all about working the dough until it reaches the desired consistency. Keep in mind that is easier to add more flour than add more water to the dough, so I tend to keep mind on the wetter side until I make the pies.

1 cup warm water (105°F to 115°F, The temperature of nice bath water)

1 envelope active dry yeast

2 1/2 to 3 1/2 cups flour (I use half whole wheat flour and half all purpose flour)

1 teaspoon sugar

3/4 teaspoon salt

3 tablespoons olive oil

Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Mix 2 cups flour, sugar, and salt in a large bowl or stand mixer. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball.

Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to clean bowl with a little olive oil to prevent sticking. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Can be made one to two days ahead and stored in the fridge.

When ready to make pizzas, pre-heat oven to 450F.

Roll out dough to desired thickness and transfer to a pizza baking sheet. Rub dough with some olive oil, salt, pepper, and italian herbs. Bake in oven for 5 minutes.

Remove from oven, top with sauce, toppings (my favorite are pepperoni, mushrooms, and spinach), and cheese.

Put back in oven and bake another 10 minutes until cheese is melted and slightly browned.

Cut into pieces and enjoy!

Serves: 2 to 3 | Cook time: 15 minutes | Total time: 1 hour 15 minutes