1 cup warm water (100 to 110 degrees)
2 cups, plus 2 tablespoons flour
2 1/2 teaspoons dry yeast
4 teaspoons olive oil
3/4 teaspoon kosher salt
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook. Add flour and mix until combined. Cover and let stand 20 minutes.
Combine remaining 1/4 cup warm water with yeast in small bowl. Let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture. Mix for five minutes or until a soft dough forms. Let dough rest for at least 30 minutes.
You can make the dough ahead, place in a plastic zip-closure bag, and refrigerate for up to 24 hours.
I’ve used gluten-free rice flour, wheat flour, and a 50/50 blend of wheat and unbleached white flour. So there’s a lot of flexibility in terms of what flour you can use.
After the dough rests, everyone gets a portion to make their personal pizza. The recipe will make four pizzas each about 10-11 inches across.

The little ones have a great time rolling it out.

Zach puts his muscles into it. He loves cooking.

Molly is sure she can do it, “Me self.” She’s very hands-on.

I couldn’t resist the fun of rolling the dough with her.
Remove the crust from the oven and brush the top side with olive oil. This keeps the sauce from soaking into the crust so there’s no soggy pizza.

Koren couldn’t resist helping and getting in on the fun.

We put out a variety of toppings: meats, vegetables, and fruit.

Then Zach adds pineapple. Molly started with ham.

Here are some of our creations. We don’t worry if they aren’t round or square. We call them “free form”.

This one has fresh tomatoes, olives, and chopped, homemade meatballs.
Madon Dailey
Homeschool Manager
Nancy Larson® Science
















































