Homemade Pizza.

We have fallen in love with a homemade pizza crust.

I think my friend Amy told me about this one a long time ago, but I was still gluten-free at the time.

(Didn’t you tell me about this one, Amy?)

This is from the Pioneer Woman ~ who is not my favorite cook in the whole world, but seriously, she should win the Nobel Peace Prize for this homemade pizza crust. It has, for sure, brought peace to my house, no doubt.

First, a picture…

Have you ever seen anything so beautiful?

Okay, maybe I should dial it down a bit.

I’m not stealing this recipe from Ree Drummond. I’m re-telling it, like a great story that needs to be shared. I’m just reiterating it in a more simple way, and without so many pictures. She is, first and foremost, a photographer, and I absolutely love her blog and her writing style, but I don’t need all the pictures of the process ~ flour falling in midair, and pictures of yeast blooming.

On that note, here’s the recipe!

Easy Homemade Pizza

Servings 4


  • 1 teaspoon active yeast
  • 3/4 cup warm water
  • 3 tbsp olive oil
  • 2 cups flour
  • 1 teaspoon salt


  • Friends, this is crazy easy. Pour the warm tap water into a small bowl, and sprinkle the yeast into the water.
    Stir lightly, and let sit for a couple minutes, while you mix the rest.
  • In a stand mixer fitted with the paddle attachment, drop in the flour and salt. With the mixer on low, drizzle in the olive oil.
  • Time to add the water and yeast! Keep the mixer running and let it all come together into a ball.
  • Drop into a bowl greased with olive oil, cover with plastic wrap or a lid, and refrigerate until it's time to use it. (You can also leave it on the counter, covered, for an hour or two, if you want to bake the pizzas right away.
  • Here's the rolling and baking part that might be a bit different than Ree's directions:
    Preheat the oven to 500 degrees, WITH the pizza pan or pizza stone in the oven. A cookie sheet pan works.
    When your oven is preheated, if there are only two of you, split the dough in half and save the other half for another day. For four, or if you're just a hungry hippo, use the whole thing. Coat the outside of the dough with flour and work the dough with your hands until it's a larger circle. Not too much larger ~ just get it started in the right direction. Then take the hot pan or stone out of the oven (be careful that's hot!) and drop the dough down onto the stone. Carefully work it out with your fingers, until it's as thin as you want it to be.
  • Toppings: my favorite is shredded mozzarella cheese, dried oregano, crushed red pepper, crushed fresh garlic, and uncured, large pepperoni slices. Tomato sauce on the side. But obviously, you can do anything you want. This crust can handle it!
  • Bake for 11-13 minutes. IT'S SO GOOD!

I love my new recipe template! Yahoo! It gives you the option to add calories. NO THANKS.

Please don’t count calories. If you must know, this pizza is zero. Zero calories. There.

Here’s another picture!

Cracker thin and yummy!

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