Make classic simple pizza dough from scratch. This dough has minimal ingredients that are easy to work with. The end result is a pizza dough that is versatile and delicious, ready for your favorite toppings!
- (1) 1/4 oz. envelope active dry yeast OR rapid-rise pizza yeast
- 1 Tbsp. honey
- 1/8 cup extra virgin olive oil, plus more for bowl and brushing
- 1 tsp. kosher salt
- 3/4 cup warm water
- 2 cups unbleached all-purpose flour (spooned & leveled), plus more for dusting
- Pizza or tomato sauce
- Mozzarella cheese
- Toppings (pepperoni, sausage, buffalo sauce + roasted chicken breast, sliced onions, cut peppers, goat cheese + figs + pesto, ham + pineapple, parmesan)
- Basil, oregano, sea salt
- Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy and slightly warm to the touch; about 104°F (about 5 minutes).
- Whisk honey, olive oil and salt into yeast mixture. Add flour and stir until a sticky dough forms.
- Transfer dough to a flour-dusted cutting board and knead briefly to incorporate all ingredients.
- If using regular yeast, transfer dough to an oiled bowl and brush top of dough with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size; about 1 hour. (If using rapid-rise yeast, you can skip this step!)
- Turn out onto a lightly-floured surface and gently knead 1 or 2 times before using.
- If using rapid-rise yeast, dough can be stored in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours.
- If using regular yeast, it can be stored that way for up to 5 days.
- To freeze, wrap dough in plastic wrap; place in a resealable freezer bag for up to 3 month.
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AutoFair | Cook, Little, Rosenblatt & Manson | D.F. Richard Energy | Granite State Development Corporation | New England Dairy | Northeast Delta Dental | Stonyfield Organic | Unitil | Enterprise Bank | White Mountains Community College | Monadnock Food Co-op | Macaroni Kid Seacoast
Amy LaBelle is the founder and winemaker at LaBelle Winery. Formerly a corporate attorney practicing in Massachusetts and New Hampshire, her lifelong interest in wine led her to open LaBelle Winery to pursue her passion for winemaking.
Amy is serious about her mission to provide customers with the very best culinary and wine experience, as her philosophy is to treat guests of LaBelle Winery like family. Her ultimate vision is to give back to the community through charitable giving in ways that are fulfilling, impactful and meaningful, and to grow her business exponentially so that she can contribute more.
Love of learning, dedication, integrity, love of craft, innovation and passion is her formula for success. Every day matters and Amy tries never to waste her days. Amy’s paramount success is being able to grow LaBelle Winery with her husband, Cesar Arboleda, while also balancing life with their two sons.
Amy is also the founder of Empowering Angels, a charitable organization that empowers girls and young women to embrace the possibility of entrepreneurship. The program provides education in basic business skills and strategies and through providing women role models by which these aspiring young entrepreneurs can model their behavior.
Amy serves on the NHPBS Board of directors and lives with her husband, and co-owner of LaBelle Winery, Cesar Arboleda, and their two sons, Jackson Alejandro Arboleda and Lucas Cesar Arboleda.