Favorite Pizza

Fresh mozzarella makes the biggest difference. I will admit, I doubted. But then I partook. And I don't know that I can ever go back to the other stuff. It made it taste like a restaurant, like Lombardi's or something. Very yummy.

Favorite Pizza

1 (.25 ounce) package active dry yeast
1 cup warm water {110 degrees F}
2-3 cups flour
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons olive oil

marinara sauce
sliced roma tomatoes {drain extra moisture and seeds between paper towels}
fresh mozzarella {This made a HUGE difference.}
dried oregano
extra shredded mozzarella {optional}

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed, adding flour as needed. Cover and rise until doubled in volume, 1-2 hours.
Heat oven to 375. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. {I roll it out right on a flat cookie sheet or pizza stone sprinkled with flour or cornmeal to prevent sticking.} Bake for 10 minutes, remove from oven. Top with favorite sauce, slices of fresh mozzarella, sliced tomatoes, pepperoni, and extra shredded cheese if desired. Sprinkle with oregano. Brush crusts with olive oil if desired. Bake for 10-15 minutes, until crusts are just starting to brown and cheese is bubbly. Makes 1 medium pizza.

Recipe adapted from Allrecipes.com


  1. hey angie! were in the middle of making this right now..i'm not gonna lie..we didn't have fresh mozzarella but im sure it will still be good with the regular! we'll let you know how it is!

  2. I'm sure it'll be fantastic!

  3. We made this for dinner before and it is the yummiest dough! Thank you so much. We are making it again for dinner tonight so I came to get the recipe again.

  4. do you use rapid rise yeast or just active dry yeast? i need to know asap! lol.