- 2¼ teaspoons active dry yeast
- ½ teaspoon brown sugar
- 1½ cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3⅓ cups all-purpose flour
- 1 Tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup grated Parmesan cheese
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2½ cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Check out all four of our cookbooks here:
These are some of my favorites!
Papa Murphy’s Copycat Pizza
Chicken Pesto Pizza
Chicken Mushroom Pizza