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Easy Peasy Pizza Dough

Easy Peasy Pizza Dough

The husband had been attempting homemade pizza for several months before finally landing on this recipe. He'd tried several different dough recipes, several different cooking options; including in the oven on a pizza stone as well as on the grill. 

When we settled on this recipe and cast iron pans we finally found pizza nirvana! Success!

This is a really simple dough. But, it does need to rise for about 8 hours after you mix the ingredients so you'll want to  make the dough in the morning or just before bed. All in all, gathering the ingredients and mixing the dough takes less than 10 minutes :-)

The reward for all this hard work is TWO personal pan pizzas! Yes, TWO!

The original recipe came from *Serious Eats* but we've made some adjustments ;-)


  • 400g bread flour (14 ounces; about 2 1/2 cups), plus more for surface dusting

  • 10g kosher salt (0.35 ounces; about 2 teaspoons)

  • 4g instant yeast (0.15 ounces; about 1 teaspoon)

  • 290g warm water (10.25 ounces; about 1.3 cups)

  • 8g olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans

  • Two 10-inch cast iron pans (you can find them *here*)


In a large mixing bowl weigh out the flour. Add in the yeast and salt then mix. Then drop in the warm water and oil and mix with a spatula. Once all the ingredients are combined, cover your bowl and let it rise for about 8 hours. That's it, you're done!

The husband and I have a set of Wolfgang Puck stainless steel bowls with lids that my mother-in-law gave us last Christmas. We love them! They each have a rubber coating on the bottom so they don't slip on our countertops and the lids are really great for travel. Get them *here*.


So, once the dough has risen for 8 hours it'll be about double its original size. And kinda sticky.  Flour a smooth surface and dump the dough out of the bowl.


Divide the dough in half and place each half in a 10 inch cast iron pan well coated with oil; a couple of tablespoons each.


In order to get the dough to fill out the cast iron I like to place a piece of plastic wrap over the dough when I press the dough out to the edge of the pan. It's a whole lot less messy this way.


Once you've got the dough spread out in the pans set your oven to 550 degrees. While the oven is heating up you can add the sauce (if you need a sauce recipe check out *this* one), cheese and toppings to your pizza. My go-to is onion and mushrooms. I usually par cook the onion and mushrooms before adding to the pizza. The husband changes up his topping pretty often, but I like consistency ;-)


When you have your pizzas just the way you want them and your oven is ready, pop the pizzas in on the middle rack and cook for 15 to 20 minutes. Once your pizzas are cooked and bubbly, pull them out and remove them from the pans with a large, wide spatula and place on a cooling rack or cutting board to rest. Let the pizzas rest for at least 5 minutes before trying to cut.


For the pizza cheese I like a mixture of Miyoko's Creamery Fresh Vegan Mozz and Follow Your Heart Vegan Mozzarella style cheese. I shred just less than half the pack of each and mix together before sprinkling on my pizza. Yes, I like a lot of cheese on my pizza. Plus, I use the left over shredded cheese the next day for mozzarella quesadillas :-)

Every-day-is-dessert-day Peanut Butter and Chocolate Smoothie

Every-day-is-dessert-day Peanut Butter and Chocolate Smoothie

Quick and Fresh Pizza Sauce

Quick and Fresh Pizza Sauce