How to make it

  • Directions:
  • In large bowl combine the water, yeast, honey, and 1 tbsp of olive oil, stir to combine and let set until it appears a little foamy, about 5 minutes.
  • Add 1 1/2 cups of flour and add salt, mixing until it's all incorporated and the mixture is smooth. Continue adding 1/4 of flour at a time, working the dough after each addition, until the dough is smooth but sticky. You may not need all the four. Turn dough onto a lightly floured surface and knead until the dough is smooth but lightly tacky, 3-5 minutes.
  • Use the remaining tbsp. of olive oil to coat a large mixing bowl. Place dough in the bowl, turning to coat with the oil. Cover with plastic wrap or a towel and set in a warm place for 2 hours. When ready, the dough will stretch slightly as you pull it lightly.
  • Divide the dough into 2 balls. Work each ball by pulling down at the sides and tucking under the bottom of the ball. Do this 4 or 5 times, place on cookie sheet spray with cooking spray, cover with plastic wrap or towel and let them set 1 h our in a warm place.
  • During the last hour of rise for the dough, you can begin to get the toppings ready.
  • In a bowl mix the Olive oil, minced garlic, oregano, salt and pepper , set aside.
  • When the dough is done with the second rise take one dough ball and begin to roll it out with a rolling pin on a lightly floured surface. Continue to roll the dough out evenly until it's about 1/16 to an 1/8 an inch thick all the way to the edge. Move to the side and repeat the process for the 2nd ball.
  • Note: your pizza dough does not need to be perfectly round and do not roll it our larger than your pizza stone.
  • Preheat oven to 500* with the pizza stone in the oven.
  • Lightly flour your pizza peal so the dough will slide into the oven smoothly. Place one of your dough balls on the peal, if you need to roll it out a little again, do so.
  • Using a grill or marinade brush spread the olive oil mix evenly around dough of both pizzas. top with 1 1/2 cups of mozzarella cheese and then half of your cooked chicken and the slide it off the peal onto your stone in the 500* oven.
  • Oven temps will vary so keep and eye on it, but it will take 5-8 minutes. Your crust will begin to bubble up in spots(that's OKay). I eyeball mine and when the cheese starts to turn a light brown it's done. Use the peal to extract the pizza onto a cookie sheet or other surface that is safe for cutting and repeat steps with second pizza.
  • If you choose not to make both pizzas, after the final rise process and before rolling out into your final dough, leave it in a ball and place in plastic wrapped coated with cooking spray and refrigerate up to 48 hours. Prior to making this pizza, the dough will need to rest in a warm spot for 1-2 hours so it's workable with a rolling pin.
  • Oh mama that was a lot of typing! Enjoy my friends!
rolling the dough   Close
pizza stone works best   Close

Reviews & Comments 7

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    " It was excellent "
    annieamie ate it and said...
    Thank you, MichelleM! I love the recipe and have a stone as I make pizza for the family all the time. This is a great alternative recipe and I'll be trying it soon!
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    " It was excellent "
    a1patti ate it and said...
    I love pizza! I need to buy a pizza stone!! ^5!!
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  • krumkake 13 years ago
    Oh my GOSH - Michelle, you are just killin' me with this picture! I saw the link on FB and had to check this out. We much prefer thin crust and I've been saying that I need to try my own crust since the store bought are just not good...this will FIT THE BILL - thank you (as always) for another great post!
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  • michellem 13 years ago
    Ya I accidently hit the caramel corner group..hee hee!
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    " It was excellent "
    momo_55grandma ate it and said...
    Great post luv the ingredients thanks high5
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    " It was excellent "
    jett2whit ate it and said...
    Yay!! LOL - I was the first one to give it a 5!!! Caramel corner?? LOL
    Was this review helpful? Yes Flag

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