Johnson’s Pizza Dough With Topping Suggestions

Advocate staff photo by CATHERINE THRELKELD  -- Top homemade crust pizza with shrimp, fresh mushrooms, roasted peppers, fresh mozzarella and Parmesan cheese.
Advocate staff photo by CATHERINE THRELKELD -- Top homemade crust pizza with shrimp, fresh mushrooms, roasted peppers, fresh mozzarella and Parmesan cheese.

Jay and Melissa Johnson

ADVOCATE-TESTED RECIPE

Johnson’s Pizza Dough With Topping Suggestions

Makes 5 mini, thin-crust pizzas or 2 large pizzas. Recipe is from Jay and Melissa Johnson.

1 (1/4 -oz.) packet rapid rise yeast

1 cup warm water (not too hot — only about 105 degrees)

1 tsp. sugar

3 cups flour

1 tsp. salt

2 tsps. honey

1 tbl. olive oil plus some for greasing bowl and brushing over pizzas

1. In small bowl, dissolve yeast in 1 cup warm water (make sure it’s not too hot). Stir in the sugar then allow the yeast to swell up, 2 to 3 minutes.

2. In separate large bowl combine flour and salt. Stir to blend with whisk.

3. Add the dissolved yeast mixture to flour mixture. Add honey and 1 tablespoon olive oil and mix well. Stir then knead with your hands while dough is still in bowl for a couple of minutes, then finish by kneading the dough on a floured board. If dough is sticky, add a little more flour as you knead. You want to knead until the dough is smooth and elastic.

4. Place dough in a lightly greased bowl, cover with a clean towel and allow to rise until double in bulk (about 2 hours). Roll as dough to make pizzas as thin or thick as you like them.

5. Add toppings and bake in 425-degree oven until crust is lightly browned around the edges and toppings are bubbly. Let cool just slightly before serving.

Topping suggestions: