🍽️ American
⏱ 2-3.5 hours
👥 2 pizzas (12 slices total)
Instructions
1
In a bowl, mix 1 cup warm water, 1 tsp sugar, and 2 1/4 tsp (1 packet) yeast. Let sit for 5-10 minutes until foamy.
2
Add 3 cups flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture. Mix until a rough dough forms.
3
Knead the dough for 8-10 minutes until it is smooth and elastic (or 5-6 minutes in a stand mixer).
4
Place the dough in an oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
5
Split the dough into 2 equal balls and let them rest for 15-30 minutes.
6
While the dough rests, prepare the whipped ricotta: add 1 cup whole milk ricotta, 1-2 tbsp olive oil, 1 small garlic clove, salt, and black pepper to a food processor (or use a hand mixer). Blend until smooth, airy, and spreadable.
7
Taste the whipped ricotta and adjust seasoning, adding more salt or optional lemon zest if needed.
8
Stretch each dough ball into a roughly 12-inch pizza crust.
9
Add your desired toppings, such as pizza sauce, mozzarella cheese, pepperoni, and hot honey, to the stretched pizza crusts.
10
Bake at 475-500°F for 10-12 minutes, or until the crust is golden and cheese is bubbly.
11
After baking, dollop or lightly spread the whipped ricotta onto the hot pizzas before serving.
Notes
Dough should feel slightly tacky, not sticky. If sticky, add a little flour. If dry, add 1 tbsp water at a time. A hot oven yields the best crust. For whipped ricotta, whole milk ricotta is creamier. If too thick, add 1 tsp olive oil or a splash of milk. If too loose, chill for 10-15 minutes.