Quarantine cuisine: Easy pizza dough

Reed Mattison

You don’t have to settle for cheap, premade pizza crusts. You also don’t have to be scared of a recipe with yeast. You can have the perfect fluffy crust in less than an hour. No rolling pin required, this soft malleable dough can be shaped right into your cast iron skillet or a non stick baking sheet. This recipe makes one 12 inch pizza.

Time requirements

Mixing and Kneading: 10 minutes 

Dough Rising: 25 minutes 

Cook Time: 12-15 minutes


½ cup whole wheat flour

1 tablespoon of active dry baking yeast (1 ½ packets)

¼ teaspoon of sugar or honey

½ teaspoon of salt

½ cup warm water

2 tablespoons of olive oil

White flour


Preheat oven to 500 degrees Fahrenheit.

  1. In a mixing bowl, combine whole wheat flour and salt.

  2. In a small saucepan, heat up the water and oil in order to dissolve the sugar and yeast. The yeast cells are living organisms that will eat the sugar and give off carbon dioxide (the fluffy bubbles of your crust).

  3. Add your liquids to the dry ingredients and mix well.

  4. Begin adding white flour until your dough isn’t tacky and won’t stick to your hands. Knead for 10 minutes, adding flour when necessary. 

  5. In a lightly oiled bowl, set the dough aside at room temperature for 25 minutes. Cover the bowl with a towel. 

  6. Prepare your favorite toppings and lightly oil a baking sheet or cast iron skillet. 

  7. Once your dough has finished rising, press it into shape on your skillet or sheet and add your toppings. Bake at 500 degrees for 12-15 minutes, and viola.

Photo editor Reed Mattison can be reached at 270-745-6291 and [email protected]