David's No-Fail Homemade Pizza Dough


  • Heat oven to 500°. Coat a sheet pan with cooking spray.

  • Place pizza dough on the pan and stretch to fit. (Work from the center outward so you don't get skinny, torn edges and a thick crust in the middle.)

  • Combine mozzarella and ricotta in a bowl. Spread top of dough with ricotta mixture, leaving a 1/2-inch border around edge. Toss zucchini and mushrooms with oil and arrange over cheese in an even layer. Sprinkle Pecorino Romano over top.

  • Bake pizza until edges of dough are lightly browned and vegetables are tender, 14 to 15 min. Top with prosciutto and sun-dried tomatoes. Bake until heated through, about 2 min. Remove from oven and let rest about 3 min before slicing.

David's No-Fail Homemade Pizza Dough

  • Combine 3/4 cup plus 2 tbsp warm water (100° to 110°), yeast, sugar and 1 tbsp oil in a small bowl; let stand 5 min or until mixture is bubbly. Combine flour, cornmeal and salt in a large bowl and stir in yeast mixture until a rough dough forms. Knead dough in bowl with your hands once or twice or until it comes together. Turn dough out onto a lightly floured surface and knead it with heels of your hands until smooth and elastic, 5 to 7 min.

  • Place dough in a large bowl and drizzle with 2 tsp oil, turning to coat. Cover bowl with plastic wrap and let rise in a warm place (85° to 100°) for 1 hour or until doubled in size. (Press 2 fingers into dough. If an indentation remains, dough has risen enough.) Press down on dough to deflate it and let rest 5 min.


Adapted from the book Hero Dinners: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

Nutrition Facts

600 calories; 25 g total fat; 11 g saturated fat; 1652 mg sodium. 58 g carbohydrates; 3 g fiber; 4 g sugar; 33 g protein;