"You cannot make your own dough in 30 minutes, of course," Rach says. "But here's a simple recipe that makes two pizzas and you can keep them on hand in the freezer."

Rach likes to use this dough in her skillet pizza recipes:
Cast-Iron Cowboy Pan Pizza
Rachael's Tangy, Spicy Cast-Iron Skillet Pizza
Rachael's Hot Blonde Pan Pizza and a Side of Hot Rabes
Skillet Pizza


  • 1 cup warm water
  • 1 package active dry yeast (look for pouches marked "For Pizza")
  • 2 tablespoons extra-virgin olive oil (EVOO), plus some for bowl to rest dough
  • 1 tablespoon Acacia (light in color, flavor) honey
  • 2 teaspoons kosher salt
  • 3 cups AP flour, plus more to roll dough


Serves: Makes enough for two 12- to 14-inch pan pizzas


To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough, then transfer to a bowl drizzled with a little EVOO and cover, let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Roll and press remaining dough on floured surface to 12 inch round.