Our Tuesday‑Night ZA Tradition

My husband Anthony has always been a ZA man. Growing up in an Italian‑American family on the North Shore of Boston, pizza wasn’t just dinner — it was practically a love language. And now that we live tucked away in the mountains, far from the quick grab‑and‑go slices he grew up with, I decided it was time for us to sharpen our own pizza‑making skills.

This dough has become our go‑to crust. Every Tuesday — which also happens to be Anthony’s mountain biking night — I prep the dough in the afternoon so I can pop it in the oven the moment he texts that he’s on his way home. He walks through the door absolutely starving, and nothing hits the spot like a hot, homemade pizza.

Top it however your heart desires. Anthony is a meat‑lover through and through, while I lean veggie‑forward. You can make two full‑size pizzas, a batch of minis for a crowd, or set up a DIY pizza bar and let the kids decorate their own. It’s versatile, forgiving, and always a hit.

And yes… the homemade sauce recipe is coming soon. It’s still in the Two Beans & a Pea test kitchen getting the love it deserves.

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🍕 Homemade Pizza Dough

Ingredients

• 3 1/2 cups bread flour

• 1 packet (2 1/4 tsp) yeast

• 1 1/2 cups warm water (110°F — hotter will kill your yeast)

• 1 tablespoon honey

• 1 teaspoon salt

• 2 tablespoons olive oil

Instructions

1. Mix the dough: In a stand mixer fitted with a dough hook, add the flour, yeast, honey, salt, and olive oil. Lock the mixer (so the dough hook doesn’t jump!) and begin mixing on low.

2. Add the water: Slowly pour in the warm water until the dough comes together in a ball.

   • If the dough is too wet, add flour 1 tablespoon at a time.

   • If too dry, add water 1 tablespoon at a time.

3. Knead: Let the mixer knead the dough for 5–7 minutes. (Or knead by hand if you’re feeling rustic.)

4. First rise: Lightly oil a large bowl and place the dough inside. Cover and let rise for at least 1 hour, or until doubled in size.

5. Shape the crusts: Once doubled, turn the dough out onto a lightly floured surface. Cut into two portions — each makes a 10" crust. Roll out to your desired shape and thickness.

6. Top & bake: Place each crust on parchment paper. Add sauce, cheese, and all your favorite toppings. Bake at 500°F on a pizza stone (or baking sheet) for 8–12 minutes, depending on your oven. Mine runs cooler, so I usually go a little longer.

 

 

Macros (per 1/8 of a 10" crust)

(Approximate — based on standard bread flour and olive oil)

• Calories: ~165

• Carbs: ~28 g

• Protein: ~5 g

• Fat: ~3.5 g

• Fiber: ~1 g