If you make this dough 24 hours in advance, it can sit in the refrigerator and will be much easier to work with because the gluten is relaxed and it is easy to roll.


For the dough you will need

  • 1-1/4 cups warm water
  • 2 tsp instant dry yeast
  • 1/2 tsp sugar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 3 cups all purpose flour


In bowl, combine yeast, sugar and water.  Let this mixture sit for 5minutes until the yeast begins to bubble.  Next add the olive oil and stir.  In a measuring cup, combine 2 cups of the flour and salt and add this to the liquids and stir until the dough is sticky and forms a ball.
Next turn the dough onto lightly floured surface; gradually add remaining flour as you knead for about 8 minutes or until smooth and elastic.   Children love to knead the dough and will have a great time helping with kneading, just making shapes with the floured dough.
Place in greased bowl, turning to grease all over. At this stage you can either go with a fast rise, or the best option, an overnight rise.


Fast Rising Method: Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Overnight Rise Method: Once the dough is made, put it  in a plastic bag and refrigerate for 24 hours. The dough is much easier to roll out if you let it rise slowly in the refrigerator.  (You can also freeze in plastic bag for up to 1 month; to thaw let it rise in refrigerator overnight.)



Bring a basket out into the garden and your child can pick what they want to put on their pizza. Once back in the kitchen, cut up the vegetables and place each topping in a bowl so that children can choose their toppings.


Roll the dough, add the sauce and toppings , cook at 425 °F and enjoy!