Making your own pizza dough at home is simple and only requires a few ingredients. Here’s a classic recipe:

Ingredients:

• 3 ½ to 4 cups all-purpose or bread flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 2 tablespoons Olive Oil or Vegetable Oil
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions:

1. Activate the Yeast
   In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.

2. Mix the Dough
   In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, then stir until a dough forms.

3. Knead the Dough
   Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.

4. First Rise
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1–2 hours until it doubles in size.

5. Shape the Dough
   Punch down the dough, divide it if necessary, and roll it out to your desired pizza shape.

6. Final Rise (Optional)
   Let the shaped dough rest for 15 minutes for a slightly puffier crust.

7. Add Toppings & Bake
   Preheat your oven to 450°F (245°C). Add sauce, cheese, and toppings, then bake for 12–15 minutes until golden and crispy.

What kind of crust do you prefer? Here are my recommendations based on your preference:

1. Thin & Crispy Crust

• Temperature: 475°F (245°C)
• Bake Time: 10–12 minutes
• Tip: Pre-bake the crust for 3–5 minutes before adding toppings for extra crispiness.

2. Classic Hand-Tossed Crust (Chewy & Slightly Crispy)

• Temperature: 450°F (230°C)
• Bake Time: 12–15 minutes
• Tip: Let the dough rest for 10 minutes after rolling to avoid shrinking.

3. Thick/Deep Dish Crust (Soft & Fluffy Inside, Crispy Outside)

• Temperature: 375–400°F (190–200°C)
• Bake Time: 20–25 minutes
• Tip: Bake in a greased pan and cover with foil for the first 10 minutes to cook evenly without burning the top.

Yes! You can absolutely freeze a ready-made pizza before baking it, and it will still turn out great when you’re ready to eat it. Here’s how:

How to Freeze Unbaked Pizza

1. Par-Bake the Crust (Recommended for Best Results)

   • Preheat your oven to 450°F (230°C).
   • Bake the rolled-out pizza dough (without toppings) for 3–5 minutes, just until it sets but doesn’t brown.
   • Let it cool completely.

2. Add Toppings

   • Spread your sauce, cheese, and any toppings. Avoid very watery toppings (like fresh tomatoes) because they can make the crust soggy.

3. Freeze Properly

   • Place the pizza on a baking sheet and freeze it uncovered for 1–2 hours (this prevents sticking).
   • Once solid, wrap it tightly in plastic wrap and then foil, or store it in a large freezer-safe bag.
   • Label with the date—frozen pizzas last up to 2 months.

How to Bake Frozen Pizza

• No need to thaw!
• Preheat oven to 475°F (245°C).
• Bake directly on a pizza stone or baking sheet for 12–15 minutes, until the crust is golden and cheese is bubbly.

Would you like tips on freezing dough instead of a fully prepped pizza?

Freezing pizza dough is a great way to have fresh homemade pizza anytime! Here’s how to do it properly:

How to Freeze Pizza Dough

1. Make the Dough

   • Prepare your pizza dough as usual and let it rise completely.

2. Divide into Portions

   • If you made a large batch, divide the dough into individual pizza portions before freezing.
   • Lightly coat each ball of dough with olive oil to prevent drying out.

3. Wrap & Store

   • Wrap each portion tightly in plastic wrap, then place it in a freezer-safe bag or airtight container.
   • Label with the date—the dough stays fresh for up to 3 months.

How to Use Frozen Pizza Dough

1. Thaw Properly

   • Move the dough to the fridge and let it thaw overnight (or at least 8 hours).
   • For a quicker method, place the wrapped dough in a bowl of warm water for about 30 minutes until soft.

2. Bring to Room Temperature

   • Before using, let the dough sit at room temp for 30 minutes to relax and rise slightly.

3. Roll Out & Bake

   • Shape, top, and bake as usual! 🍕

You got it! Here’s another super simple 2-ingredient biscuit recipe—this time using self-rising flour and heavy cream.

2-Ingredient Self-Rising Flour Biscuits

(No Butter, No Milk, Just Mix & Bake!)

Ingredients:

• 2 cups self-rising flour
• 1 ¼ to 1 ½ cups heavy cream

Instructions:

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. Mix – In a bowl, slowly add heavy cream to the self-rising flour, stirring until a soft dough forms. If the dough is too dry, add a little more cream.
3. Shape – Turn the dough onto a floured surface, pat it to about ¾-inch thick, and cut biscuits with a cutter or cup. (Or just scoop & drop for easy drop biscuits!)
4. Bake – Place biscuits on a baking sheet and bake for 10-12 minutes, until golden brown.
5. Optional – Brush with melted butter for extra flavor!

Why These Are Amazing:

✔ No butter, no eggs, no fuss!
✔ Super soft & fluffy – The heavy cream provides the fat.
✔ Fast & easy – Just mix, shape, and bake!

Want variations?

• Cheesy Biscuits – Add shredded cheddar.
• Sweet Biscuits – Add 1-2 tablespoons sugar.
• Garlic Butter Biscuits – Brush with garlic butter after baking.

Biscuits should be light, fluffy, and tender on the inside with a slightly crisp, golden-brown exterior. They shouldn't feel dense or heavy.

If your biscuits are too heavy or dense, here’s why:

✅ Overmixing the dough – Stir just until the ingredients come together. Overworking develops gluten, making biscuits tough.
✅ Not enough leavening – Make sure you're using fresh baking powder or baking soda. Old leavening agents won’t create enough rise.
✅ Butter or fat wasn’t cold enough – Cold butter creates steam pockets as it melts, making biscuits airy. If it’s too warm, the biscuits can be flat and dense.
✅ Oven temperature too low – Biscuits need a hot oven (about 425°F) to rise quickly. If the temp is too low, they may not puff up properly.
✅ Dough too wet or thick – If the dough is too dense, the biscuits won’t rise properly. Aim for ¾ to 1 inch thick before baking.

Got it! You want something really different? Here’s a totally new take—a cream biscuit recipe! These use heavy cream instead of butter, making them super soft, rich, and incredibly easy to prepare.

Super Easy 2-Ingredient Cream Biscuits

(No Butter, No Rolling, Just Mix & Bake!)

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups heavy cream
• 1 tablespoon sugar (optional, for a slightly sweet biscuit)
• 1 tablespoon baking powder
• 1 teaspoon salt

Instructions:

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients – In a large bowl, whisk together flour, baking powder, salt, and sugar (if using).
3. Add cream – Pour in the heavy cream and stir gently until the dough comes together. If it’s too dry, add a tiny bit more cream.
4. Shape the biscuits – Either drop the dough onto the baking sheet (for a rustic look) or gently pat it out and cut round biscuits.
5. Bake for 12-15 minutes, until golden brown on top.
6. Brush with melted butter (optional) for extra flavor.

Why These Are Amazing:

✔ No butter needed! The heavy cream provides all the fat you need.
✔ Super soft & tender – These are more delicate than traditional biscuits.
✔ Foolproof & fast – No rolling, cutting, or butter-cutting required!

Want variations?

• Cheesy Cream Biscuits – Add ½ cup shredded cheddar.
• Sweet Cream Biscuits – Add 2 tablespoons sugar + a sprinkle of cinnamon.
• Herb Biscuits – Mix in dried herbs like rosemary or thyme.

Biscuits should be light, fluffy, and tender on the inside with a slightly crisp, golden-brown exterior. They shouldn't feel dense or heavy.

If your biscuits are too heavy or dense, here’s why:

✅ Overmixing the dough – Stir just until the ingredients come together. Overworking develops gluten, making biscuits tough.
✅ Not enough leavening – Make sure you're using fresh baking powder or baking soda. Old leavening agents won’t create enough rise.
✅ Butter or fat wasn’t cold enough – Cold butter creates steam pockets as it melts, making biscuits airy. If it’s too warm, the biscuits can be flat and dense.
✅ Oven temperature too low – Biscuits need a hot oven (about 425°F) to rise quickly. If the temp is too low, they may not puff up properly.
✅ Dough too wet or thick – If the dough is too dense, the biscuits won’t rise properly. Aim for ¾ to 1 inch thick before baking.

This is a classic math riddle disguised as a joke. Let’s break it down:

• When you were 22, your brother was half your age → meaning he was 11 (since half of 22 is 11).
• The age gap between you and your brother is 22 - 11 = 11 years.
• Now that you are 44, your brother is still 11 years younger than you, so he is 44 - 11 = 33 years old.

The joke works because some people might mistakenly try to take "half the age" at 44, which doesn't make sense. It’s just simple subtraction! 😆