Kid Pizza Recipe

Make quick dough

In a medium mixing bowl combine warm water (about 100–110°F / 38–43°C), sugar and instant dry yeast. Stir gently and let sit 3–5 minutes until foamy. Add flour and salt to the bowl and stir with a wooden spoon until the dough comes together. Add olive oil and knead in the bowl for 1–2 minutes until a slightly sticky, smooth ball forms. If dough feels very sticky, add up to 2 tablespoons more flour; if very dry, add 1 teaspoon water.

Transfer dough to a lightly floured work surface and knead 1–2 minutes until smooth. Shape into a ball and place back in the bowl, cover with a clean towel or plastic wrap and let rest 15–20 minutes in a warm spot to relax (this short rest makes the dough easier to roll).

Preheat oven to 475°F (245°C). If using a baking sheet, lightly oil it or line with parchment. If using a pizza stone, place it in the oven while preheating.

On a lightly floured surface, press or roll the dough out into one 9–10 inch round (for one large kid pizza) or two smaller 6–7 inch rounds. Transfer to prepared baking sheet or a floured pizza peel if using a stone.

In a small bowl, mix the tomato pizza sauce with italian seasoning and honey (if using) till combined. Spread about 3 tablespoons of the sauce evenly over the rolled dough, leaving a 1/2-inch rim for the crust.

Sprinkle 1 cup of shredded mozzarella evenly over the sauce, then scatter the 1/2 cup mild cheddar over the top so the pizza is cheesy and attractive to kids.

Arrange the mini pepperoni pieces evenly across the cheese. If using regular pepperoni, place 10–12 slices. Add a few thin slices of bell pepper, a spoonful of pineapple tidbits, and the sliced black olives only if the child likes them. Keep toppings light so the pizza cooks evenly and is easy for small hands to handle.

Brush the exposed crust with melted butter for a golden, kid-friendly finish and sprinkle the 1/2 teaspoon dried oregano lightly over the top (optional).

Place the pizza in the preheated oven on the middle rack (or slide onto the hot stone). Bake for 8–12 minutes, or until the crust is golden at the edges and the cheese is melted and bubbling. Smaller pizzas may finish closer to 8 minutes; larger may need up to 12.

Remove from oven and let the pizza rest 2–3 minutes. This helps the cheese set a little so slices hold together for kids.

Slice into 6–8 kid-sized slices. Serve warm. Leftovers can be refrigerated for up to 2 days and reheated in a toaster oven or oven at 350°F (175°C) until warmed through.