Ingredients:

  • 2 ¼ teaspoons active dry yeast (7g)
  • 1 ½ cups warm water (110°F or 43°C)
  • 3 ½ to 4 cups all-purpose flour (420-480g)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup sour cream (240g)
  • 1 cup mayonnaise (240g)
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese (200g)
  • 1 cup cooked and crumbled bacon (about 150g, optional)
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced bell peppers
  • ½ cup sliced green onions

Instructions:

  1. In a bowl, dissolve yeast in warm water with sugar; let sit until foamy (about 5 minutes).
  2. Stir in olive oil and salt, then gradually mix in flour until a dough forms.
  3. Knead on a floured surface for 5-7 minutes until smooth.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 30 minutes).
  5. In a bowl, mix sour cream, mayonnaise, lemon juice, garlic powder, onion powder, dill, salt, and pepper until smooth; refrigerate.
  6. Preheat the oven to 475°F (245°C) and place a pizza stone inside if using.
  7. Divide the risen dough into two portions; roll each into a circle on a floured surface.
  8. Spread ranch dressing over each pizza base. Top with mozzarella cheese, followed by bacon, cherry tomatoes, bell peppers, and green onions.
  9. Transfer pizzas to the preheated stone or baking sheet and bake for 15-20 minutes until the crust is golden and cheese is bubbly.
  10. Let cool slightly, slice, and enjoy!