Ingredients
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Photo: Pizza Dough Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 57 reviews
By markhmiller90
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this dough for the first time two nights ago. Let it sit overnight and made a pizza last night. Came out really well. The crust was nice and crispy and tasty. I used the recipe to make two medium size pizzas rather than four individual pizzas. Also I let the dough cook in the oven for four minutes so I wouldn't have issues with the sauce seeping through. I rolled it very thin so I felt that step was necessary. Came out great!
By Anruss
Scranton, PA
on October 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The best recipe I've found so far. The dough was just the right texture and taste (and very easy to form. I believe the double rise and length of time gives it a better flavor. I used Red Star yeast which I proofed for 7 min and bread flour. Dough looked just like the picture.Made four individual pizza pies. Prebaked dough for 5 minutes. DEFINITELY making again and again.
By lislew
Lewisville, Tx
on October 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very Good!!
Read all 57 reviews