Home Made Pizza Dough
- 1/2 teaspoon honey
1/2 - 3/4 cup warm water about 110 - 115 degrees (about the temp of a baby’s bath water)
- 1 packet 2-1/4 teaspoon active dry yeast (8 grams)
- 1/2 teaspoon olive oil plus 1 teaspoon for oiling the bowl
- 3/4 teaspoon kosher salt
- 2½ cups unbleached all-purpose flour plus more if needed (see tip 1)
- In the bowl of your stand mixer add the 1/2 teaspoon of honey.
- Pour in warm water. Sprinkle in the packet of yeast, and whisk and let it sit and get all puffy (about 10 min).
- Pour in a half teaspoon of olive oil, 3/4 teaspoon of kosher salt and a cup of the flour, using a dough hook mix well then add the rest of the flour.
- Keep mixing until the dough pulls easily from the sides of the bowl (8-10 mins). Add more flour if too wet or more water if too dry, a couple tablespoons at a time. Dough should be soft and a little bit tacky.
- Add a splash of olive oil to a large, clean bowl.
- Form the dough into a ball and place it into the bowl. Toss the dough ball around and up the sides of the bowl to coat.
- Cover with a towel or plastic wrap and let the dough rise for an hour or until doubled in size (see tip 2)
- Preheat your oven to 450F and place the oven rack to the lowest position above the bottom of your oven.
- Once the dough has risen, punch the dough down until deflated. Lightly flour a work surface and reshape it into a ball.
- Grease your pan with our Awesome EVOO or you can use our Garlic or Basil infused EVOO.
- Using the palm of your hand and your fingers press the dough out into your desired size to fit your pan (see tip 3).
- Now start building your pizza, start with a thin layer of your favourite tomato sauce, then shredded mozzarella cheese, your favourite toppings, ending with a small amount of shredded cheese if desired.
- Bake for 12 – 15 min or until crust is a golden brown and cheese is bubbling (see tip 4).
- I like to use a combination of 1 cup of bread flour and 1 1/2 cups of all purpose (makes for a crisper crust).
- Use the heat of your oven light to help the dough to rise.
- This amount of dough makes a thicker crust, if you like a thinner crust (like I do) use less dough, just make sure it's not so thin that it tears. If you're finding the dough retracting a lot, let it rest for a minute or two and then continue to press it out.
- If you can find one, get a pizza pan with holes in it as this helps the bottom crust.