Pizza Dough


1 teaspoon salt
1 tablespoon honey
2 tablespoons olive oil
3/4 cup cool water
1 pack dry yeast (.25 ounce)
1/4 cup warm water


Place flour in food processor. Combine salt, honey, olive oil, and cool water in a small bowl or measuring cup. Mix well to dissolve salt and set aside.
Dissolve yeast in the warm water and let proof for 10 minutes until bubbly.
With the motor running, slowly pour the salt and honey liquid through the feed tube. Use a spatula and scrape all the mixture into the work bowl. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade.
Transfer dough to lightly floured surface and knead until smooth. Place in buttered bowl and allow to rest covered for 30 minutes. Divide dough into 2 or 4 equal parts. Roll each into a smooth tight ball. Place on cookie sheet, cover with damp towel and refrigerate. Remove dough from refrigerator 1 hour before baking and let come to room temperature. On lightly floured surface, flatten each ball of dough into a 6 inch circle for smaller pizza and 10 inches for the larger.
Make outer edge thicker than center. Turn dough over and repeat. Lift dough and gently stretch edges, working clockwise to firm a 7-8 inch (or 11-12 inches) circle. Repeat process with other balls of dough. Place circles on baking sheet and build pizza. Bake at 450 degrees for 10-12 minutes.




Joyce Lee's picture

Jason S and I are absolute pizza dough beginners - I bought a pizza stone on a whim this morning, and we decided to try this recipe. By far some of the most kickass pizza we've had for a long time.

Overall this recipe is sound and can work without food processor, baking sheet or a pizza dough molding surface (as pictured). We hand mixed the dough, used aluminium foil to rest the dough on (some boys just don't keep things like bake sheet around!) and we used a heavily floured (cornmeal and flour) glass chopping board for the final shaping.

We added garlic into the dough - 2 finely chopped cloves to this recipe - great addition if you're a garlic fan (just as well BOTH of us ate it ;).

Found that this dough is super elastic and slightly sticky. Stretch it as thin as you like!! Helps if both hands are floured when shaping the dough. Also remember to re-flour board when you turn the dough over (step 5).

Libby Stack's picture

Thanks for the recipe. I have linked it off of a pizza discussion blog post I just wrote.

Humble Recipes's picture

I like to do two rises on the dough, both at room temperature, with 1-2 kneed in between. I find it gives the dough both better flavor and consistency.


15.0 servings


Tuesday, December 1, 2009 - 11:39pm


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