Recipe by Johnney
This recipe is so far the best I've made. It's so good my GF's co-workers order 5-6 pizzas on Friday's for delivery, I even bought Pizza Boxes to deliver them.
Top Review by marc holderman
This is a very good za dough. My uncle is a pizza chain restauranteur and this reminds me of the dough he uses. I particularly like the 'coaxing of the yeast w the partial flour addition and the honey is a good touch as well - well done.
- 3 1⁄2 cups flour
- 1 cup warm water (between 95 and 115 F.)
- 2 tablespoons yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
- 2 tablespoons honey
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt
Directions See How It's Made
- Pour warm water into a bowl, The water should be about 85 to 115°F--test it with your hand. It should feel very warm, but comfortable.
- Add the honey and salt.
- Mix on low until well blended.
- Add the yeast and mix.
- Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended.
- Add the rest of the flour (and any other additions) and mix well.
- The dough should turn into a ball.
- If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
- If your mixture is more like a batter, add flour one tablespoon at a time.
- Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
- Just remember to do it in small amounts.
- Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes. This builds the gluten which helps the dough to rise and become fluffy when cooked.
- Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
- After about 45 minutes the dough should have about doubled in size.
- Show it who's boss and punch it down. That's right, give it a good smack so it deflates.
- Let it rise for another hour to an hour and a half.
- The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.
- The choice is yours.
- You're now ready for the next step:
- Rolling out the dough!
- Form it into a flat ball about six to eight inches wide.
- Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
- You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
- This allows the weight of the dough to stretch it.
- Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick.
- I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
- Take a fork and put puncture holes all over the dough.
- This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
- Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
- Top with sauce, cheese and/or toppings and bake in a 400°F oven until the crust is light brown.
- About 15 minute
- Bake on either baking stones or on a cookie sheet or a pizza pan.