Community Pick
Honey Pizza Dough (awesome)
photo by gailanng
- Ready In:
- 1hr 46mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 1⁄4 teaspoons active dry yeast (or 1 package)
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees
- 2 1⁄2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
directions
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
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Reviews
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I loved how simple this dough was to make and it came out delicious. I cut it in half because I was making it for just me. I did do just a couple things differently. I don't always have good luck with yeast and what works best for me is using 1/4 cup water and a teaspoon of sugar in a bowl with the yeast. I added the honey straight into the flour mixture right before adding the yeast mix. I also added a teaspoon of italian seasoning in with the flour and salt. I put a little olive oil on a paper towel so it was soaked and wiped it around the pizza pan I used so it was lightly coated. I used a pastry brush and added a little butter on the edge crust. I like a thick crust on mine and was pleasantly surprised with how this puffed up in the oven. It could just be because the way I did the edges but either way it was very good and I had no trouble at all getting it off the pan!
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This is a good recipe.I take the remaining dough and make pizza bread to snack on while pizza bakes.I pull a piece of dough,roll up between hands and then stretch it out.Twist it around like a french twist donut.Drop in to hot[not too hot]olive or canoli oil.Fry until light brown on both sides and done.Can sprinkle with garlic powder or make dessert.Roll while warm in sugar and cinnamon mixture.Thanks for the recipe....
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I thought this pizza dough was fine but it was not spectacular. The recipe says that it makes 2 large pizzas. I had the most difficult time getting the dough to stretch to make 2 large pizzas. It would not work! I must have spent 20 minutes working on one pie, stretching, pulling, patting, patching holes because it kept tearing and tearing. The crust was very very thin and there was a little bit thicker edge. (It was NOT pretty by the time I was done patting out the crust) I put my dough on a well oiled baking sheet and pre-baked the crust (per some suggestions on here) and then my 2nd problem appeared. The dough was completely stuck onto the pan. And it was a non stick baking pan. I was about in tears! I managed to take a very thin spatula and wedged it under the crust and bit by bit I pried the half cooked dough away from the pan. Then I slid a full sheet of parchment underneath the crust. That fixed the sticking problem. My pizza cooked nicely and the bottom and edges were perfectly golden brown. The flavor was fair - could use some spices maybe? The texture was not chewy at all - definitely more crispy. I probably won't make this dough again. I'll try another recipe.
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Awesome indeed! ?? New to baking and yeast dough..I’ve tried few recipes before I came across this one that actually worked like a charm every time and is soo yummy and fluffy and if I could make it anyone can ?? so easy. Thank you very much for sharing! Used also for Pizza monkey bread.. delicious!
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