Jenny Gentile's Pizza Dough

READY IN: 2hrs 30mins
Recipe by Beth Fleischer

This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

Top Review by Sarah

A wonderful Pizza dough, though I've never seen anyone who used honey in thiers but this came out very well. To spread it, I laid it out on some flour and used my hands to work it. I've also worked in a pizza place so knew how to throw it. DO not try this if you've never done it- its very messy. To get the pizza to round out try pushing it flat and then tossing it from hand to hand while spinning it slightly. We used ours to make a BBQ chicken pizza and loved it. Thanks so much

Ingredients Nutrition

Directions

  1. In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
  2. Allow to proof (sit) for 10 minutes.
  3. In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
  4. Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

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