Prep 3 hrs
Cook 10 mins
- 236.59 ml water (between 95 and 115 F.)
- 29.58 ml yeast (You can use less, but I prefer the dough a bit yeasty)
- 29.58 ml honey
- 59.14 ml olive oil
- 2.46 ml salt
- 828.06 ml flour
- Pour warm water into a bowl.
- The water should be about 85°-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 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 a minute.
- This builds the gluten which helps the dough to rise and become fluffy when cooked.
- Place the dough in a covered bowl and store in a warm, dry area to rise.
- After about 45 minutes the dough should have about doubled in size.
- Punch it down 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.
- This dough can also be made in advance and refrigerated for a day or so, or even frozen.
- Be sure to let it come to room temperature before using.
- Form the dough 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.
- Bake on either baking stones, a cookie sheet, or a pizza pan.
This turned out wonderful! This is a great recipe for someone who has never made a pizza dough before (like myself) because the instructions are very detailed and the target texture is described so well. Thanks!
Really a great recipe and I deeply appreciated the details on getting it right. I did reduce the yeast to one tablespoon and it worked just fine if you don't like such a yeasty taste. Thanks for posting this one!
Really easy, but not what we like in a crust. We like a chewy crust and this is really soft. Also, too much yeast for us. I had fun making it though, thanks for posting.