Prep 5 mins
Cook 45 mins
This pizza dough recipe is great for me. I can't bake and yet I've never had a problem with this recipe. The dough comes out tasting sort of like Dominos/Pizza Hut pizza dough without the weird, gross, greasiness. I've used this recipe for pizzas I've taken to work functions and private parties, and it's always a big hit. For a less traditional topping try caramelized onions, thinly sliced apples, bacon and a mild cheese (Yum! My favorite!). The cooking time includes the rising time for the dough. Makes 1 large or 8 individual pizzas.
- 1 tablespoon active dry yeast
- 2 fluid ounces warm water
- 14 ounces bread flour
- 6 fluid ounces cool water
- 1 teaspoon salt
- 1 fluid ounce olive oil
- 1 tablespoon honey
- Stir the yeast into the warm water to dissolve.
- Add the flour.
- Stir the remaining ingredients into the flour mixture.
- Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
- Place dough in a lightly greased bowl and cover.
- Allow to rise in a warm place for 30 minutes.
- Punch down the dough and divide into portions.
- On a lightly floured surface, roll the dough into very thin rounds and top as desired.
- Bake at 400°F until crisp and golden brown, approx 8-12 minutes.
- NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days. Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.
The dough turned out perfectly. We used it to make Calzones and it was easy to rise and manage. The only change was that we seemed to need another cup of flour while kneading the dough becasue it was still too sticky with only 14oz. Also since we had time, we let it rise twice over a 2 hour period before rolling out. I'm making it again to tonight for a pizza!
Dude, this recipe's great! I make pizzas all the time now!