An Italian's Classic Pizza Dough

An Italian's Classic Pizza Dough created by Anonymous

Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.

Ready In:
1hr
Serves:
Yields:
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ingredients

directions

  • In a small bowl combine salt, honey, olive oil, and cool water.
  • Mix well and set aside.
  • In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
  • After proofing combine honey mixture and yeast in one large mixing bowl.
  • Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
  • Place dough ball on lightly floured surface and knead until smooth.
  • Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
  • Divide into two equal sized dough balls.
  • If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
  • Roll out into two pies and add your favorite sauce and topping combinations.
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RECIPE MADE WITH LOVE BY

@Country Chef
Contributor
@Country Chef
Contributor
"Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key."

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  1. Anna G.
    So, a few notes: first, the recipe is a bit vague, which can lead to some confusion. It doesn't specify the type of flour to use, so I used bread flour instead of all purpose flour. I'm not sure if bread flour is denser, but I only needed two cups of flour, and it most definitely wouldn't have been able to absorb any more. Then, it says to prove the dough, but I am not sure if it is supposed to rise or not? I let it sit a bit longer than it said or it wouldn't have risen at all. I did divide the dough, but the pizzas were about 9" each in diameter. They tasted pretty good, but definitely were not authentic Italian (from someone who has been to Italy a few times). Finally, the recipe did not specify bake times, so I just guessed. First was probably a bit over-baked, second was fine. Ultimately, they turned out fine, and it's a decent recipe for a rainy day.
  2. laravirginia
    I followed every instruction...but I did use a mix of flour and polenta for the surface when I rolled it out. Great recipe!
  3. Robin M.
    Tip Top????
    • Review photo by Robin M.
  4. Anonymous
    An Italian's Classic Pizza Dough Created by Anonymous
  5. tahoe41873
    This is my go to for a pizza crust. I do not change a thing!!
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