Honey Pizza Dough (awesome)

"This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had."
photo by gailanng photo by gailanng
photo by gailanng
photo by angelflower7901 photo by angelflower7901
photo by Galley Wench photo by Galley Wench
photo by Galley Wench photo by Galley Wench
photo by aloe.goldy photo by aloe.goldy
Ready In:
1hr 46mins




  • 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.

Questions & Replies

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  1. 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!
    • Review photo by angelflower7901
  2. 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....
  3. 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.
  4. 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!
    • Review photo by aloe.goldy
  5. Best dough. Easy and quick. Love yeast dough.



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