Pizza Dough

Recipe by Jeff Hixson
READY IN: 3hrs 10mins
SERVES: 6
YIELD: 1 pizza
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup water (between 95 and 115 F.)
  • 2
    tablespoons yeast (You can use less, but I prefer the dough a bit yeasty)
  • 2
    tablespoons honey
  • 14
  • 12
    teaspoon salt
  • 3 12
    cups flour
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DIRECTIONS

  • 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.
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