Homemade Pizza Dough
User Reviews
4.9
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Prep Time
1 hr
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Total Time
1 hr
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Servings
2 pizza crusts
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Course
Main Course
Homemade Pizza Dough
Description
This Homemade Pizza Dough begins by proofing rapid-rise yeast in warm water with honey and salt until bubbly, indicating active yeast. White whole wheat flour, olive oil, and the yeast mixture are combined in a mixer, then all-purpose flour is gradually added until the dough forms a smooth, slightly tacky ball. Beating the dough at medium-high speed for about 5 minutes develops gluten for a better structure. Lightly oiled and covered, the dough sits at room temperature to rise and double in volume within 30 to 45 minutes. It’s then divided and gently kneaded to prepare for shaping into pizza crusts.
This dough offers a slight whole wheat flavor with the tenderness of all-purpose flour, yielding a crust that balances chewiness and softness. The included honey slightly sweetens the dough. The recipe’s rise time and mixing method make it approachable for home bakers seeking a reliable pizza base.
For best results, freezing the dough balls individually in freezer bags allows storage up to two months; thaw overnight and let come to room temperature before shaping. Excess flour may be used to prevent sticking during handling.
Ingredients
- 1 ½ cups water 105-110 degrees F, warm
- 1 yeast rapid rise, envelope
- 1 tablespoon honey
- 1 ½ teaspoons kosher salt
- 1 ¼ cups white whole wheat flour
- 2 tablespoons olive oil
- 2 ½ cups all-purpose flour plus more, as needed
Instructions
- Combine water, yeast, honey and salt in a small bowl; let stand until foamy, about 3-5 minutes.
- In the bowl of an electric mixer fitted with dough attachment, beat white whole wheat flour, olive oil and water mixture at medium speed until well combined.
- Gradually add all-purpose flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 5 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, 30-45 minutes.
- Working on a lightly floured surface, divide into 2 equal pieces*; gently knead before using.
Notes
- Freeze dough balls individually in bags for up to 2 months for future use.
- Thaw frozen dough overnight in the refrigerator before use and allow it to rest at room temperature for 30 minutes before shaping.
- Use additional flour as needed while kneading to prevent sticking but avoid adding too much to keep the dough soft.
User Reviews
Overall Rating
4.9
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