4.9 from 57 votes
Homemade Pizza Dough
Homemade Pizza Dough uses a combination of white whole wheat and all-purpose flours, activated yeast with honey in warm water, olive oil, and salt to create a soft, elastic dough. After mixing and kneading, the dough is left to rise until doubled in size. This recipe produces a pliable base suitable for shaping into pizzas with a balanced texture.
Prep Time
1 hr
Total Time
1 hr
Servings:
2
pizza crusts
Course:
Main Course
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.
Cup of Yum
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.