Perfect Pizza Dough
User Reviews
5
Perfect Pizza Dough
Description
Perfect Pizza Dough begins with activating yeast in warm water, then mixing with olive oil, honey, flour, and salt to form a soft dough ball. The dough is placed in an oiled bowl and allowed to rise in a 175–200°F oven until doubled in size twice, which takes about 30 minutes overall. This double rise helps develop gluten and structure for a chewy yet tender crust.
After rising, the dough is portioned and rolled out on a cornmeal-dusted surface, ready for topping and baking. Baking on a pizza stone or grill for about 20 minutes produces a crust that is lightly golden with a soft crumb inside and slightly crisp edges.
The recipe yields enough dough for two 12–14 inch pizzas, which generally serve 3 to 4 people each. The dough can be stored wrapped and refrigerated for up to 3–4 days or frozen up to 3 months when coated with olive oil to prevent drying.
Thaw frozen dough in the refrigerator before using to maintain its texture and rise capacity.
Ingredients
- 1 cup water heated to 110º F, warm
- 2 tablespoons active dry yeast or rapid rise yeast
- 3 1/2 /2 cups all-purpose flour
- 1/2 /2 teaspoon salt sea salt
- 1 1/2 /2 tablespoons honey
- 1/3 /3 cup olive oil
- corn meal for dusting
Instructions
- Prep yeast. Sprinkle yeast over warm water in a bowl. Set aside while preparing the other ingredients.
- Whisk together the flour and salt in a large mixing bowl or in the bowl of a stand mixer.
- Add olive oil and honey to the flour mixture.
- Add yeast and mix together to form a soft dough ball.
- Place dough into a glass or stainless steel bowl coated with olive oil. Cover with a damp kitchen towel and place into a 175º - 200ºF oven. Allow to double in size, about 10 minutes.
- Remove from oven and punch the dough down. Cover again with a damp cloth and return to the heated oven to double in size, about 20 more minutes.
- Remove the dough from oven and portion into sizes based on how you plan to use.
- To make pizza: Roll dough and place onto a cornmeal dusted pizza stone. Top with favorite pizza toppings and bake in an oven or on the grill for approximately 20 minutes until crust has turned a light golden brown.
Notes
- The recipe yields enough dough for two 12–14 inch pizzas, serving 3 to 4 people each.
- Store dough balls coated in olive oil in a covered bowl in the refrigerator for up to 3–4 days.
- To freeze, coat dough balls well with olive oil and store in freezer-safe bags for up to 3 months.
- Thaw frozen dough in the refrigerator before rolling and using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 147mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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