Quick and Easy Foolproof Pizza Dough
User Reviews
4.7
Quick and Easy Foolproof Pizza Dough
Description
The dough preparation starts with mixing warm water, honey, oil, yeast, and salt to activate the yeast and add flavor. Flour is added gradually to reach a soft dough consistency that pulls away from the bowl. Kneading is brief, just enough to develop elasticity without overworking. After a short rest covered for 10 minutes, the dough can be shaped into pizzas.
Baking is recommended at high temperatures (475°F to 500°F) on a preheated pizza stone or greased pan for 8-10 minutes to quickly cook the crust. The dough’s softness and stretchability allow for easy topping and handling.
Practical tips suggest this dough accepts substitutions like part whole wheat or bread flour, and scales well for larger batches with yeast adjusted accordingly. The focus is on achieving a nicely elastic but not stiff dough texture.
Ingredients
- 1 cup water warm
- 1 tablespoon honey
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2-3 cups all-purpose flour or bread or '00' flour
Instructions
- In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt.
- Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
- Knead the dough for 2-3 minutes (knead for 5-6 minutes if kneading by hand or if using whole wheat flour).
- Let the dough rest, covered, for 10 minutes.
- Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone (heat the stone for an hour in the oven before baking) or on a lightly greased baking sheet for 8-10 minutes.
Notes
- This dough accommodates half whole wheat flour substitutions for added texture and flavor.
- Larger batches can be made by scaling ingredients, but adjust yeast amounts for triple or quadruple quantities as specified.
- Watch dough texture closely; it should be soft and smooth but not sticky or stiff to ensure easy handling.
User Reviews
Overall Rating
4.7
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