The Best Pizza Dough
User Reviews
4.9
The Best Pizza Dough
Description
This pizza dough recipe uses warm water and instant yeast activated with honey to create a slightly sweet, pliable dough. Vegetable oil adds tenderness. Flour is gradually added until a soft dough that pulls from the bowl is formed. Kneading with a stand mixer dough hook for three minutes creates the gluten network for elasticity and structure. The dough then rests briefly under a towel to relax the gluten before shaping.
The dough can be formed into a large round or several smaller pies and topped with sauce and toppings of choice. For crispier crusts, a pizza stone is preheated, and the dough is slid onto it using a well-floured pizza peel. The baking temperature of 450°F for 12 to 14 minutes melts the cheese and browns the edges to a desirable golden color.
This dough’s moderate hydration and kneading time result in a balanced texture that holds toppings well without becoming soggy. The flexibility in sizing allows home cooks to tailor pizzas to their preferences.
The recipe makes enough dough for one large, two small, or four personal pizzas, offering convenience for different serving needs.
Ingredients
- 1 cup water 100 degrees F, warm
- 1 tablespoon honey (or granulated sugar)
- 1 tablespoon vegetable oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
Instructions
- In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm 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 dough should be soft and smooth. You can add up to another 1/2 cup of flour, but no more than that.)
- Knead the dough for 3 minutes in stand mixer.
- Cover dough with a kitchen towel and allow to rest for 10 minutes. Shape and flatten dough out onto a greased pizza pan or greased baking sheet. Top evenly with your favorite sauce and pizza toppings.
- **If using a pizza stone, place stone in the oven while it preheats. Shape the dough out onto a large circle on parchment paper. Then carefully transfer the pizza dough onto a pizza peel that is dusted with flour and cornmeal. Top dough with pizza sauce and toppings, then carefully slide pizza onto the stone and bake.
- Bake pizza at 450 degrees F. for 12 to 14 minutes or until cheese is melted and bubbly, and edges of crust are a nice golden-brown. Carefully remove from oven. Allow pizza to stand and cool for at least 5 minutes before slicing and serving. Enjoy!
Notes
- This dough quantity works for 1 large, 2 small, or 4 personal-size pizzas.
- Preheat a pizza stone in the oven if using, and use a floured pizza peel to transfer the dough on the stone.
- Use warm water (100°F) to activate the yeast effectively.
User Reviews
Overall Rating
4.9
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