Homemade Pizza Dough

I love, love, love pizza!  I could eat pizza all the time if it was up to me.  My husband gets so pizza’d out, that’s how often I want it.

So to get him to eat it more often, I bribe him by making pizzas with his favorite ingredients.  I’m not a big meat eater so I like mine just cheese of with green peppers or tomato slices.  He on the other hand wants meat.

So yesterday I tried out a new pizza dough recipe that worked out quite well.  The last dough recipe I was using just wasn’t right so I never shared it here.  This recipe is nice and easy and makes great tasting dough.

basic pizza dough

Basic Pizza Dough

from The Cooking Photographer

Ingredients:

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour (Use good quality all-purpose or a bread flour)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Directions:

1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4. Divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

homemade pizza dough

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