An easy dough to make, follow the instructions and get started making pizza in your home ~ even on a weeknight. It’s creative and fun !
I say “perfect” because the recipe produces a light dough that is easy to handle and simple to prepare, with a nice texture and flavor.
Also See these Pizza Recipes:
On the Grill: Zucchini Crusted Pizza
Karen’s Festive Naan Pizza ~ Red, White & Green Appetizer
I LOVE making pizza at home – hope you for too!
Karen
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Karen’s Perfect Pizza Dough
An easy dough to make, follow the instructions and get started making pizza in your home ~ even on a weeknight. It’s creative and fun! Makes 2 large pies, or 4 smaller ones.
Ingredients
- 1 package dried yeast
- 1/4 cup warm water , (see note in recipe)
- 1 teaspoon sea salt
- 3/4 cups cool filtered water
- 1/2 teaspoon sugar
- 1 tablespoons extra virgin olive oil, more for brushing the crust
- 1 teaspoon raw honey
- 2 3/4 cups bread flour, organic, or 00 Italian flour
- 1/4 cup whole wheat flour , OR use more of bread flour
Instructions
- In a measuring cup, add the 1/4 cup warm water, yeast and 1/2 t. sugar. Dissolve with a fork, whisking for 30 seconds. The water can not be too cold or too hot. Very warm on your hand will work best, between 110 - 115 degrees. Let the yeast activate for 10 minutes on the counter, do not move. It will bubble up and double in volume.
- In a stand mixer* add the yeast mixture, remaining 3/4 cup cool water, salt, oil, honey and 1 cup of flour. Using the dough hook, set on low speed and blend. Add 1 more cup of flour, blend. Add the last cup of flour and let form into a ball.
- Knead in the mixer on medium ~ high speed for 5 minutes. Remove to a clean counter, dust with a small amount of flour. Knead with your hands, five minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place.
- The dough should double in volume in 45 minutes to 1 hour. Punch down and use, or place in a floured plastic bag, refrigerate until the next day. This dough can also be cut in half and frozen.
Forming & Cooking in the oven:
- Preheat the oven to 450 degrees. While oven heats: cut dough in half, (or quarters for smaller pizzas.) Shape into rounds, place on lightly floured plate. Cover with a towel and let sit in a warm place until almost doubled in size, 20 to 30 minutes.Brush a baking sheet with oil, dust with cornmeal if you have. Stretch each dough into two 11″ circles. Add dough, brush crust with olive oil; cover with sauce and toppings. Cook on lower rack first 5 minutes, then middle rack remaining 8 - 10 minutes. Cook until bubbly, and golden on the bottom. Cool slightly and slice. Enjoy !
Notes
*Yes you can make the dough by hand – which I often do!
Add the yeast mixture, remaining 3/4 cup water, salt, oil, honey and all of the flour in a large bowl. Toss together with your hands or a wooden spoon until a stiff dough. Turn the dough out onto a floured board and knead for about 10 minutes until smooth and elastic. This recipe can not be reproduced without the permission of its author, Karen Sheer
Add the yeast mixture, remaining 3/4 cup water, salt, oil, honey and all of the flour in a large bowl. Toss together with your hands or a wooden spoon until a stiff dough. Turn the dough out onto a floured board and knead for about 10 minutes until smooth and elastic. This recipe can not be reproduced without the permission of its author, Karen Sheer
Nutrition
Calories: 127kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 196mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 6mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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