I will preface this post by saying pizza dough is one of the most intimidating foods I have ever made. Not only does the outcome rely on the ingredients and the process, but also the surrounding environment. You could follow the steps in the recipe exactly the same twice and have two different outcomes depending on the temperature or humidity, which can drive a semi- control freak like me insane sometimes. I often spend a weekend afternoon making pizza dough to keep in the freezer to avoid scrambling for new dinner plans if the dough doesn’t turn out as expected.
There are so many uses for pizza dough. Not only for your standard pizza recipes, but I have also used this for grilled pizza.
Below are pictures for step-by-step instructions on how to make the dough. Click the images to open a slide show!
Servings: 2 Pizzas
- 1 cup warm water about 110 degrees
- 1 tsp Honey
- 1 packet active dry yeast
- 2 3/4 cups flour plus more
- 1 tsp salt
- Olive oil
- Add honey and yeast to water and give a quick stir. Allow mixture to sit until yeast is alive (it should be foaming an bubbling), about 10 minutes.
- Add yeast and water mixture to the flour and salt in in a stand mixture fitted with a dough hook. Mix on low speed until flour starts to incorporate. Turn up the speed and continue until the dough starts to form a ball on the hook and pull away from the edges. If the mixture seems sticky add a tbsp of flour; likewise if the mixture seems dry, add 1 tbsp of water.
- Roll the dough on a floured board and form into a ball. Add the dough to a bowl coated with a light layer of olive oil and cover with a kitchen towel. Place in a warm spot and allow the dough to double in size, about 1 hour.
- After the dough has risen, roll onto a floured board and score in half. Form one half into a flat disk with your fingers working from the center out. Lift up the dough to lay flat on your fists and begin to stretch the dough. Hold the dough with your fingers and move your hands along the edges, allowing gravity to pull the dough into a circle or rectangle (or oblong shape that looks rustic). Move the dough on pizza stone or baking sheet and begin to top with your preferred toppings
- Place a dough ball in a freezer bag and keep in the freezer for up to 3 months
- Remove dough from the freezer and place in the refrigerator for up to one day. If in a hurry, you can defrost it at room temperature for about 2-3 hours.