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Fail-Proof Pizza Dough

 2 ¼ tsp Yeast
 1 cup Warm water105°F
 1 tbsp Honey
 2 tsp Salt
 2 tbsp Olive oil
 3 cups Bread flouror take 1/2 cup...depending on the heat & humidity
1

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.

2

Pour in salt, oil and half the flour and mix.

3

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands.

4

Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.}

5

Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. You can also divide the dough into 4 portions. Then follow the directions above.

6

That's it! Use as desired.

7

Once you ready to use, If you refrigerated, allow to come to room temperature. Lay pizza ball on well floured surface. Press down, while forming a round circle. (Avoid the temptation to roll with a rolling pin. This presses out any air bubbles)

8

Then gently stretch, grabbing an edge and letting the other side hang. Moving quickly around the outside crust, until you get to desired thin-ness. Lay crust on pizza peel or pan(depending on how your baking it) top, bake and enjoy!

Special Note
9

If you can find “00” flour, use that! It’s milled specifically for Pizza dough.