Pizza Dough
Number of Servings: 3 Pizzas
Prep Time:
Cooking Time:
By far the best pizza dough recipe we have found. The 00 flour is the difference. We use Caputo.
ingredients
- 2Teaspoons —Active dry yeast
- 1Tablespoon —Honey
- 1 1/4Cups —Lukewarm water (110 degrees)
- 1 1/2Cups —All purpose flour
- 1 1/2Cups —00 flour
- 2Tablespoons —Olive oil
- 1Teaspoon —Sea salt
instructions
In a large bowl, combine the yeast, honey, and water and stir well. Let the yeast activate, bubble, and come to life, about 10 minutes.
Add the flours, olive oil, and salt, then stir with a wooden spoon until a dough mass begins to form. Turn the dough out onto a floured surface and get those arm muscles ready. Knead away until a soft dough ball forms, about 10 minutes.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Give the bowl a home in a warm spot in the kitchen and let the dough double in size, about 1½ hours. (If you’re a planner, this can also be done the night before. At this point, cover with plastic wrap and refrigerate overnight. The next day, warm the dough on the counter for 30 minutes before proceeding to step 4.)
Punch down the dough and transfer to a lightly floured surface. Divide the dough into two equal portions and shape them into individual balls of dough.
Working one at a time, roll the dough out with a rolling pin into two 12-inch circles. If they’re not perfect circles, no worries — your pizzas will still taste delicious. Now build your pizzas. To bake, preheat the oven and baking stone to 500 degrees. When the oven is pre-heated, place the pizza (with parchment paper underneath) into the oven. Bake for 4 minutes and remove the parchment paper. Bake an additional 6-8 minutes. These same instructions are great on a Traeger grill. If you have a dedicated pizza oven, you will need to adjust (use the instructions that came with the oven).
