In our house, pizza Friday is a thing. Maybe not every Friday because life happens, but when I do I’ll make a batch of homemade pizza dough. Sometimes I just make one large pie or divide it up for a build-your-own-pizza situation. No matter how you slice it, pizza dough is a perfect blank canvas to get creative with toppings or for just about anything!
Pizza dough is pretty universal too! Besides pizza, you can roll it thin for a flatbread, stuff it with ingredients for a homemade calzone or roll up toppings for Stromboli. You can even make breadsticks out of it. I originally had shared this recipe years back, but it was apart of a pizza recipe so it was a little tricky to find. I have some fun recipes planned for this dough, so I decided to make it its own recipe post.
This homemade pizza dough is my one and only, my go-to and I will never use any other recipe. Ever.
To make this homemade pizza dough, you will need:
- 1/2 teaspoon honey
- 1 cup warm water
- 2-1/4 teaspoons or 1 (1/4 ounce) packet active dry yeast
- olive oil
- 2-1/2 cups unbleached flour
- 3/4 teaspoon kosher salt
In a bowl, combine the flour and kosher salt and set aside.
Dissolve the honey in 1 cup of warm water that is around 110-115°F.
Then stir in the active dry yeast and let it stand for 10 minutes so the yeast has time to gobble up the honey in the water and blooms.
Alternatively, you can do this in the bowl of your stand mixer. I only did this in a glass bowl so you can see how it looks easier this way than in a dark stainless steel bowl.
Add the yeast mixture to the bowl of your stand mixer – if you didn’t already start off this way, that is fitted with the paddle attachment, and add in 1 teaspoon of olive oil. Mix on low speed to combine.
With the mixer on low speed, gradually add in the flour until incorporated.
Then scrape off the dough from the paddle attachment and switch over to the dough hook. Mix on low speed until a smooth dough forms, this should take around 6 minutes or so.
Next form the dough into a smooth ball and add to a large bowl that has a teaspoon of olive oil in it. Gently roll the dough in the olive oil until coated, smearing the oil along the inside of the bowl to coat its sides. Cover with a tea towel or kitchen towel and allow it to rise for 1 hour.
Once the dough has risen, turn it out onto a clean, lightly floured surface. Use your hand to “punch” down the dough, releasing the air inside of it.
Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you’re using so you have accurate temperatures and times. Whether it’s for pizza, flatbread or breadsticks times and temperatures may vary.
It’s as simple and as straightforward as that!
Homemade Pizza Dough
- 1/2 a heaping teaspoon of honey
- 1 cup warm water, 110-115°F
- 2-1/4 teaspoons 1 envelope active dry yeast
- 2 teaspoons olive oil - divided
- 2-1/2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- In the bowl of your stand mixer whisk together the honey with the warm water until dissolved. Insert the paddle attachment and stir in the yeast and let it sit and bloom for 10 minutes.
- Stir in 1 teaspoon of olive oil.
- In a medium bowl, whisk together the flour and kosher salt. With the mixer on low speed, gradually add in the flour mixture. Once incorporated, scrape the dough off of the attachment and switch over to your dough hook. Mix on low speed for about 6 minutes or until a smooth dough forms.
- Shape the dough into a smooth ball and place it into a bowl with the remaining teaspoon of olive oil. Turn to coat in the oil and use the dough to work the oil along the inside of the bowl. Cover with a tea towel or kitchen towel and allow it to rise on your kitchen counter for 1 hour.
- Once the dough has risen, turn it out onto a clean, lightly floured surface and "punch" down the dough to expel the air inside it.
- Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you're using so you have accurate temperatures and times. Whether it's for pizza, flatbread or breadsticks times and temperatures may vary.
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