| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 15 min |
| Yield: | 1 pound |
Ingredients
- 1 teaspoon honey
- 1 teaspoon active dry yeast
- 2 1/4 cups flour, plus more if needed
- 1 teaspoon kosher salt
- Extra-virgin olive oil
Instructions
- Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
- Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
- Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
- The dough is now ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 273 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 172 mg |
Reviews
My new go to recipe! Tried several times now. I follow it to a T and it comes out perfect every time. Anyone who is saying it’s too sticky or it isn’t turning out correctly I’m just gonna assume they’re doing something wrong cause it’s perfection and delish! We also turn our oven temp up as high as it can (550) and preheat our pizza stone for about an hour before making pizza. Always look forward to pizza night!
I’ve been using this recipe for a few years now, never had an issue with the amount of flour and yeast and water. Not sure what some of the people that are saying it’s too wet or sticky are doing wrong..? Tonight I’m splitting the dough, half for pizza, the other half I split to make calzones
The dough was very wet and I had to add more flour. Is it just me or anyone else had the same problem? After rising, it was still too wet to handle and it was a bit of a challenge.
The dough had a great flavor though.
The dough had a great flavor though.
Delisioso!! This was so easy and super tasty.
Only my third time making crust. This will be my “Go To” recipe from now on. Thanks Giada
Only my third time making crust. This will be my “Go To” recipe from now on. Thanks Giada
so good and can handle lots of toppings from water-abundant veggies such as tomatoes and broccoli
Amazing pizza dough!!
I love this recipe! No more water
..maybe a bit of flour! This is my go-to for pizza dough!
..maybe a bit of flour! This is my go-to for pizza dough!
If you follow the recipe, this turns out great. Throw it on a pizza stone in a real hot oven.
I have never experienced anything worse than this pizza dough. Total betrayal. #biscuitpizza
This is my go to pizza dough recipe! Simple, easy to make and tastes so good!!!!