| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | 4 (7 or 8-inch) pizzas, 6 ounc |
Ingredients
- 1 package active dry or fresh yeast
- 1 teaspoon honey or sugar
- 3/4 cup warm water (105 to 115 degrees F)
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Tomato sauce and cheese
- Cheese, tomatoes, olives
- Salmon, sour cream mixed with chopped dill
- Cheese, chili oil, pesto
Instructions
- In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
- Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
- Preheat the oven to 525 degrees F. Place a pizza stone in the oven.
- To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
- Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
Reviews
Are the directions to bake at 610 correct? I’ve never had a home oven that could go so high.
Easy and delicious. We’ve used this dough for regular pizzas, deep dish cast iron skillet pizza, and Stromboli.
Easy, this will be my “go to” pizza recipe.
This is a good, quick dough. It’s not very difficult to work with, and produces a nicely textured and tasty crust. I used AP flour per recipe, but will probably try some All Trumps for the next batch, and maybe use half of the dough for a larger, 10-12 inch pie