Pizza Dough
Read my review of this recipe.
Ingredients:
- 1 package active dry or fresh yeast (2 1/4 teaspoons)
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions:
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. Keep the mixer on low and knead the dough for 15 minutes. The dough should be smooth and firm. Transfer the dough to a clean dish coated in oil, cover with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
This makes enough dough for two thin crust pizzas, one very large thick crust pizza, or as I like to do, a regular sized pizza plus a little dessert pizza. If making two crust, divide the dough into 2 balls otherwise, work with one ball. 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 top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
On a lightly floured surface, stretch or roll the dough out, about 14 to 15-inch circle. Brush the edges of the crust with olive oil. Allow pizza to rest for 30 minutes. Add your toppings. Bake in a 450 degree oven until the pizza crust is nicely browned, about 8 to 10 minutes.
Nutrition:
Substitutions:
Recipe courtesy of Wolfgang Puck.