My Pizza Dough Recipe
- 3 1/2 cups flour
- 1 packet of yeast
- 2 tbsp olive oil
- 2 tbsp honey
- 1/4 tsp salt
- 1 cup water
Mix 1/4 cup of hot water with the honey in a separate cup, and sprinkle with yeast. Once the yeast on top starts to bubble, put 1 1/4 cups of flour, remaining yeast, honey/water, oil, salt, and 3/4 cups hot water in mixer. Mix on low, continually adding flour and mixing until the dough is no longer sticky. For thin crust do not let rise, for deeper crust, allow to rise for 30-45 minutes covered at room temperature.
Alternatively, you can use around 2 1/2 whole wheat flour. The picture above is a whole wheat dough.
From Jimmy:
- Put all ingredients in mixer, except 25% of flour
- Mix low for 1-2 mins (consistency should be like pancake batter)
- Cover and let sit for 20 mins
- Mix on low for 8 mins, 5 mins in start adding flour gradually
- After for 6 mins, increase speed,
- Then remove dough and work by hand, should be very sticky
- Pour on floured surface and portion into balls
- Once it's ready (smooth when you sprink flour), cover and let it rest for 15-20 mins
- Put into glad containers with tiny amount of oil and then put in fridge
- Let it cold-rise in fridge for at least 24 hours, up to 3 days
- Take dough out fridge when i start oven (roughly 60 mins before cooking)
- Don't use rolling pin - build a little rim around the edges then spread the dough
- Dunk the dough lightly in a bowl of flour then work it on granite counter top, only tiny amount on peel
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