-
Makes
6 12" thin crust pizzas
Author Notes
Every time I have guests over for "pizza night," they are without fail shocked and awed that I make my own pizza dough. This has always baffled me, because a good pizza dough is like.. 5 things tossed into a bowl and left to nature for a bit. This pizza dough is easy, cheap, and uses easy to find stuff—and is absolutely perfect for a home oven with a pizza stone instead of a wood fired oven. There is some down time, but the gaps are perfect for doing a few chores while you're working! EDITED: I recently made this with a standard brand 00 flour. It made a HUGE difference in the quality and integrity of the crust. It is worth it to get 00, if nowhere else, the internet surely has it.
Bonus: the leftovers make lovely focaccia when baked covered in oil with a sprinkle of sea salt and rosemary! —Clair Gu
Ingredients
-
1 cup
warm water
-
2 tablespoons
honey
-
2 teaspoons
baker's yeast (Fleischmann's is my go-to)
-
2 1/2 cups
00 flour, plus more for dusting
-
1/4 cup
olive oil
-
2 teaspoons
sea salt
Directions
-
In the bowl of a stand mixer fitted with dough hook, mix together the water, honey, and yeast. Leave to proof for about 10 minutes or until it looks frothy.
-
Add the flour, oil, salt, and mix on low speed until combined and smooth looking. Cover with a damp towel and leave to rise, about an hour. It will have doubled in volume.
-
Turn the dough out onto a heavily floured surface and begin to knead. Add flour in small, tablespoon or less amounts until the dough stops sticking to your fingers. It will still feel a little tacky, but shouldn't require more flour. Knead for 5-6 minutes, or until the dough is perfectly smooth and shrinks back a bit when stretched.
-
Punch the dough down, turn it out, and knead back into a smooth ball. Segment into 6 even pieces. Roll the dough between your hands into a sphere, and place into a well-oiled glass baking dish. Pour a bit of oil over each round and coat the surface of the dough ball with it. Wait 15 minutes before using at room temperature, or, oil a piece of plastic wrap, cover the dish, and refrigerate overnight.
See what other Food52ers are saying.