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
6 12" thin crust pizzas
baker's yeast (Fleischmann's is my go-to)
2 1/2 cups
00 flour, plus more for dusting
In This Recipe
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.