Recipe: Perfect Pizza Dough

Pizza Dough. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find.

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. You can cook Pizza Dough using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pizza Dough

1. You need 1 packages of Active Dry Yeast.
2. Prepare 1 tsp of Honey.
3. Prepare 1 1/4 cup of Warm Water.
4. It's 3 cup of All Purpose Flour.
5. You need 1 tsp of Salt.
6. It's 1 tbsp of Extra Virgin Olive Oil.

The ingredients in this homemade pizza dough recipe include bread flour, sugar, dry yeast, salt, water and olive oil. You'll use the dough hook on your stand mixer to combine the ingredients before. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare.

Pizza Dough step by step

1. In a small bowl, dissolve the yeast & honey with a 1/4 cup of the warm water..
2. In a mixer with a dough hook, combine the flour & salt. Add the olive oil, yeast mixture, & the remaining of the water. Process until the mixture forms a ball. Mix on low speed until the mixture comes cleanly away from the sides of the bowl & starts to climb up the dough hook..
3. Turn the dough out onto a clean work surface & knead by hand for 2 to 3 minutes longer. The dough should be smooth & firm. Place the dough in a large bowl & cover with a clean, damp towel & let rise in a cool spot for about 2 hours..
4. Divide the dough into 3 or 4 portions. Wrap each section with a plastic wrap & freeze..

Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. It is best if prepared in advance and refrigerated overnight. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil.

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