Homemade Pizza Dough

Prep & Cook

60 Minutes

Serves

Difficulty

Easy

Ingredients

1 1/3 cups lukewarm water (45°C)

2 tsp dry yeast

2 tsp honey

3 1/4 cups plain flour, plus more for dusting

1 tsp sea salt flakes

1 tbs olive oil

Description

YOUR NEW GO - TO PIZZA DOUGH

MAKE AHEAD:

Dough can be made up to 1 day ahead. If making dough ahead, refrigerate dough to allow it to double in volume slowly, rather than rise quickly at room temperature.

KITCHEN NOTE:

To make dough without a food processor, whisk warm water, dry yeast, and honey in a large bowl to blend. Let stand for 5 minutes, or until foamy. Stir to dissolve yeast. Stir in 1 cup flour and salt. Gradually stir in as much of the remaining flour as needed to make a stiff dough that can no longer be stirred. Turn dough out onto a well-floured work surface. Knead, adding flour as necessary, until the dough is smooth and elastic but still tacky, about 8 minutes. Proceed as directed above.

Method

In a small bowl or a 2-cup measuring cup, whisk warm water, dry yeast, and honey to blend. Set aside for 5 minutes, or until foamy. Stir to dissolve yeast.

In the Food Processor, pulse flour and salt to combine. With the machine running, pour in yeast mixture and olive oil and process until dough forms a ball. Transfer dough to a work surface and knead for 3 minutes, or until it is smooth and elastic. Do not add too much flour. Dough will be tacky but should release cleanly from your hands.

Divide dough in two 400g or three 225g dough balls and gently form each piece into a ball. Place on a floured rimmed baking tray and dust tops with flour. Cover with cling film. Let stand in a warm, draft-free place for 45 minutes, or until dough doubles in volume.

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