Today, I have another pizza dough recipe for you. I have a good collection of doughs for pizza, but I wanted try this one because it looked so good. The ingredients are similar to a dough I have share before, but the process with this one is different. I mean, most doughs include these ingredients.
The trick to this recipe is kneading it in your kitchen aid (or other mixer with a dough hook) for 6 minutes and giving t it an hour or two to rest. It was delish, only complaint from my fam was they wanted the crust to be thicker. My family likes thick crust. I on the other hand like all kinds – pan, regular, thin, Chicago deep dish etc.
I would say the thickness level was in between Papa Murphy’s regular and thin crust with a nice chewiness to the dough. Next time I make this, to please the fam, I’ll just make a smaller pizza. I topped my portion with my pizza sauce and some delicious diced Columbus salami and mushrooms.
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 2 teaspoons salt
- 2 tablespoons olive
- 2–3 cups bread flour
- In the bowl of a stand mixer, add yeast, honey, and warm water. Give it a stir and let it sit for 5-10 minutes or until bubbly and mixture foamy.
- Then add in the salt, oil and 1 1/2 cups flour. Mix using dough hook.
- Once well combined, add additional flour 1/2 cup at a time until slightly tacky, but doesn’t stick to your hands.
- Turn on medium to knead for 6 minutes. Then side of the bowl should be clean and the dough should be smooth.
- Remove the dough from the bowl. Spray the bowl with non-stick spray. Add the dough back to the bowl and turn once to get both sides coated with the non-stick spray.
- Cover with plastic wrap and allow to rise in a warm place for 1-2 hours.
- The dough is ready to use. Divide dough in half. Roll each half out into a 12 inch circle on a piece of parchment paper. Top as desired.
- Transfer the dough and parchment to a baking sheet or pizza stone.
- Bake at 500 for 9-10 minutes.
Recipe adapted from Lauren’s Latest.