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Pizza Dough Recipe


Matthew
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3 cups all purpose flour

1 cup room temp water

1/4 cup good quality extra virgin olive oil

1 tsp kosher salt

3 tbsp honey

3 tsp instant (quick rise) yeast

Mix dry ingredients together in a stand mixer or food processor

In a separate dish combine water and honey mix well

Add yeast to water honey mix and stir well

Let yeast mixture bloom for 5-10 min

Make sure yeast is active there should be foam sitting on top of liquid

Add yeast to dry ingredients and combine at med speed for 4-5 min

Remove and let rise in oiled bowl for 45 min or so

Trick to this dough is olive oil keeps it crisp on outside and soft inside

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  • 2 months later...

Great Recipe!! I also made my own sauce for this adventure.

I used the recipe and sauce today. I made 2 thin crust pizza's. One was a plain cheese that came out very similar to mall style pizza. The second one was a 2 sided junk pie. The thin cheese only cooked for about 9 mins @ 525* while the junk pie stayed on for about 11 mins. The crust was a little dark on the bottom of both so I think it could go at 500* especially for the junk pie.

This was the first time I tried doing two back to back pizza's. It worked well but next time I will have both pizza's ready to go. I was scrambling hard to get the second pizza rolled out, topped and put on the grill as soon as the 1st came off.

post-2556-13756510141541_thumb.jpg

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  • 8 months later...

3 cups all purpose flour

1 cup room temp water

1/4 cup good quality extra virgin olive oil

1 tsp kosher salt

3 tbsp honey

3 tsp instant (quick rise) yeast

Mix dry ingredients together in a stand mixer or food processor

In a separate dish combine water and honey mix well

Add yeast to water honey mix and stir well

Let yeast mixture bloom for 5-10 min

Make sure yeast is active there should be foam sitting on top of liquid

Add yeast to dry ingredients and combine at med speed for 4-5 min

Remove and let rise in oiled bowl for 45 min or so

Trick to this dough is olive oil keeps it crisp on outside and soft inside

 

1/4 cup seems like a LOT of EVOO for only 3 cups of flour Matthew. Is that correct?

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ckreef, I see it calls for a 1/4 cup of oil but the directions don't show including it in the mixture. Am I missing something here? How did you prepare

Thanks in advance

In the mixture. It's a more sticky dough in the beginning but it all works fine in the end.

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  • 1 year later...
  • 3 weeks later...

Nice recipe, thanks for sharing. I think I'd like to add some dried herbs for a kicked up crust to go with my toppings. Can't go wrong with some oregano and garlic right in the dough before baking.

I like to use my sourdough and add a Tbs of of crushed rosemary, and a TBS of fresh minced garlic to the dough recipe. 

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This is pretty much the same recipe I have been using for several years.

I use 4 cups of King Arthur BREAD flour though.

about the same amount of EVOO.

I use much warmer water usually about 115 degrees and put the honey in the water to give the yeast something to chew on.

 

I use a dough hook in stand mixer and usually takes about 6-7 minutes, I keep kneading it until I can tear off a chunk and have it pass the "Windowpane" test, where you slowly  pull it thin until you can almost see through it and it does not break, THEN its ready.

 

I then put about a tablespoon or so of olive oil in a gallon size ziplock bag and rub it around til inside of bag is coated.

I cut off 4 pieces of dough that I weigh to 100-105 grams each that I roll into a nice round balls and place into a oiled round cake pan and cover with plastic wrap. These are for Hamburger Buns.

 

I then take the rest and knead into a nice round ball and slide into the ziplock.

Then put them both into the fridge.

Putting in the fridge for 24 hours is important for the texture, it rises slowly and you get a great texture.

Pull out of the fridge about 5 hours before you need it and let it rise on the counter in the ziplock.

 

Burger buns pull those out the next day about 2 hours before you need them and just cook in oven at about 425 until nice and golden brown on top.

I usually season the top of the buns with something, Montreal steak Seasoning, dried onions, sesame seeds etc.  

 

post-8283-0-61285300-1427734595_thumb.jp

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  • 4 weeks later...

3 cups all purpose flour

1 cup room temp water

1/4 cup good quality extra virgin olive oil

1 tsp kosher salt

3 tbsp honey

3 tsp instant (quick rise) yeast

Mix dry ingredients together in a stand mixer or food processor

In a separate dish combine water and honey mix well

Add yeast to water honey mix and stir well

Let yeast mixture bloom for 5-10 min

Make sure yeast is active there should be foam sitting on top of liquid

Add yeast to dry ingredients and combine at med speed for 4-5 min

Remove and let rise in oiled bowl for 45 min or so

Trick to this dough is olive oil keeps it crisp on outside and soft inside

 

I'm going to make this tonight!   Just to clarify - this recipe makes either one big fluffy pizza or two thinner-crust pizzas (a la @ckreef) ?  Approximately what diameter?

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3 cups all purpose flour

1 cup room temp water

1/4 cup good quality extra virgin olive oil

1 tsp kosher salt

3 tbsp honey

3 tsp instant (quick rise) yeast

Mix dry ingredients together in a stand mixer or food processor

In a separate dish combine water and honey mix well

Add yeast to water honey mix and stir well

Let yeast mixture bloom for 5-10 min

Make sure yeast is active there should be foam sitting on top of liquid

Add yeast to dry ingredients and combine at med speed for 4-5 min

Remove and let rise in oiled bowl for 45 min or so

Trick to this dough is olive oil keeps it crisp on outside and soft inside

 

I'm going to make this tonight!   Just to clarify - this recipe makes either one big fluffy pizza or two thinner-crust pizzas (a la @ckreef) ?  Approximately what diameter?

 

 

Answered my own question and made two thinner pizzas. And oh, man, they were really tasty.  :)   So tasty that I didn't manage to take a photo of any of them (I made 4). Next time I'll try adding some Italian spices to the dough, too. 

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