Pizza dough

Pizza dough

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package fresh or dry yeast

  • ¼

    cup warm water

  • 1

    teaspoon salt

  • 1

    tablespoon honey

  • 2

    tablespoons olive oil

  • ¾

    cups cool water

  • 3

    cups all-purpose flour


Dissolve yeast in 1/4 cup warm water, and let proof 10 minutes. Meanwhile, combine the salt, honey, olive oil and cool water in a small bowl or measuring cup. Mix well. Place flour in a large bowl and make a well in the center. Pour honey-water mixture and proofed yeast into well. Slowly incorporate flour into wet ingredients, working outward from the center. When dough is formed, transfer to a lightly floured surface. Knead until smooth. Place in a buttered bowl; let rest, covered, for 30 minutes. Divide dough into four equal parts. Roll into smooth, tight balls. Place on a flat dish, cover with a damp towel. Refrigerate at least 2 hours. One hour before baking, remove dough from refrigerator. Lightly flour work surface. Flatten each ball of dough into a circle about 6 inches in diameter, making the outer edge thicker than the center. Turn dough over and repeat. Lift the dough and gently stretch the edges, working clockwise to form a 7- to 8-inch circle. Before you are ready to bake the pizzas, preheat a pizza stone in a 500-degree oven for 30 minutes. Top individual pizzas with the desired ingredients. Bake pizzas on the pizza stone for 10-12 minutes. Serve immediately. Serves 4


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