Tuesday, February 7, 2012

Fail Proof Pizza Dough

I use this for every pizza, calzone, stromboli and stuffed bread I make. It's a sweeter dough and has a nice crunch when baked. You can you this when making pizza as a thin crust or even deep dish. It just works anyway you want to use it. The key is room temperature dough, that is what make it all work plus a few ingredients ;)

INGREDIENTS:
1 1/4 cups warm water
2 3/4 teaspoons active dry yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
2 1/2 cups all-purpose flour, plus more for kneeding




Preparation Instructions:
 In the bowl of a stand mixer, add the active dry yeast, to the water until foamy before mixing in the sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer with a dough hook.

Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap).   Let rise for 1 hour, punch it down then let rise again covered for another hour before baking.




4 comments :

  1. I have a pizza dough recipe I've been using, but have been looking at others to see if I can find a better one. I'm going to give this one a try - I like that it uses honey!

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  2. I just love a good pizza dough. And now that I've overcome my fear of yeast - I've been whipping it out like a mad woman! ~Megan

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  3. Thanks. I've been reading all your bread recipes, they look great!

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  4. I absolutely have to try this one. My kids will flip! I’d love to see this at my kinky party, too! Family Restaurant

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