I LOVE homemade pizza dough, and this one is my favorite. The keys to this dough are 1) the oil and honey give it flavor and help it to cook crisp, and 2) the kneading to create the gluten and make it stretchy! This is so much better than delivered crap – and you get bragging rights.
- 1 t sugar
- 1-1/2 c warm water (90-110 deg F)
- 1 T active dry yeast
- 1 T olive oil
- 1 T honey
- 1 t kosher salt
- 2 c whole wheat flour
- 1-1/2 c all-purpose flour
- In a large bowl (I use a KitchenAid mixer), dissolve sugar in the warm water. Sprinkle yeast over the top, and let stand for 5 minutes.
- Stir the olive oil, honey, and salt, into the yeast mixture, then mix in the flours. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, ~10 minutes (again, I have my mixer do this work for me with the dough hook on speed level 2 -- this step is important, I learned that the hard way. If not kneaded enough, the dough will fall apart instead of stretch when you go to shape it. If you knead too much, it'll be tough). Place dough back in the bowl. Cover loosely with a wet towel, and let stand in a warm place until doubled in size, 1 hour.
- When the dough is doubled, tip out onto a lightly floured surface (I use a rubber spatula to work it off if it's stuck to the bowl). Divide into 2 pieces for 2 crusts. Form into two tight balls. Put into bowls sprayed with cooking spray and cover each with a damp paper towel. Let rise 45 minutes until doubled again.
- Preheat oven to 425 with your pizza stone or baking sheet in the oven to heat too. Put one ball of dough on counter coated with flour. Roll out with a rolling pin. When the circle has reached the desired size, place on the preheated pizza stone or baking sheet sprinkled with corn meal (draping it over the rolling pin to transfer helps). Working quickly, top pizza with your toppings.
- Bake pizza ~10-15 minutes until the crust is crisp and golden at the edges, and cheese is melted on the top. For some pizzas, especially if I'm loading a lot of veggies which give off water or if I'm doing extra cheese, I'll precook the pizza crust 5 minutes and then add the toppings to make sure the crust doesn't end up soggy. Yields dough enough for 2 pizzas.
We have many different pizza versions. Pepperoni and pineapple is always popular, as are Buffalo Turkey (which can be made with chicken) and Random Veggie. For even more pizza topping ideas click here. Also check out my Homemade Pizza Sauce!
Proofing the yeast…
Here is the dough immediately after kneading…
Here is the dough after the first rise…
Here it is after the second rise (half of it anyway)…
Rolled out and ready for toppings!!