Ingredients: |
Ingredients: 1¼ cups warm water
½ tsp active dry yeast
1 tsp honey
½Tbsp fine sea salt
3⅓ cups all-purpose flour (measured correctly) + more to dust*
How to Make Pizza Dough:
In small bowl, stir together water, honey & salt then sprinkle top with yeast; let sit 5 min then stir.
Measure flour in bowl; make a well in center. Pour yeast mix into center then stir with spatula until dough comes together. Knead by hand 2 min (dough will be sticky). Cover bowl with plastic wrap; let rise at room temp 4-5 hrs until double in size.
Transfer dough to floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling sides over center like closing a book, turning dough each time & repeating for 8 folds. Form a ball in your hands; transfer each piece of dough to lightly oiled bowl seam-side-down, cover; refrigerate overnight or up to 1 week.
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Directions: |
Directions:How to Form a Pizza Crust:
Remove dough 1 hour before using to come to room temp. Before forming pizza crust, preheat oven. Place pizza stone or inverted baking sheet onto center rack of oven; preheat to 550˚. Also, lightly flour pizza peel & prep toppings. When dough is room temp & oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat center of dough gently with fingertips. DO NOT pop any bubbles present.
Lift dough over both knuckles; roll your knuckles under center of dough, working outward as you rotate dough along your knuckles & leaving thicker crust at edge. Continue working dough until a 10-12” pizza has formed. It will shrink slightly so make a little bigger than you think. Place dough on lightly floured pizza peel. Give pizza peel a little shake to make sure pizza slides over and is not sticking.
Spread on desired pizza sauce & toppings. Slide pizza onto preheated pizza stone; bake 550˚ 8-10 min until crust is golden brown & some of larger bubbles on crust are lightly scorched to ensure a crisp crust. |
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