Pizza Dough

Ingredients:

4 ½ C all purpose flour (sub up to half whole wheat flour or use all “00” flour)

1 Tbsp kosher salt

1 ½ C warm water (around 100* F)

2 ¼ tsp yeast

2 tsp honey

3 Tbsp olive oil

Mix warm water with yeast and honey. Let stand for a few minutes or until it’s at least a little frothy. If it’s not frothy, try again with newer yeast.

Mix flour and salt together.

Pour olive oil into the yeast mixture. 

Add liquid ingredients to the dry ingredients and use a rubber spatula to mix together gently by pulling the flour from the edges into the middle. When the liquid is mostly absorbed and you have a shaggy dough, use your hands to begin kneading and work it into a rough ball. At this point, turn the dough and any floury bits left in the bowl onto a silicone mat or clean countertop and put the bowl on top of the dough. Let rest for 5 minutes.

After resting, knead the dough by hand until smooth and elastic, about 10 minutes, or in a mixer with a dough hook for about 5 minutes. Form dough into a ball. Put about 1-2 T of oil in the bowl and roll the ball of dough to cover it in oil and to spread the oil over the whole bowl. Cover with a dish cloth or plastic wrap and let rise 2-6 hours on the counter or a warmish oven (turned off).

Preheat oven to at least 425* and up to 500*-- I usually bake at 450*. Divide dough into three equal balls. Stretch the ball of dough by holding the edges and letting the rest of the dough hang. Turn the dough as it hangs to make a roughly round shape. Do not let the dough stretch so much it tears! Lay the dough out on a greased baking sheet and continue stretching at the edges until it’s at a uniform thickness of your liking.

Top with sauce and/or toppings and bake for 9-10 min.