What To Make With Homemade Pizza Dough
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Whether we’re talking a Chicago deep dish, an NYC Sicilian grandma slice, or a classic Italian margherita pie, I think we can all agree—pizza is the perfect food. While everyone’s got their favorite pizza joint, great pizza is also possible to make right at home. With the right combination of simple ingredients, quick prep, and slow (but not too slow!) proofing time, you can produce a pizza dough that’ll rival the hottest pizza spots. Here's how to achieve the best pizza dough possible.
What People Are Saying:
"Loved this...easy to prep, time does all the work. Nice that with the 12 hour proof time you can make it early in the morning and then it's ready when dinner rolls around. Putting this one on the fridge." - inf7563
"Perfectly crispy while still chewy. Love!" - RamsRecipes
Get started by grabbing a large bowl and a whisk and whisking together the salt and 3 1/3 cups bread flour; make sure the salt is evenly distributed. Now, grab a medium bowl and vigorously whisk together the honey, yeast, and 1 1/3 cups lukewarm water (about 100°) until the yeast is nearly dissolved. Pour the mixture into the bowl with the flour and mix with a wooden spoon or your hands until a cohesive dough comes together. Turn the dough out onto a clean work surface and knead with 3 to 4 Tbsp. flour until smooth, 1 to 2 minutes.
Lightly flour another large bowl. Form the dough into a ball and transfer it to the floured bowl. Cover with plastic wrap and let sit at room temperature for at least 12 hours and up to 18. This long fermentation period gives the yeast plenty of time to gradually break down the sugars in the dough (and the honey) into organic compounds that produce deep, complex flavors. Try not to shortcut this step.
Punch down the dough to deflate it, then turn it out onto a clean work surface and form it into a loose ball. Now, grab a section of the dough from its sides, lift it up, and press it into the center. Repeat this fold until you’ve worked your way around the dough; about 8 folds in all. By the end, the dough should form a tight ball. Let rest for 10 to 15 minutes.
Meanwhile, preheat your oven to its highest setting (550° or as high as it goes) and place a rack in the lower third. If you’ve got a baking stone or steel, place it on the rack; if not, place a baking sheet on the rack during the final few minutes of preheating.
Divide the dough into 2 pieces. Working with one piece at a time, stretch the dough to a 14" round on a pizza peel or flour-dusted work surface; use your fingertips and palms and work from the center outward.
Spread the dough with sauce, if using, and then top with your desired toppings, distributing them evenly and leaving about a 1" border.
Slide the pizza onto the preheated stone, steel, or baking sheet and bake golden brown. This should take about 15 minutes, depending on the heat of your oven. Repeat with the remaining piece of dough.
Full list of ingredients and directions can be found in the recipe below.
This recipe makes enough for 2 (14") crusts. The dough is a great option to make ahead and store. It’ll keep in a floured-dusted airtight container in the refrigerator for up to 5 days. Bring to room temperature before using. You can also freeze the dough for up to 1 month. Thaw on the counter and let come to room temperature before using.
kosher salt
(400 g.) plus 1/4 cup bread flour, plus more for dusting
honey
(1/4-oz.) packet active dry yeast
Desired toppings, such as pizza sauce, pesto, mozzarella, pepperoni, Parmesan, chopped vegetables, and/or fresh herbs
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