Ingredients
- 3/4 cup warm water around 110 degrees Fahrenheit
- 1/2 tablespoon honey
- 1 packet active dry yeast (roughly 7 grams)
- 2 cups all-purpose flour or bread flour
- 3/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Instructions
- Mix the warm water, honey, and yeast in a small bowl with a spoon. Let it stand for 5 to 10 minutes, or until it becomes frothy and bubbly. This step ensures your yeast is active and ready to make your dough rise. If you don’t see bubbles, your yeast may be expired, or the water may have been too hot or too cold; try again with fresh yeast.
- In the bowl of a stand mixer, add the flour and salt. Attach the dough hook to the stand mixer. Slowly add the yeast mixture and olive oil while mixing on low speed. Increase the speed slightly as the dough begins to come together, forming a rough ball.
- If the dough feels too sticky, add 1 tablespoon of flour at a time until it pulls away cleanly from the sides of the bowl. Conversely, if the dough feels dry or crumbly, add a teaspoon of warm water at a time.
- Lightly flour your work surface and transfer the dough onto it. Knead by hand for about 5 to 7 minutes, until the dough is smooth, soft, and elastic.
- If you’re unsure whether it’s ready, use the “windowpane test”: pinch off a small piece of dough and gently stretch it between your fingers; if it stretches thin enough to let light pass through without tearing, it’s kneaded enough.
- Grease a large bowl with a small amount of olive oil, ensuring it’s evenly coated. Place the dough ball into the bowl and turn it over once to coat it lightly in oil.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Set the bowl in a warm spot and let the dough rise for about 1 hour, or until it has doubled in size.
- Once the dough has risen, gently press it down with your hands to release any trapped air (this is called “punching down” the dough). Return it to a lightly floured surface and shape it into a ball.
- Use your hands or a rolling pin to stretch the dough into a 12-inch circle. If the dough resists stretching, let it rest for 5 to 10 minutes before trying again.
- Line a pizza pan or baking sheet with parchment paper and transfer the stretched dough onto it. Pinch the edges slightly to create a raised border for the crust. At this stage, you can brush the edges lightly with olive oil for extra crispness.
- Add your sauce, cheese, and toppings, and cook in a preheated oven at 450°F. Time will vary depending on the size of the pizza and the amount of toppings you use. Generally it should be done in 12 to 15 minutes. To be safe, start watching your pizza around the 10-minute mark so that it doesn't burn.