Honey Pizza Dough

Honey Pizza Dough


1 1/4 cups - water, warm (105° to 115°F)

2 tsp. - active dry yeast

1 tsp. - honey

2 T - extra-virgin olive oil

2 tsp. - coarse salt

3 1/2 to 4 cups - unbleached all-purpose flour, or more as needed


Combine 1/4 cup of the warm water with the yeast and honey in a large bowl; stir to blend. Cover the mixture with plastic wrap and let it stand for about 10 minutes, or until foamy.

Mix in the remaining 1 cup of water, olive oil, salt, and 11/2 cups of the flour, and stir until smooth. Gradually add the remaining 2 to 21/2 cups of flour, stirring until the dough comes away from the side of the bowl.

Turn the dough out onto a floured surface and knead by hand for about 10 minutes, or until it is smooth and elastic, adding as much extra flour as needed to keep the dough from being too sticky. Alternatively, knead the dough with a dough hook in a stand mixer for about 5 minutes. The dough is adequately kneaded with it springs back when poked with a finger.

Shape the dough into a ball and place in a large, oiled bowl. Turn the dough to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in bulk.

Punch down the dough and divide and shape as directed in the recipe. If not using the dough right away, punch it down, cover lightly with plastic wrap, and refrigerate for up to 24 hours.

Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC.