Jul 22, 2023
perfect pizza dough
8 MINUTES
6 servings
MEDIUM
This pizza dough has become my go-to ever since I first made it in culinary school during pizza and bagel week. The crust bakes up thin and crisp at the edges, yet stays beautifully airy inside. The secret? A touch of honey. It brings a subtle sweetness that rounds out the flavor and makes each slice taste a little more special
Ingredients
compressed yeast, 28 grams or 14 grams of Dry Active Yeast
water, 487 grams
olive oil, 112 grams
honey, 19 grams
high-gluten flour, 900 grams
salt, 18 grams
Instructions
Combine the wet ingredients
In the bowl of a stand mixer, add the oil, honey, warm water, and yeast. Stir briefly to combine.Add dry ingredients and knead
Add the flour and salt to the same bowl. Using the dough hook, knead on medium speed until the dough is smooth and elastic, about 5–7 minutes.Portion the dough
Weigh the entire batch of dough and divide by the number of pizzas you plan to make (this recipe yields 6 doughs).
Example: If the total dough weighs about 1500 g, each portion should be roughly 250 g.Shape into rounds
For each portion:Gently pull the corners of the dough toward the center to create surface tension.
Flip it seam-side down.
Using the side of your palm, rotate the dough in a circular motion on the counter until it forms a smooth, tight ball with the seam on the bottom.
Proof
Arrange the dough balls on a parchment-lined sheet pan lightly brushed with oil. Lightly oil the tops of the dough as well. Cover each ball completely with plastic wrap so the wrap touches the dough surface without pulling it tight—this prevents a skin from forming while allowing the dough to rise.Refrigerate
For best flavor and texture, refrigerate the dough for at least 1 hour, but ideally overnight to cold-proof.
