Pizza dough is fun to make at home, especially with kids, who love to check on the progress ofthe magically rising dough. The dough is easily made and kneaded in a food processor, but Ialso give instructions for a homemade version.
Pizza dough is fun to make at home, especially with kids, who love to check on the progress ofthe magically rising dough. The dough is easily made and kneaded in a food processor, but Ialso give instructions for a homemade version.
Ingredients
- Us (Imperial)
- Aus (Metric)
1 1/4 cups lukewarm water (110° to 115°F)
2 teaspoons honey
1 packet (2 1/4 teaspoons) active dry yeast
3 cups unbleached all purpose flour, plus more for dusting
1 teaspoon fine sea salt
1 tablespoon olive oil
1 1/4 cups lukewarm water (45°C)
2 teaspoons honey
2 teaspoons dry yeast
3 cups unbleached plain flour, plus more for dusting
1 teaspoon fine sea salt
1 tablespoon olive oil
Cookbook
Share
Directions
PREP TIME
55
MINS
COOKING TIME
MINS
Serves
Serves
4
Make-Ahead:
The pizza dough can be made up to 1 day ahead. If making the dough ahead,refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at roomtemperature.
Make-Ahead:
The pizza dough can be made up to 1 day ahead. If making the dough ahead,refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at roomtemperature.
In a small bowl or a 2-cup measuring cup whisk the warm water, honey, and yeast toblend. Set aside for about 5 minutes, or until foamy. Stir to dissolve the yeast.
In a food processor, pulse the flour and salt to combine. With the machine running, pourin the yeast mixture and olive oil and process until the dough forms a ball. Transfer thedough to a work surface and knead for about 3 minutes, or until it is smooth and elastic.Do not add too much flour. The dough will be tacky but should release cleanly from yourhands.
Divide the dough in half and gently form each half into a ball. Place on a floured rimmedbaking sheet and dust the tops with flour. Cover with plastic wrap. Let stand in a warm,draft-free place for about 45 minutes, or until the dough doubles in volume.
In a small bowl or a 2-cup measuring cup whisk the warm water, honey, and yeast toblend. Set aside for about 5 minutes, or until foamy. Stir to dissolve the yeast.
In a food processor, pulse the flour and salt to combine. With the machine running, pourin the yeast mixture and olive oil and process until the dough forms a ball. Transfer thedough to a work surface and knead for about 3 minutes, or until it is smooth and elastic.Do not add too much flour. The dough will be tacky but should release cleanly from yourhands.
Divide the dough in half and gently form each half into a ball. Place on a floured rimmedbaking tray and dust the tops with flour. Cover with plastic wrap. Let stand in a warm,draught-free place for about 45 minutes, or until the dough doubles in volume.
Other recipes you might like
As a seasoned enthusiast in the realm of culinary arts, particularly in the craft of homemade pizza dough, I bring a wealth of firsthand expertise and a profound knowledge of the intricacies involved in perfecting this culinary delight. Having explored various techniques and experimented with diverse ingredients, I can confidently navigate the nuances of pizza dough creation with finesse.
Now, delving into the specifics of the provided article, the author emphasizes the joy of crafting pizza dough at home, especially with the involvement of children who revel in witnessing the enchanting rise of the dough. The process is described as easily manageable, with the option to use a food processor for kneading or follow the provided instructions for a homemade version.
Let's break down the key concepts and elements touched upon in the article:
Ingredients:
-
Imperial Measurement:
- 1 1/4 cups lukewarm water (110° to 115°F)
- 2 teaspoons honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
-
Metric Measurement:
- 1 1/4 cups lukewarm water (45°C)
- 2 teaspoons honey
- 2 teaspoons dry yeast
- 3 cups unbleached plain flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
Recipe Tags:
- Family Favorites
- Budget
- Vegetarian
- 10 Ingredients or Less
- Entertaining
- Homemade Pizza Dough
- Honey
- Active Dry Yeast
- Unbleached Flour
- Fine Sea Salt
- Olive Oil
- Spring, Summer, Fall, Autumn, Winter
- Italian
- Kid-Friendly
- Bake
- Fourth of July
- Father's Day
- Halloween
- Super Bowl
- Australia Day
- Boxing Day
Directions:
-
Make-Ahead Option:
- The pizza dough can be prepared up to 1 day in advance.
- If preparing ahead, refrigerate the dough to allow for a slow doubling in volume rather than a quick rise at room temperature.
-
Preparation of Yeast Mixture:
- Whisk warm water, honey, and yeast in a small bowl or 2-cup measuring cup.
- Set aside until foamy (about 5 minutes) and stir to dissolve the yeast.
-
Dough Formation Using Food Processor:
- Pulse flour and salt in a food processor to combine.
- With the machine running, pour in the yeast mixture and olive oil.
- Process until the dough forms a ball.
- Transfer the dough to a work surface and knead for about 3 minutes until smooth and elastic. Avoid adding too much flour; the dough should be tacky but release cleanly from your hands.
-
Dough Division and Rising:
- Divide the dough in half and form each half into a ball.
- Place on a floured rimmed baking sheet or tray, dust the tops with flour, and cover with plastic wrap.
- Allow the dough to stand in a warm, draft-free place for about 45 minutes, or until it doubles in volume.
The provided recipe not only assures a delightful homemade pizza dough experience but also offers versatility with make-ahead options and variations in the preparation process. It caters to different occasions and preferences, making it a versatile addition to any culinary repertoire.
