6 easy ingredients combine to make this yeast risen pizza dough that bakes into the best chewy, crisp, and fluffy pizza. It makes 2 large pizzas, or can be used as flatbreads, calzones, or frozen for use later.
Scale toservings (original: 8)
Ingredients
Bread Flour
Salt
4.0 tbsp
Olive Oil
⚠️ 450 mililiters warm water (1 3/4-2 cups*)
1.0 tbsp
yeast*
1.0 tbsp
Honey
1.0 tsp
Garlic Powder
2.0 tbsp
Minced Garlic
2.0 tbsp
chopped caramelized onions
Instructions
1.Warm the water to 110°F or less then stir in the honey and yeast. Set aside to proof for 5-10 minutes.
2.Combine the flour, salt, and any dried spices or herbs you're using in a large bowl, or the bowl of your stand mixer.
3.When the yeast is foamy, pour it into the flour mixture with 2 tablespoons of oil and begin forming a dough. Or, place the dough hook on your stand mixer and turn it to low. If adding wet ingredients like roasted garlic, add at this step.
4.If mixing by hand, when the dough is shaggy but holding together, turn out onto a very clean, lightly floured surface and knead for 5-8 minutes, about 5 minutes on the stand mixer. When the dough is elastic, stretchy, and still slightly sticky, it's done.
5.Oil a clean bowl and your hands with 1 tablespoon of oil and form the dough into a ball, then place in the oiled bowl.
6.Cover with a towel and let rise for 1-1.5 hours, or until doubled, and the indent of your finger remains when gently pressed down.
7.Punch down and turn out onto a clean work surface. Cut the dough in half.
8.Preheat your oven to 450°F. Very lightly oil a baking sheet or pizza stone.
9.Gently stretch and pull the dough into a circle (or whatever shape you desire), working from the middle outward, keeping a thicker edge for the crust. Each dough will yield a 12-13" pizza.
10.Brush the crust edge on both pizzas with 1/2 tablespoon of olive oil each. Add your desired sauces and toppings.
11.Bake for 18-20 minutes or until the crust is golden brown.
12.To refrigerate unused dough, place in a large, airtight container for up to 3 days. Let it sit at room temperature for 5-10 minutes before rolling out.
13.To freeze, place in a large freezer safe container and store for up to 3 months. Thaw in the fridge for 12-24 hours then roll out and bake as directed.
