Homemade Pizza Dough
Makes 1 Pizza (14-16in)
1 Cup AP Flour (King Arthur is my flour of choice)
3/4 Cup White Whole Wheat Flour (King Arthur is my flour of choice)
2 tsp Salt
1 tsp Honey
2 tsp Active Yeast (1 Packet is 2 tsp)
2/3 Cup Warm Water
2 1/2 TBS Olive Oil (separated)
2 TBS Semonlina Flour or Cornmeal
In large measuring glass, fill with 2/3 cup warm water.
The water needs to be between 120 -130 degrees. Typically hot water straight out of the tap falls in this range. To test your water temp you can use a meat thermometer to get a reading of the water temperature. If the water is not warm enough your can microwave in 7 second intervals and test water with thermometer.
Add 2 tsp yeast and 1 tsp honey to the warm water.
Stir gently with a wooden spoon (non-metal utensil) and let rest for about 10 minutes.
The yeast will bubble and the mixture will approximately double in size. If it does not bubble or rise then the water could have been too hot and killed the yeast. Try again.
In a large mixing bowl (not metal), combine flours and salt
Pour the water and yeast mixture (after the rest period) to the flour mixture and stir with a wooden spoon until slightly combined
Add 2 TBS Olive oil
Mix with spoon (or hands) until fully combined and has the dough consistency. (It will be a little sticky)
Use your hands to form the dough into a ball and set in the bottom of the bowl
Gently rub an additional 1/2 TBS Olive Oil on top of the dough (this will help prevent it from sticking to the bowl as it rises)
Cover the bowl with a kitchen towel and set in warmer place (like the kitchen or a table with sun spot). Let rise 1-2 hours
Pizza Cooking Steps:
Preheat oven with pizza stone to 400 degrees (baking sheet can be used if you don’t own a stone)
Spread out a small (1/4 cup) of semolina flour on a pizza peel. (See Notes)
Using your hands, begin spreading out the dough into a circular shape. This will take some time, turning and pushing with the base of your palm. Flip and continue to shape, adding more flour when needed, until desired shape is reached.
Remember: You aren’t a professional so your shape won’t be perfect. You’ll improve with practice! Don’t keep reforming or dough will become tough
Give the peel a little shake to ensure the pizza dough isn’t sticking on any edge. Lift any edges that seem to be sticking and sprinkle semolina flour.
Giving a good shake with the peel, transfer the dough to the hot stone in the oven.
Cook dough for 5 minutes.
Slide the peel underneath the dough, and pull out of the oven. VERY QUICKLY add sauce and toppings.
Return to oven and cook approximately 15 minutes or until cheese/toppings turn golden brown
A pizza peel isn’t too expensive and makes this process SO much faster.
If you don’t have semolina flour, use regular AP flour while spreading out the dough and cornmeal to ensure it doesn’t stick. (Cornmeal will darken in the oven while semolina won’t burn which is why we prefer it)