• Prep

    8 hr 30 min

  • Total

    9 hr 0 min

  • Servings

    2

Homemade Pizza Dough

The BakerMama's hubby shows you how to take pizza night to a whole new level with this amazingly thin, crusty, and slightly chewy New York-style crust that you can cover with your favorite toppings and lots of gooey cheese!

  • Prep

    8 hr 30 min

  • Total

    9 hr 0 min

  • Servings

    2

  • Homemade Pizza Dough

The BakerMama's hubby shows you how to take pizza night to a whole new level with this amazingly thin, crusty, and slightly chewy New York-style crust that you can cover with your favorite toppings and lots of gooey cheese!

Ingredients

    • 1teaspoon active dry yeast
    • 2 tablespoons warm water
    • 3 1/2cups Gold Medal™ Better for Bread™ flour, divided
    • 1 1/2 cups water, room temperature
    • 2 1/2teaspoons sea salt or kosher salt
    • 1/2 tablespoon olive oil
    • 2teaspoons honey

Directions

  • 1

    In a small bowl, combine 2 tablespoons of warm water with the yeast and set aside for 10 minutes to proof.

  • 2

    In the bowl of an electric mixer fitted with a hook attachment, combine 3 cups of flour and 1 1/2 cups room temperature water and mix on low for 1-2 minutes.

  • 3

    Once proofed, add the yeast mixture, salt, olive oil, and honey to the mixer and mix on low speed for 4 minutes. During the first 1-2 minutes of mixing, gradually add in the remaining 1/2 cup of flour. After 4 minutes on low, let the dough rest for 5 minutes in the bowl and then mix on medium speed for an additional 3 minutes.

  • 4

    Remove the dough from the mixer and place on a lightly floured surface. Using a small amount of flour, form the dough into one large ball. Place the dough in a lightly greased mixing bowl and cover with plastic wrap.

  • 5

    Depending upon how much time until you plan to eat, you can either let the dough rise in the refrigerator (cold rise) or rise on the kitchen counter at room temperature (warm rise).

  • 6

    Cold Rise – 20 hours Place the dough in the refrigerator for 9 hours. Remove from the refrigerator and separate the dough into two equally sized pieces and form balls by folding the underside of the dough into the center. Place the two balls into individual lightly greased covered bowls or plastic containers with lids. Place these bowls back in the refrigerator for another 9 hours. Remove from refrigerator and let rest at room temperature for 2 hours.

  • 7

    Warm Rise – 8 hours Let the dough set on the counter for 2 hours to bulk rise. Then separate the dough into two equally sized pieces and form balls by folding the underside of the dough into the center. Place the two balls into individual lightly greased covered bowls or plastic containers with lids. Set these containers aside on the kitchen counter and let rest for 6 hours.

  • 8

    Thirty minutes before your dough is ready, place a pizza stone on the middle rack of the oven and preheat to as high as it will go (500°F or 550°F). Using a pizza stone is important here to ensure the crust heats up enough to get nice and crispy while the inside of the dough remains light and fluffy. If you do not have a pizza stone, I highly recommend getting one as you can use it for both homemade pizza and breads.

  • 9

    Once the dough is ready, sprinkle a generous amount of flour on your work surface and gently pour one of the dough balls out on top of the flour by turning the container upside down and letting the dough fall out. You should not have to use your hands to remove the dough from the bowl or container. Sprinkle additional flour on top of the dough and begin forming a rim around the dough with your fingertips. Begin pushing the dough out from the center, gradually making the pie larger.

  • 10

    From here, begin stretching the dough even more. Using two hands, push your hands towards the edge of the dough and then separate them stretching the dough further. Rotate the dough a small amount and repeat. Continue doing this until the dough is about 14” across. Sprinkle a very small amount of flour onto your pizza peel and transfer the dough to your peel.

  • 11

    Using a ladle or large spoon, pour a spoonful or two of tomato sauce (recipe below) onto your dough and spread it evenly across your pie leaving the edge uncovered for your crust. Be careful not to put too much sauce in the center of the pizza or else the middle of your pie will get soggy. And make sure your sauce is slightly cooled before spreading on the dough.

  • 12

    Add any toppings you’d like. For these two pizzas, we did a pepperoni mushroom pizza and a BLT pizza with bacon, spinach and cheese. Do not wait too long to add your toppings and place in the oven as the sauce will begin to soak into the dough causing it to stick to the peel and not cook properly.

  • 13

    Once your pizza is ready, slide it into the oven onto the pizza stone. Cook for 7-10 minutes until the crust is a nice golden brown with a few charred pieces that have bubbled up. Remove from oven and let rest for a minute or two. Slice, serve and enjoy!

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