I had a brief panic attack because I almost thought I didn’t write down this recipe. Thankfully, I remembered to open my little green book of recipes and found it safe and sound. *phew* This pizza dough recipe uses both all-purpose and bread flours for an extra sturdy crust with a great chew. Be sure to stay tuned to see what I make with it. (I’ll give you one hint: pizza.)
Yield: enough for one thick-crust 12-inch pizza
Pizza Dough
Prep Time:
1 hour 15 minutes
Total Time:
1 hour 15 minutes
This pizza dough recipe uses both all-purpose and bread flours for an extra sturdy crust with a great chew.
Ingredients
- 3/4 cup warm water
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 1 cup all-purpose flour, such as Bob's Red Mill, plus more for kneading
- 1 cup bread flour, such as Bob's Red Mill
- 1 teaspoon kosher salt
Instructions
- Add the water, olive oil, yeast, and honey to the bowl of a stand mixer fitted with the dough hook attachment. Give a little stir and let sit until the yeast has been activated and the mixture becomes foamy on the top, about 5 minutes. If this does not happen, then your yeast is dead and you'll have to go buy some more.
- In a separate bowl, combine both flours and the salt. With the stand mixer on medium, slowly add the flour mixture to the yeast mixture until combined.
- Dust a clean countertop with some flour and finish kneading by hand. Use enough flour so that the dough is not sticky to the touch, but don't add more than needed. The dough should be homogenous and you should end up with a smooth, round ball.
- Place the dough in an oiled bowl, cover lightly with plastic wrap or a kitchen towel, and let it rise in a warm corner until doubled in size, about 1 hour. At this point it can be used per the recipe.
Disclaimer: I received the flours used in this recipe from Bob’s Red Mill as samples. All views and opinions are my own.
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