You CAN Make Your Own Pizza Dough!

One of the favorite meals in our house is “make your own pizza.”  We each get two little rounds of pizza dough and get to build our own pizzas from the available toppings.  Sometimes I buy a dough mix for the dough, sometimes I luck out and find pre-made dough in the deli section of the grocery.  Now that I know how easy it is to make, I’m totally making my own!  It can be made ahead of time, wrapped in plastic and refrigerated for up to two days. 

The recipe is Wolfgang Puck’s from one of my fav cookbooks, Food Network Favorites.  It gave the option of using a food processor or mixer fitted with a dough hook to mix the dough, but with a bit of elbow grease, you could tackle this with a sturdy spoon.

  • 1 package active dry yeast
  • 1 tsp honey  (This small amount of honey will not make the dough sweet, but will feed the yeast–helping the dough to rise.)
  • 1 cup warm (105 F to 115 F) water  (Feels warm but not hot to the skin.  Hot will kill the yeast and your dough won’t rise.)
  • 3 cups all purpose flour
  • 1 tsp kosher salt  (Table salt will work.)
  • 1 TBSP extra-virgin olive oil, plus additional for brushing

(Makes enough for 2 medium or 4 small pizzas)

In a small bowl, dissolve yeast and honey in 1/4 cup of the warm water.  (You’ll start to smell it pretty quickly, and it will begin to foam up.)

In the bowl of a food processor or mixer, mix flour and salt.  Then add the rest of the warm water, oil and yeast mixture.

Mix until mixture starts to form a ball or in the case of a mixer, when it comes away cleanly from the sides and starts to climb up the dough hook.

Turn dough out onto a lightly floured surface and knead by hand 2-3 minutes.  dough should be smooth and firm.

Lightly oil the inside of a glass bowl, place the doughball inside and lightly oil the surface of the dough.  Cover with a clean, damp kitchen towel.  Set in a cool spot for 2 hours.  (I left mine on my kitchen island.)

After 2 hours, the dough will stretch when lighly pulled and be doubled in size.

Divide the dough into 2 equal balls if making 2 pizzas, or 4 if making 4 small pizzas.  Work each ball by pulling down on the sides and tucking under the bottom of the ball with your hands.  Repeat 4 or 5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough ball is smooth and firm, about 1 minute.  Lighly oil the surface of each ball and cover with a damp towel and let rest for 1 hour.

After the hour, dough balls will have risen a bit more and are ready to roll out, topped and baked, or wrapped in plastic and refrigerated for up to two days.

How cute are those little dough balls?!  How clever are you for making your own pizza dough?!  What will you use it for?  Pizza?  Stromboli?  Somethin’ yummy?!  🙂

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