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Makes three 10" pizzas
Measure out all the ingredients.
In the mixing bowl of a stand mixer, combine the water, yeast, salt, and honey. Mix together.
Gradually add in the flour and let it combine slightly. Once the mixture starts coming together, add the olive oil.
Let the dough knead for 8 minutes on medium speed using the stand mixer.
Remove the dough from the bowl and place it on a work surface. Shape it into a ball by bringing the sides over from front to back.
Divide the dough into 250g balls (approximately). Each ball will yield a 10-12" pizza.
Take each dough ball and fold the sides into the bottom, then cup your palm with fingers around the dough ball and work around it to seal the edges.
Place the dough balls in a floured dough box or container and refrigerate for at least 1 day, preferably 2 days.
On the day of cooking, remove the dough from the fridge and let it sit on the kitchen counter for at least 2 hours before cooking.
This dough is easy to work with and stretches well. Cook the pizza at around 550 degrees until the top is cooked to your preferred level. Enjoy!
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