It has happened. Today is the day. I have finally perfected my pizza/pizza dough recipe.
The kids made their own and ate it all up!
The dough recipe is very simple. And after about 20 times of tweaking and combining different recipes I have finally achieved the thin, crispy (but not soggy) honey olive oil crust.
For the dough you will need:
1 pkt of active dry yeast
1 cup warm water
1 tbsp. honey
2 tbsp. olive oil
2 1/2 to 3 cups of flour
1 1/2 tsp kosher salt
Mix water and honey and add yeast. Wait 5 mins until yeast is foamy and bubbly. Pour into a stand mixer with dough hook and start at low speed. Slowly add flour 1/2 cup at a time. After about 2 cups add salt. Keep adding flour until dough pulls away from the bowl and keeps together in a ball without being too sticky. (if you don't have a stand mixer you can kneed but you will need to knee for about 10 mins) Take the ball of dough and put in a med-large bowl greased with olive oil. Cover with plastic wrap and let rise for 2-3 hrs until well over double in size. Divide in half and stretch dough on two pizza pans. Top with desired toppings and bake at 500 degrees for 12-15 mins.
*note-
-It is very important that you use fresh mozzarella from the deli section of the store. NOT shredded kraft mozz in a bag.
-It is also preferred that you use a pizza pan. The ones I use have holes in them and use and air bake system. It helps cook the dough throughout and keeps the middle from being soggy.
-Be careful how much toppings you add. This crust is supper thin and can only support so much.
The finished product.
So good.
Cheese
Hawaiian
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