Basic Pizza Dough
This recipe makes about 2 pounds of dough. I make it ahead of time, divide it in half and I always have it handy in the freezer. You can take it out of the freezer the night before and thaw it in the refrigerator, or on the counter before you use it.
There is nothing better then home made pizza and kids always have so much fun creating their own.
Prep:10 min. Makes about 2 pounds
Ingredients
1 1/4 cups warm water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Directions:
Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
Add 3 cups flour, then the salt, and mix.
While mixing, add 1 more cup of flour.
Knead the dough on low speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil.
Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature, draft-free place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured surface and gently knee 1 or 2 times before using.
Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to2 hours. To freeze in a resealable freezer bag up to 3 months. I you plan to use it in a recipe that calls for half a batch, divide it before freezing.
