top of page

Pizza Pizza Dough

Updated: Mar 9, 2022

Makes 2 pizzas


I make an amazing pizza dough for our wood burning oven which also works well in the conventional oven but that recipe has double zero flour and yeast from Italy so I get the authentic thin Neapolitan style pizza. I’ve had many ask for a pizza dough but until today I hadn’t created one good enough to put on my website. Hopefully you will like this one. I’m on a honey kick, so I substituted honey for sugar.


The dough does take several hours to double in size for the first rise and then needs to be in the refrigerator for two or more hours. Take out of fridge one hour before using.


I’ve provided my recipe for simple tomato sauce which can be made ahead of time or just before you are ready to use it.


Ingredients

1 ½ cups warm water

1 tsp active yeast

1 tsp honey

¾ tsp salt

3 ½ cup flour


Directions

  1. Mix water, yeast and honey in a measuring cup until honey has melted. Set aside for five minutes

  2. In large bowl add flour and salt and mix well

  3. Make a well in the bowl and pour in water mixture. Using your hands combine everything until you have a sticky dough. Add a little more warm water if there is flour that hasn't incorporated.

  4. Cover with saran wrap and a tea towel

  5. The dough needs to double in size, I placed it near our fireplace and it only took 2.5 hours as it was warm. If you leave at room temperature it may take up to 5 hours

Below are the photo's of each step but here is a video of how to make the dough that is ready to use after sitting in fridge for two or more hours.




  1. Oil two medium sized bowls

  2. Once doubled in size, turn dough over on to a well-floured counter

  3. Knead dough for two minutes then cut dough in half

  4. Keep kneading until dough isn’t sticky, you may need to add more flour to your counter

  5. As you knead the dough you should be feeling air pockets pop, this is the yeast doing its thing

  6. Shape each dough into a ball and place one in each oil lined bowls

  7. Cover with saran wrap and place in fridge for three to four hours



  1. Take pizza dough out 1 hour before using, it should be at room temperature by then

  2. Preheat oven to 525°F (or the highest your oven will go if not as high as 525)

  3. Place a pizza stone if you have one in the oven or a baking sheet

  4. Place one piece of dough on floured counter and coat both sides with a little flour

  5. Pat the dough in the center gently with your fingertips and stretch it out

  6. Lift dough from the edge and turn dough clock wise to let the dough stretch on its own. This will leave a thicker crust at the edge. Continue doing this until you have a 10 – 12 inch pizza



  1. Spread on pizza sauce (recipe below) and desired toppings (ham and cheese for my first pizza)

  2. Transfer pizza to your stone or heated baking sheet

  3. Bake until crust is golden brown



Ingredients for tomato sauce

Olive oil

2 cloves garlic finely chopped

Can tomato sauce

1 tsp oregano

½ tsp salt


Directions

  1. Heat small saucepan and fry garlic until golden

  2. Add tomato sauce, oregano and salt and stir

  3. Let simmer for 15 minutes and then cool down



The second pizza I added a hot and honey sauce on the pizza edge before adding the tomato sauce, capicola and cheese. Halfway through baking the pizza I brushed on a second layer. The honey and hot add such a great flavouring to the pizza. But be careful it is a little sticky and will make your fingers finger licking good…. To make this stir together 2 tablespoon Frank's RedHot sauce and 4 tablespoon honey.









Comentários


bottom of page