Warm water (95–110°F / 35–43°C) 1 cup 237 g 54.2%
Active dry yeast [note 2] 2 tablespoons 24 g 5.5%
Honey 2 tablespoons 42 g 9.6%
Salt 1 teaspoon 6 g 1.37%
Wheat flour 3 ½ cups 438 g 100%
Olive oil ¼ cup 54 g 12.34%
Total n/a 800.5 g 182.97%
In a mixing bowl, mix warm water, salt, oil, and honey. Start off with extra-warm water so that it is still at the proper temperature for yeast.
With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes.
5 minutes
Add 1 cup of flour and stir completely.
Keep mixing in flour until dough begins to form a ball and is not sticky.
Now knead dough thoroughly for a minute then cover bowl with lid.
Let rise 1 hour. Then punch dough down. Let dough rise again for 1 ½–5 hours.
1 hour
Preheat oven to 475°F (245°C)—add 20 minutes if using a pizza stone.
20 minutes
At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer.
When ready to use crust, add desired toppings.
Bake 15–25 minutes.
15–25 minutes
- •This recipe will produce two 16-inch (40 cm) pizza crusts
- •Try adding crushed/pressed garlic to dough with first cup of flour.
- •Try substituting olive oil with sesame oil.
- •If you're baking on a cookie sheet, sprinkle flour lightly on the sheet and pat dough to desired shape and size.
- •If baking on a pizza stone, lightly flour a wooden pizza peel or paddle, and pat out dough on peel.