Ingredients (2 dough balls)
- 1 3/4 cups warm water (~110F)
- 2 tablespoons honey
- 4 1/2 teaspoons active dry yeast (2 standard packets)
- 5 1/3 cups all-purpose flour
- 1 1/2 tablespoons olive oil
- 2 teaspoons Diamond Crystal kosher salt
Activate the Yeast
In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Give it a brief stir and let it sit for ~5 minutes.
You are looking for the mixture to become foamy.
If you don’t see any activity after 10 minutes, your yeast is likely inactive and you will need to start over with a fresh packet.
Mix and Knead the Dough
Add the all-purpose flour, olive oil, and salt to the bowl with the yeast mixture.
Using the dough hook attachment, knead the dough on low speed for ~8-9 minutes. The dough is ready when it is soft and smooth, and it pulls away from the sides of the bowl.
If the dough seems too sticky and is sticking to the bottom of the bowl, add more flour one teaspoon at a time until it forms a cohesive ball.
Proof the Dough
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap.
Let the dough rise in a warm spot until it has doubled in size.
This typically takes about 30-40 minutes.
Shape and Bake
Once the dough has risen, gently punch it down to release the excess air.
Divide the dough in half. You can now roll out each piece to your desired thickness, add your toppings, and bake.
This dough bakes well at a high temperature, around 475F for ~12-15 minutes.
Soft and Chewy Pizza Dough
Ingredients
- 1 3/4 cups warm water ~110F
- 2 tablespoons honey
- 4 1/2 teaspoons active dry yeast 2 standard packets
- 5 1/3 cups all-purpose flour
- 1 1/2 tablespoons olive oil
- 2 teaspoons Diamond Crystal kosher salt
Instructions
- Combine warm water, honey and yeast in stand mixer bowl. Let stand 5 minutes until foamy.
- Add flour, olive oil, and salt to bowl. Knead with dough hook on low speed 8-9 minutes until smooth and pulls away from sides.
- Form dough into ball, place in oiled bowl. Cover with plastic wrap and let rise in warm spot 30-40 minutes until doubled.
- Punch down dough and divide in half.
- Roll each piece to desired thickness, add toppings and bake at 475F for 12-15 minutes.
