AuthorRita's Kitchen
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Yields1 Serving

 2 tsp active dry yeast
 1 tbsp honey
 1 ¼ cups lukewarm water (110 degrees)
 1 ½ cups all purpose flour
 1 ½ cups 00 flour
 2 tbsp olive oil
 1 tsp sea salt

1

In a large bowl, combine the yeast, honey, and water and stir well. Let the yeast activate, bubble, and come to life, about 10 minutes.

2

Add the flours, olive oil, and salt and stir with a wooden spoon until a mass of dough begins to form. Turn the dough out onto a floured surface and get those arm muscles ready. Knead away until a soft dough ball forms, about 10 minutes.

3

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Give the bowl a home in a warm spot in the kitchen and let the dough double in size, about 1½ hours. (If you’re a planner, this can also be done the night before. At this point, cover with plastic wrap and chill in the fridge overnight. The next day, warm the dough on the counter for 30 minutes before proceeding to step 4.)

4

Punch down the dough and transfer to a lightly floured surface. Divide the dough into two equal portions and shape into individual balls of dough.

5

Working one a time, roll the dough out with a rolling pin into two 12-inch circles. If they’re not perfect circles, no worries—your pizzas will still taste delicious.

Now build your pizzas. To bake, preheat oven and baking stone to 500 degrees. When oven is pre-heated, place pizza (with parchment paper underneath) into the oven. Bake 6-8 minutes. My oven does not do well at 500 degrees, so I preheat to 450 and bake 12-15 minutes.

Ingredients

 2 tsp active dry yeast
 1 tbsp honey
 1 ¼ cups lukewarm water (110 degrees)
 1 ½ cups all purpose flour
 1 ½ cups 00 flour
 2 tbsp olive oil
 1 tsp sea salt

Directions

1

In a large bowl, combine the yeast, honey, and water and stir well. Let the yeast activate, bubble, and come to life, about 10 minutes.

2

Add the flours, olive oil, and salt and stir with a wooden spoon until a mass of dough begins to form. Turn the dough out onto a floured surface and get those arm muscles ready. Knead away until a soft dough ball forms, about 10 minutes.

3

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Give the bowl a home in a warm spot in the kitchen and let the dough double in size, about 1½ hours. (If you’re a planner, this can also be done the night before. At this point, cover with plastic wrap and chill in the fridge overnight. The next day, warm the dough on the counter for 30 minutes before proceeding to step 4.)

4

Punch down the dough and transfer to a lightly floured surface. Divide the dough into two equal portions and shape into individual balls of dough.

5

Working one a time, roll the dough out with a rolling pin into two 12-inch circles. If they’re not perfect circles, no worries—your pizzas will still taste delicious.

Now build your pizzas. To bake, preheat oven and baking stone to 500 degrees. When oven is pre-heated, place pizza (with parchment paper underneath) into the oven. Bake 6-8 minutes. My oven does not do well at 500 degrees, so I preheat to 450 and bake 12-15 minutes.

Pizza Dough