Dough for Pizza Made at Home

Ingredients 1 tbsp kosher salt 3 1/3 c. (400 g.) plus 1/4 c. bread flour, plus additional for dusting. 4 tsp honey 1 (1/4-oz.) packet active dry yeast Toppers like pizza sauce, pesto, mozzarella, pepperoni, Parmesan, chopped vegetables, and fresh herbs

Directions Mix salt and 3 1/3 cups flour in a large, deep bowl. Mix honey, yeast, and 1 1/3 cups lukewarm water (approximately 100°) in a medium basin until yeast just dissolves. Pour honey into dry ingredients.

Push contents together with a wooden spoon or hands to make dough. On a clean area, knead 3–4 tablespoons flour until smooth, 1–2 minutes.

Cover the dough with plastic wrap in a lightly dusted bowl (maybe the same bowl as before). Let sit at room temperature for 12–18 hours. Refrigerate and bring to room temperature before baking after 18 hours.

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Press dough to deflate. Proceed to a clean work surface. Form a loose ball and fold dough 8 times from below. Dough should be a tight ball now. Rest 10–15 minutes.

Preheat oven to 550° (or as high as your oven goes) with rack in lowest third. Put a circular or big rectangle sheet tray on the rack for the last few minutes of preheating.

Make two dough pieces. Stretch dough into a 14" round on a pizza peel or lightly floured surface. Carefully place round on heated sheet tray. Add preferred toppings.Pizza crust should be golden brown after 15 minutes. Repeat with remaining dough and toppings.