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An Italian's Classic Pizza Dough

5.0(13)

Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.

by Country Chef·published 2006-09-06

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Breads

Servings

(4–6)

Total time

prep 45 min

Calories / serving

474 kcal

Ingredients (8)

serves

1 teaspoon saltsalt
1 tablespoon honeyhoney
2 tablespoons olive oilolive-oil
3/4 cup cool waterwater
1 (1/4 ounce) envelope active dry yeastyeast
1/4 cup warm waterwater
3 cups flourflour
2 tablespoons butterbutter

Instructions (10 steps)

01In a small bowl combine salt, honey, olive oil, and cool water.
02Mix well and set aside.
03In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
04After proofing combine honey mixture and yeast in one large mixing bowl.
05Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
06

Place dough ball on lightly floured surface and knead until smooth.

07Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.

08Divide into two equal sized dough balls.

09If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.

10Roll out into two pies and add your favorite sauce and topping combinations.

Nutrition (per serving)

Calories: 474 kcal
Protein: 11 g
Fat: 14 g
Saturated fat: 5 g
Carbs: 77 g
Fiber: 3 g
Sugar: 5 g
Sodium: 637 mg
Cholesterol: 15 mg

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Rich recipe — supports nutrition-aware planning.