Pizza Dough
Use this pizza dough to make Theresa’s Grilled Pizza with Basil Pesto Sauce and check out her article, “Driftless Pizza.”
Ingredients
1 tsp. dry yeast
1 ½ cups warm water
1 tsp. honey
4 cups all-purpose flour
1 ½ tsp. salt
Directions
In a mixing bowl, mix the yeast with the warm water and honey. Add the flour and salt to the bowl, and mix on speed 2 for 7-10 minutes or until dough becomes smooth and elastic. If not using a mixer then knead the dough for 10-15 minutes.
Turn dough into a well oiled bowl, cover, and let rise until doubled in size.
Stretch and fold dough onto itself from both sides and let rise until it doubles in size again.
The dough is ready to use or you can store in the refrigerator. This recipe makes 3 to 5, 12-inch pizza crusts.
Suggestions
This recipe makes enough dough for 5 pizzas, so if you aren’t having a pizza party, freeze your unused dough! After the rising step simply coat the dough balls in olive oil, place in freezer bags and remove the air. Freeze for up to 3 months. To use, thaw in refrigerator overnight, then remove from bag and rest at room temperature for 30 to 45 minutes before working with the dough.
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