De' Best Pizza Dough

Name: De' Best Pizza Dough
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 2-4 pizzas, 4-8 serving(s)
Ingredients: 3 1/2 cups flour; 1 cup warm water (between 95 and 115 F.); 2 tablespoons yeast (2 tablespoons, I like my dough a little yeasty. You can use less); 2 tablespoons honey; 1/4 cup olive oil; 1/2 teaspoon salt

Submitted by Johnney

"This recipe is so far the best I've made. It's so good my GF's co-workers order 5-6 pizzas on Friday's for delivery, I even bought Pizza Boxes to deliver them."

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Ready In:: 3hrs 15mins
Ingredients:: 6
Yields:: 2-4 pizzas
Serves:: 4-8

ingredients

3 ¹⁄₂ cups flour
1 cup warm water (between 95 and 115 F.)
2 tablespoons yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 tablespoons honey
¹⁄₄ cup olive oil
¹⁄₂ teaspoon salt

directions

Pour warm water into a bowl, The water should be about 85 to 115°F--test it with your hand. It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes. This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Show it who's boss and punch it down. That's right, give it a good smack so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
You're now ready for the next step:
Rolling out the dough!
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400°F oven until the crust is light brown.
About 15 minute
Bake on either baking stones or on a cookie sheet or a pizza pan.
Enjoy.

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Reviews

This is a very good za dough. My uncle is a pizza chain restauranteur and this reminds me of the dough he uses. I particularly like the 'coaxing of the yeast w the partial flour addition and the honey is a good touch as well - well done.

marc holderman
This pizza dough is delicious! The honey really added to the flavor. I didn't need to use as much flour as stated. I think I may have used about 3 cups. Thanks!

Hazeleyes
This was great...I have tried at least 6 different pizza dough recipes and this is the one I will use from now on(hubby loves to). I used half wheat and half white flour. YUMMEEE. I used #114392 for the sauce which was great too.

Queenofcamping

RECIPE SUBMITTED BY

Johnney

Bakersfield, California

I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today. I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love" Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: <A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4">

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