No Fail Pizza Dough
"I call this "no fail" simply because I can do it! LOL All of my previous pizza dough attempts have always been failed attempts. I thought I had given up all together but my love for pizza, and big craving for it last week made me decide to give it one more try. So I looked at a lot of recipes that claimed to be easy or no-fail and carefully compared each ingredient before deciding which one to use. The final product turned out so good that I’ve made it 3 times since (yes within the last week!), and today I dared to make a couple minor changes to the original recipe… with great results! Hope you enjoy!
Note: If you don’t have a pizza stone, this recipe works fine on a pizza pan too, I’ve tried 2 different pans in addition to the stone and all 3 ways had very comparable results."
photo by thepurpleturtle
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 236.59 ml hot water
- 11.09 ml active dry yeast (1 envelope)
- 9.85 ml honey
- 29.58 ml extra virgin olive oil (divided)
- 473.18 ml all-purpose flour
- 236.59 ml whole wheat flour
- 4.92 ml salt
- 2.46 ml garlic powder
directions
- In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
- In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
- Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
- In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
- Pound the dough down and divide into 2 balls to make two 8” pizzas, or keep as one large ball to make a 16” pizza. Let dough sit for 5 minutes.
- Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
- Add desired sauce, toppings and cheese.
- Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.
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Reviews
-
Have been searching for the right recipe for ages & this is it. Crisp at the edges & chewy in parts. I used 350g 00 flour ( we don't use cups in the UK) & sprinkled some semolina on the tray before placing the dough. Also added honey & oil to the hot water but waited till water was warm before adding yeast- as per instructions on the packet not cause I was messing with the recipe. Thank you for a great recipe which will be our Saturday night pizza from now on. -
Oh, I forgot...definietly 5 stars!! -
This was a really good pizza dough that produced a chewy crust. I did like the addition of the garlic powder which gave a subtle and delicious flavour to the crust, and I also added some dried oregano and basil as well. -
Very good, very easy. Thank you for posting! DH says it's the best pizza in Ohio. :) -
I never would have thought of putting honey or garlic powder in my pizza dough. I loved the mixture of white and whole wheat flour. The only thing I'll do differently next time is use 1/2 teaspoon of salt instead of a teaspoon. Thank you!
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