“The best pizza doughs use little yeast and proof for hours, sometimes an entire day, before use... of course, most people don't have time for all this nonsense. This is a quick and dirty pizza crust recipe that has a lovely, flavorful crumb and can be tossed together in less than an hour.”
READY IN:
1hr 10mins
SERVES:
1-4
YIELD:
4 individual pizzas or calzones
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat wine and water together in a small pot until they reach 110 degrees F.
  2. In a large bowl, dissolve yeast in water/wine mixture and allow to proof for 5 minutes (if you're using instant yeast skip the mini-proof and move immediately to step 3).
  3. Add 1 cup of the flour, the honey, the salt, and the olive oil to the yeast mixture and stir until a loose batter forms.
  4. Stir in the rest of the flour 1/2 cup at a time until dough leaves the sides of the bowl and can be formed into a slightly tacky ball (you may not need all of the flour).
  5. Bring the dough together and knead on a lightly floured surface until smooth, around 10 minutes.
  6. Place the dough in an oiled bowl, turning to coat both sides, and cover with a towel. Allow to rise in a warm place for 45 minutes, until doubled in size.
  7. Bake either in an oiled pan or on a pizza stone at 500 degrees F, keeping a close eye on your project. Because pizza crusts will vary in size and thickness you'll need to judge whether or not your pizza is done by sight.

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