Homemade Pizza Dough
A light, airy pizza dough that rises in the refrigerator, giving a tender crust with delightful air pockets. A touch of honey adds subtle sweetness while olive oil keeps the dough soft, perfect for a quick family pizza night.
Maker: Simon Prest
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 1 1/10 lb all‑purpose flour
- 1/4 oz dry yeast
- 1 3/10 cup water
- 1 tbsp honey
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- to dust semolina
Instructions
- 11. In a large, clean plastic or glass container, combine the flour and dry yeast; stir briefly to distribute the yeast evenly.
- 22. Measure 250 ml of the water (reserve the remaining 50 ml for later) and pour it into the flour mixture; mix with a wooden spoon or dough hook until the flour is fully hydrated and a shaggy dough forms.
- 33. In a small bowl, dissolve the honey, salt, and the remaining 50 ml of water; stir until the honey and salt are completely dissolved.
- 44. Add the honey‑water mixture to the dough along with the olive oil; continue mixing until the dough comes together into a smooth, elastic ball.
- 55. Transfer the dough to a lightly oiled surface and knead by hand for about 5–7 minutes, or use a stand‑mixer's dough hook on low speed for 4 minutes, until the dough is smooth and passes the window‑pane test.
- 66. Lightly oil the container, place the dough back inside, cover tightly with plastic wrap, and refrigerate for 20 minutes to begin the first rise.
- 77. After the 20‑minute rest, divide the dough into 150‑gram portions (approximately four balls). Shape each portion into a tight ball by folding the edges underneath.
- 88. Arrange the dough balls on a lightly oiled tray, cover with a damp cloth, and let them rest at room temperature until they have roughly doubled in size, about 45–60 minutes.
- 99. While the dough is proofing, preheat a cast‑iron skillet or pizza stone on the stovetop or in the oven to a high temperature (about 482°F / 480°F).
- 1010. Lightly dust the hot surface with semolina to prevent sticking.
- 1111. On a well‑floured board, gently press each dough ball outward, then stretch it by hand or with a rolling pin into a 10‑inch round pizza base, leaving a slightly thicker edge for the crust.
- 1212. Transfer the stretched dough onto the hot skillet or stone; drizzle a tiny amount of olive oil around the edges if desired.
- 1313. Bake the pizza base for 2–3 minutes, or until the underside is golden and characteristic air pockets ("leopard spotting") appear.
- 1414. Remove the base, add your favorite toppings, and finish baking at 482°F (480°F) for an additional 5–7 minutes, or until the cheese melts and the crust is crisp.
- 1515. Allow the pizza to rest for 2 minutes before slicing and serving.
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Frequently asked questions
- How long does it take to make Homemade Pizza Dough?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Homemade Pizza Dough recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Homemade Pizza Dough recipe come from?
- It was shared by Simon Prest on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.