I have tried many different recipes, some involving a food processor, some by hand. But this recipe made in a stand mixer produces great results every time. This recipe will make 1 pound of pizza dough, two 12 inch crusts. I almost always make a double recipe. You can store the extra dough in the refrigerator or in the freezer. The dough actually gets more chewy after being refrigerated. If you’re having people over for game day, you can make this days ahead. Pizza is obviously versatile. Tomato sauce, turkey pepperoni, parmesan and mozzarella can be thrown on this dough in 5 minutes. I bake my pizzas on a stone which is preheated in a 500 degree oven.
This recipe calls for bread flour. It is important to use bread flour because of the protein content. I use King Arthur brand which is 12.7% protein. King Arthur all purpose flour is 11.7 % protein which is on the high end compared to other all purpose flours which are 10% to 12%. Cake flour is around 8%. The significance is in the gluten. Gluten is what gives the texture to your pizza dough, and anything else you bake. Higher protein means more gluten and chewy dough. You create these gluten bonds when you knead the dough. Or as in this recipe, when your stand mixer kneads the dough.
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey (sugar or agave can be substituted)
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour
In the bowl of a stand mixer, combine the yeast and honey with warm water (110 degrees). Wait 10 minutes until bubbles form and it gets foamy (see bubbly yeast to the left). Add in salt, oil and half the flour. Using the dough hook, mix to combine.
Once the flour is mixed in, add in the rest of the flour bit by bit until combined. The dough should be tacky but should not stick to your hand. You may need to add more flour, add this 1 tbsp at a time.
Knead the dough with the mixer on a medium to high setting for 7 minutes. The mixer bowl will be clean after 7 minutes. Use olive oil to lightly grease the dough and the bowl. Cover with a warm towel and allow the dough to rise for 1 1/2 hours, or until doubled in size.
This is an original recipe from the Bubbly Kitchen.