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Pizza Dough Recipe

This pizza dough recipe produces a thin crust pizza with puffed edges that is crisp, chewy and satisfying to eat. The dough is made with warm water, yeast, honey, salt and flour, then allowed to rise for 4-5 hours before being divided, folded and refrigerated overnight before forming into pizza crusts and baking.

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Arisbheth Garrido
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38 views2 pages

Pizza Dough Recipe

This pizza dough recipe produces a thin crust pizza with puffed edges that is crisp, chewy and satisfying to eat. The dough is made with warm water, yeast, honey, salt and flour, then allowed to rise for 4-5 hours before being divided, folded and refrigerated overnight before forming into pizza crusts and baking.

Uploaded by

Arisbheth Garrido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pizza Dough Recipe - The Best Pizza Crust!

Prep Time: 10 minutes Cook Time: 1 day Total Time: 1 day 10 minutes

This is hands down the best pizza dough! It makes a New York-style pizza crust that is a thin
crust pizza in the center with beautifully puffed edges. You'll love chewing on the crust - it's crisp,
chewy and so satisfying.
Author: Natasha of NatashasKitchen.com
Course: Main Course
Cuisine: American, Italian
Skill Level: Easy/Medium
Cost to Make: $2-$3
Servings: 8 people (makes 2, 10-12 inch crusts)

Ingredients
295.74 ml warm water, 105-110˚F
2 g active dry yeast
1 tsp honey
1/2 Tbsp fine sea salt
420 g all-purpose flour, (measured correctly) plus more to dust*

Instructions

How to Make Pizza Dough:

1. In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes
then stir.
2. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center
then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover
the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.

3. Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece
of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time
and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-
side-down, cover and refrigerate overnight (18 hours) or up to 1 week.

How to Form a Pizza Crust:

1. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the
pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet
onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
2. When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface,
turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
3. Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you
rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a
10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a
lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
4. Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel
(you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake
at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly
scorched to ensure a crisp crust.

Recipe Notes
*Use a high-quality flour. We used organic all-purpose flour.

Copyright © 2023 Natasha's Kitchen

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