De' Best Pizza Dough Recipe

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Ingredients:

Serving

3 1/2 cups flour
1 cup warm water ( between 95 and 115 f.)
2 tbsp yeast (2 tablespoons, i like my dough a little y. you can use less)
2 tbsp honey
1/4 cup olive oil
1/2 tsp salt

Directions:

Pour warm water into a bowl, The water should be about 85 to 115°F-test it with your hand. It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes. This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Show it who's boss and punch it down. That's right, give it a good smack so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
You're now ready for the next step:
Rolling out the dough!
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2 thick all the way around, use a rolling pin to flatten it out to about 1/4 thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400°F oven until the crust is light brown.
About 15 minute
Bake on either baking stones or on a cookie sheet or a pizza pan.
Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	666.89 Kcal (2792 kJ)
Calories from fat	245.95 Kcal
		% Daily Value*
Total Fat	27.33g	42%
Sodium	2318.74mg	97%
Potassium	300.91mg	6%
Total Carbs	93.89g	31%
Sugars	5.86g	23%
Dietary Fiber	10.08g	40%
Protein	12.48g	25%
Vitamin C	0.1mg	0%
Iron	5.8mg	32%
Calcium	266.6mg	27%

Amount Per 100 g
Calories	332.87 Kcal (1394 kJ)
Calories from fat	122.76 Kcal
		% Daily Value*
Total Fat	13.64g	42%
Sodium	1157.36mg	97%
Potassium	150.19mg	6%
Total Carbs	46.86g	31%
Sugars	2.92g	23%
Dietary Fiber	5.03g	40%
Protein	6.23g	25%
Iron	2.9mg	32%
Calcium	133.1mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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