This bulletproof homemade pizza dough recipe is my go-to when I'm craving an artisanal slice. Makes two 12" individual pizzas.
Keyword: homemade pizza, pizza
Servings: 8servings (1/4 crust)
Pizza steel/stone, or a cast iron skillet
2 1/4tspinstant yeastequivalent to one packet
1Tbspolive oilplus some extra
3cups'00' pizza flouror all-purpose flour
Toppings of choice
In a stand mixer, mix together the water and the instant yeast. Wait for the yeast to bloom—shouldn’t take more than 5 minutes.
Add the honey, olive oil, flour, salt, and pizza flavor. Mix on the lowest setting with a dough hook for 5 minutes.
Lightly brush a large mixing bowl with olive oil. Pinch the dough into a ball and place in the bowl, then cover with plastic wrap. Let it rise for 1 hour.
Remove the dough to a floured surface and divide it into two. Pinch the ends of each dough together then roll the two doughs into balls. Cover with the same plastic wrap and let it rise for 15-20 minutes.
This is the perfect time to preheat your oven to 550 degrees. Make sure a rack is set at the bottom third of your oven.
Flour your dough individually and gently roll it out with a rolling pin into a circle. Widen the circle by holding the ends and stretching it into a 12" diameter. If you're using a cast-iron skillet, you won't have to stretch it as much (around 8-10" diameter).
Place the dough on your pizza stone/steel, or into a cast-iron skillet. Add your desired toppings (I usually do the sauce first, followed by veggies/meats, cheese, oil, and seasonings).
Place on that bottom rack in the oven and bake for 10-15 minutes, depending on how crispy you want it. The cast-iron skillet will likely take longer, so keep an eye on it.
Remove and let the pizza sit for 5 minutes before slicing.
Calories account for 1/4 of one 12" individual pizza crust without toppings.