2 ¼ teaspoons active dry yeast
1 ½ cups warm water (105 to 115 degrees )
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt
In the bowl of the stand mixer, sprinkle the yeast over the water. Add the honey and stir together, let sit for 2 to 3 minutes. Stir in the olive oil, then the flour and salt. Use the dough hook to knead at low speed for 2 minutes. Turn up the speed to medium and knead 5 minutes more. Turn out onto a clean surface and knead by hand for 3 minutes more. Oil the mixing bowl and return the dough ball to it, tossing well to coat with oil. Cover the bowl tightly with plastic wrap and allow to rise for 30 minutes to an hour in a warm spot. Divide the dough into two equal pieces, shape each by gently pulling the dough and tucking it underneath the bottom of the ball. Roll the ball on a smooth surface until it is smooth and firm, about 1 minute. Cover with a towel and let rest for 30 minutes more. The dough can be covered with plastic wrap and refrigerated for 1 to 2 days.
Preheat the oven to 500 degrees with a pizza stone inside. Press out the dough on a lightly floured surface, gradually spreading it into a circle 12" across. Form a slightly thicker rim around the edge of the circle. Brush everything but the rim with olive oil. Place the dough onto a piece of parchment paper. Top the pizza with tomato sauce, shredded mozzarella cheese and any desired toppings. Transfer the prepared pizza to the pizza stone, including the parchment paper. Bake for 10 minutes, until the cheese is bubbling and the crust is golden brown. Slice and serve.
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