Ingredients
Yields 2 balls of dough
- 1 tsp. granulated sugar
- 1 tbsp dry active yeast
- 1 and ½ cups warm water
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 3 and ½ cups all purpose flour (*start with 2 cups. Add more gradually until the dough comes away from the side of the mixing bowl into a ball. The amount of flour will vary depending on the day and humidity*)
- *option to use one cup of wheat flour in lieu of white
Instructions (Homemade Dough)
Watch step-by-step tutorials on how to make the dough before class
*A kitchaid mixer with dough hook attachment makes this really easy. If you don’t have one, the next best option is to use your hands*
In your stand mixer fitted with a hook attachment (or large liquid measuring cup), combine 1 tsp sugar, 1 tbsp yeast, and 1.5 cups of warm water (run the tap water on warm until its hot then measure out 1.5 cups). Let this mixture sit for 5 minutes until the yeast starts to foam.
Next add in the olive oil, salt, honey into the kitchen aid with the yeast and water mixture and mix with hook attachment (or hands). Add 2 cups of flour and mix. Gradually add the next cup of all-purpose flour. Mix on low with the bread hook until the mixture forms a ball. If your dough is too wet add 1/4 cup of flour at a time until it is smooth and coming away from the edges of the bowl (mine took a total of 3 1/2 cups of flour). Kneed for 5 minutes in the kitchen aid until the bread comes away from the bowl and is smooth and elastic.
Lightly flour your hands and the dough so that you can form it into a smooth ball. Place the ball at the bottom of your mixing bowl and cover with a kitchen towel. Set in a warm place to rise for 1-2 hours, or until doubled in size.
Once the dough has doubled in size, punch it down and roll out onto a floured surface. Divide the dough in half and shape into two balls. Each ball will make a 12 inch pizza. From here you can either roll out your dough and top it with toppings, OR you can freeze one or both balls. To freeze, spray a freezer bag with non-stick spray, place the dough inside, seal tight, and freeze. When ready to use, take out of the freezer and place in fridge the night before. Place the dough on the counter top to come to room temperature 30 minutes before you want to roll it out.
