Homemade pizza dough takes your pizza to the next level! As an added bonus it is really quite easy it just takes some patience. Give this a try and trust me you'll never go back to freezer pizza!
1 Cup Warm Water
1 tsp Active Dry Yeast
1 tsp Honey
2 & 1/4 Cups Flour
1 tsp Kosher Salt
Extra Virgin Olive Oil
Bloom the yeast. Add your warm water, honey and yeast in to a small mixing bowl. Give it a gentle mix and let it sit for a few minutes until the yeast starts to bubble.
Add in your flour and salt to your mixing bowl with your dough hook attachment.
Then add the yeast & water mixture.
Turn your mixer to low to get the dough started. Once the dough starts to come together, turn your mixer up to medium speed and mix for about 8 minutes and the dough has pulled away from the sides of the bowl. If you feel your dough is too wet, add an additional tbsp of flour, or if you feel it's too dry then add a tbsp of warm water.
Coat a large bowl with olive oil and place your dough into the bowl and cover with a tea towel until the dough has doubled in size (about 1-2 hours)
Once the dough has doubled, knock the air out of the dough, and put out on to a lightly floured surface.
From here, you can split your dough in 2 or in 4 depending on what you want to make. If you don't split the dough at all your dough will make approximately a 16" pizza. Or if you split your dough you can make some fun individual sized pizzas.
Use a floured roller to start rolling out your dough, then grab the dough at the edges and allow the dough to stretch. Make your way around the dough to help the dough naturally stretch without it tearing.
Once your dough is stretched out as much as you would like, lay it on your oiled pan and re-stretch and re-form to make it exactly how you want.
Use a fork to poke holes in your dough before adding any sauce or toppings. This will make sure you don't get any large air bubbles when the pizza bakes.
If you don't have a pizza pan with holes in the bottom, don't worry! Just use a regular baking sheet tray but do not use foil and make sure your sheet tray is well oiled!
You want the dough to be directly on the pan to achieve the crispy bottom.
If you want the pizza to get a little extra crisp, once the pizza has been baking for 10 minutes, carefully slide the pizza directly on to the oven rack off of your baking pan.