We like to test out new pizza crust recipes, but I realized I haven't shared our latest go-to recipe. We've been using this one for over a year. It's the recipe we reach for when we just want to get it done right the first time and know we'll like the result. Also, I'll generally do two batches, leaving one to rise for dinner. I'll put the second batch into sealed containers after I divide it up and place it directly into the freezer. Then when I can't take time to make dough (though it doesn't feel like it takes very long now), I just have to remember to take it out of the freezer the morning of the day I want to use it.
Pizza Crust Recipe
1 3/4 C warm water (100-110 F)
1 1/2 TBSP honey
2 1/2 tsp active dry yeast
22 1/2 oz. bread flour
2 tsp salt
- Mix honey into water, then add yeast, and allow to sit for about 5 minutes.
- Mix bread flour and salt in bowl of mixer.
- Add yeast mixture to the flour and knead with the dough hook. Dough should pull away from sides of the bowl and still stick to the bottom slightly. If the dough is too sticky, add a small amount of flour.
- Check the dough periodically, and do a windowpane test. When the dough stretches without breaking, stop kneading.
- Divide dough into three equal portions, and gently work them into a ball. Spray three bowls with cooking spray, and add dough.
- Cover each dough ball with a thin layer of cooking spray, then cover the bowl with a towel. Allow dough to rest in a warm place at least until double in size (about 45 minutes to an hour), but feel free to leave it on the counter all day.
- Preheat oven to 550 F or as high as your oven will allow.
- Gently work dough into a 14-15" circle.
- Cover pizza with desired toppings, and brush crust with olive oil. Bake on stone until crust is golden brown (about 7 minutes).