Pizza Dough – My son loves to make anything that requires playing with dough. We’ve been using this pizza dough recipe for so long, and tweaked it so many times through the years, I’m not even sure of it’s original form at this point. I wanted to pass it along to you, because pizza making is a great activity for the whole family to get involved in.
Servings: 4 -6 medium calzones or  12-inch pizzas
- 1 3/4 cup lukewarm water [110-120 degrees]
- 1 Tbsp honey
- 1 Tbsp olive oil plus add'l to oil the bowl
- 1 [1.25 oz] packet rapid rise yeast
- 4 1/2 cups of All Purpose flour plus 1/2cup [And more for kneading]
- 1 1/2 tsp salt
- In a bowl mix together 1/4 cup of lukewarm water, 1 tablespoon of honey and olive oil and the entire packet of yeast.
- Stir the mixture together making sure the yeast has dissolved. Leave it on the counter to "bloom" for 5-7 minutes. After a couple of minutes, you'll see the mixture begin to bubble.
- In a separate bowl. mix together 4 1/2 cups of flour and 1 1/2 teaspoons of salt until well combined.
- After the yeast mixture has bloomed, add it and half of the dry ingredients to the mixing bowl of a stand mixer fitted with a dough hook.
- Start the mixer on low-medium low and knead the dough for around 2 minutes.
- Add the remaining ingredients alternating the water and flour. [1 1/2 cups of water and 2 1/4 cups of flour]
- Allow the mixer to continue to knead the dough another 5-6 minutes. Stop the mixer and pull the dough to test it for elasticity.
- At this point, you'll need to add an additional 1/2 cup of flour 1 tablespoon at a time, until the dough is smooth. If the dough still seems a little sticky, don't worry, you'll be working more flour into the dough on the counter so keep your flour nearby.
- After approximately 8 minutes total move the dough from the mixing bowl to a well floured counter area.
- Knead the dough by hand [about 10 turns] then form the dough into a ball, and place it into a well oiled bowl.
- If you want to use it immediately, allow it to sit in a warm, draft free area, covered with a damp cloth, for 1-2 hours, or until it has doubled in size. Or, place it into the refrigerator for next day use, covered in plastic wrap.
- To use, separate the dough into the desired portions for pizzas or calzones, and bake at 450°F.
If you'd like to freeze portions, separate the dough before it rises and place into an airtight container. Thaw the dough in the fridge in a well oiled bowl for 24 hours before you intend to use it. Also, it's important that you use a candy thermometer to test the water, if the water is too hot it will kill the yeast.