Basic Pizza Dough

October 24th, 2009 § 5 comments


1 packet active dry yeast
1 c warm water
2 ½ c all-purpose flour
1 t salt
1 t sugar or honey
olive oil
dried herbs (optional)


In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

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