Pizza Dough


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4 dough 8-inch pizza crusts


  • ¾ cup cool water

  • 2 tablespoons olive oil

  • 1 tablespoon honey

  • 1 teaspoon salt

  • 1 envelope active dry yeast

  • ¼ cup warm water

  • 3 cups all-purpose flour


  1. In a small bowl, combine the cool water with the olive oil, honey and salt. In another small bowl, dissolve the yeast in the warm water and set aside in a warm place for 10 minutes.

  2. Pulse the 3 cups of flour in a food processor. With the machine on, slowly add the honey mixture. Pour in the dissolved yeast and process until the dough forms a ball. If the dough is tacky, add a little more flour.

  3. On a lightly floured surface, knead the dough until smooth. Transfer to a buttered bowl, cover with plastic wrap and let rest for 30 minutes.

  4. Divide the dough into 4 pieces and roll each piece into a smooth, tight ball. Transfer the balls to a baking sheet, cover with a damp towel and refrigerate until chilled, or for up to 4 hours. Bring to room temperature before baking.

Serve With

Pizza with Smoked Salmon, Crème Fraîche and Caviar.

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