How to make it

  • DOUGH:
  • Dump all ingredients in bread machine and set on dough cycle
  • OR
  • In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
  • Preheat the oven to 450º F.
  • Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.
  • To prepare pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  • Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
  • Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
  • Sprinkle with freshly grated parmigiano-reggiano and serve immediately.

Reviews & Comments 6

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    " It was excellent "
    tablescape ate it and said...
    If I am making the deep dish recipe, might as well make this, too. Couldn't you just dive into that picture? 5, again.
    Was this review helpful? Yes Flag
    " It was excellent "
    craigsnedeker ate it and said...
    WOW this is an awesome recpie! woohoo!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    I love thin crust, and have never found one that could satisfy me. I make my own crust all the time, and now I'm going to try yours, cause from looking at your recipes, you are a fantastic chef and I don't think you would steer us wrong. Thanks....:)
    Was this review helpful? Yes Flag
  • ttaaccoo 12 years ago
    I too thank you for the 3 ways to make dough for pizza. very very nice!! bon apetit! Is it possible to make bread sticks from the place just before the dough is stretched into an 8 inch circle?

    this is a total winner!!! 5555555555555 trish
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  • minitindel 12 years ago
    Mmmmmmm good this picture makes me drool hahaha
    i need it !!!!!!!!!! lol
    this is a wonderful recipe you make the dough and ill put them together lol group effort lol
    flagged !!!!!!!!

    high 20!!!!lol

    Was this review helpful? Yes Flag
  • krumkake 12 years ago
    I have never tried to make pizza crust at home, but I am so tired of the purchased stuff that I am willing to try my hand at this - thank you for the explicit instructions on how to manage the dough during the different phases...I hope I can master this, as it would be a great relief to NEVER call any of those places again, nor use some cardboard crust from the grocer!
    Was this review helpful? Yes Flag

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