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–+ servings

Classic Pizza Dough

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Servings 4 6-inch pizzas

Ingredients
  

  • 2 1/2 cups bread flour I use King Arthur
  • 1 1/4 tsp garlic salt
  • 2 tsp instant yeast or bread machine yeast
  • 1 cup lukewarm water, plus more if needed
  • 1 tsp honey
  • 1 TBL olive oil
  • 2 TBL minced garlic about 2 bulbs
  • 2 tsp dried Italian seasoning

Instructions
 

  • In a medium bowl, stir the flour, salt, and yeast together
  • Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together.
  • If the dough is dry, add 1 TBL of water at a time until the dough is just moist
  • Transfer the dough to a floured surface.
  • With heel of your hand or your knuckles knead the dough, adding flour as necessary to keep it from sticking until smooth, not sticky, and springs back like a pillow when you make an indentation in the dough with your knuckle. This will take about 4 minutes.
  • Cover the bowl with plastic wrap and let sit in a warm place until doubled in size about an hour. Immediately use, or refrigerate for up to three days before using.
  • An optional addition I like to use to make the crust garlic and herb flavored: In a small skillet over medium heat on the stovetop, saute 2 TBL of minced garlic in TBL of olive oil until golden. Stir in 2 tsp of dried Italian herb seasoning. Let cool, then add the garlic mixture to the dough with the water, honey, and olive oil. Proceed with recipe as directed.
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