The Pioneer Woman Tasty Kitchen
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Fail-Proof Pizza Dough

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

Follow a few simple tips and you can make restaurant quality pizzas at home.

Ingredients

  • 1 cup Warm Water
  • 2-¼ teaspoons Active Dry Yeast
  • 1 Tablespoon Honey
  • 2 teaspoons Salt
  • 2 Tablespoons Olive Or Canola Oil
  • 3 cups Bread Flour (Not All-purpose!)

Preparation

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into the warm water. Let the mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour, bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean at the end of the 6 minutes. If the bowl still has flour in it, add a few drops of water. If the dough is still sticking to the sides, add a little more flour.

Then, lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.

Then top it and prepare it according to your favorite pizza recipe.

Yield: 2-12 inch pizzas or 1 large 18-20 inch pizza.

6 Comments

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senoritabonita on 7.30.2012

Do I leave the dough on the parchment when I transfer it to the stone? Stupid question I know, but I don’t always have the best of luck with dough recipes! If so, does the bottom still come out crispy?

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Mom 2 3 Boys on 1.12.2012

Can you substitue whole wheat flour for the regular flout and if so are the proportions the same?

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senoritabonita on 8.22.2011

This seems simple enough – and I love that I can make it in my Kitchen Aid mixer.

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Lauren's Latest on 8.21.2011

I use a dough hook! Sorry I didn’t specify!

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Rina : I Thee Cook on 8.20.2011

I use the same exact dough recipe. I love it!

8 Reviews

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alyssa on 9.22.2012

I have never made dough before and this recipe worked AMAZING! I made 2 batches for 3 pizzas. The pizzas were so fresh and yummy. I will definitely make this again.

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aimee on 3.21.2012

Good pizza dough! Due to time constraints, I made the dough one afternoon, let it rise on the counter, then put it in the fridge until the next night when I was ready to use it. I let the dough warm on the counter for a few minutes and it was extremely easy to work with. Baked up nicely!

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hannahbg on 3.1.2012

I’ve tried several dough recipes, and this one has been the best so far! I used it with a spinach, artichoke, turkey pizza on this snowy night. Thanks for sharing! :~)

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Jess on 2.15.2012

I have made this dough so many times and it’s always amazing. The texture is just right. Thanks!

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Michelle Day on 2.5.2012

I have made this several times and it is super easy and always comes out perfect! Best pizza dough I’ve made in a long time.

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