The Ultimate Pizza Dough Recipe by Chef Andrea Powell

Posted by Olivia on Monday, April 7th, 2014

The Ultimate Pizza Dough Recipe by Chef Andrea Powell

Our brand new Pizza in the Piazza Chef, Andrea Powell, sheds light on the art of pizza dough. The trick is pairing yeast with honey and not killing it with salt… and of course olive oil in the dough! Now you can practice her recipe and become a pizza making pro at home!

Made with these products from The Olive Press:

Ingredients
  • 1 package active dry yeast
  • 1 1/2 cups warm water (105 to 115 degrees F.)
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
  • 3 cups all-purpose flour
  • 1 teaspoon salt

Directions
  • Using a stand mixer
    1. In the bowl of a stand mixer combine the yeast, warm water, olive oil and honey and let stand for about 15 minutes. Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky.
  • Kneading the dough by hand
    1. Mix together the yeast, honey, water and olive oil as directed in a medium-size or large bowl. Combine the flour and salt. Fold in the flour a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
  • Using a food processor
    1. Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic.
  • Once the dough is mixed using 1 of 3 above methods
    1. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.
    2. Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.
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