Honey Pizza Dough Homemade Recipes

PIZZA DOUGH

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• 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 cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each 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 rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

GIADA'S FAMOUS PIZZA DOUGH

Steps:

• As seen on: Giada In Italy, Episode 6. Napoli Pizza Party.
• To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble.
• Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to comes together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball and allow the dough to proof for an additional 1 hour. The dough is now ready to use.

HONEY PIZZA DOUGH (AWESOME)

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
• In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
• Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
• The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
• Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
• Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
• Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
• At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
• To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
• I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

WHOLE WHEAT AND HONEY PIZZA DOUGH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
• Roll dough on a floured pizza pan and poke a few holes in it with a fork.
• Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

PIZZA DOUGH RECIPE

Steps:

• Preheat your oven to 475° F.
• In a large bowl, mix together the water, yeast, and honey. Let that sit for 10 minutes.
• Add the flour and salt into the yeast mixture and stir to combine. Start with a spoon and move to your hands once the dough starts to form. You may need to add more water if the dough is too dry, or more flour if the dough is too sticky. Stick to a teaspoon at a time, as needed.
• Lay out a piece of parchment, add a light layer of flour, and top with the dough. Knead the dough a few times with your hands. Let it sit for 5 minutes.
• Roll or stretch the dough out as thin as possible, but make sure it is at least 10 inches wide.
• Transfer the parchment and the stretched dough onto a pizza stone or other pizza baking pan.
• Bake dough for 5 minutes and then remove from oven.
• Add your toppings and bake for 10-15 minutes, but keep an eye on it since baking times can differ.
• It will be done when the crust is crispy and cheese is golden.
• Let the pizza cool for a few minutes before slicing.

PIZZA DOUGH

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.

QUICK AND EASY FOOLPROOF PIZZA DOUGH

Steps:

• In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
• Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
• Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

WINE & HONEY PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in the warm water and wine.
• Let sit for approximately five minutes, until yeast bubbles.
• Dissolve the salt in the 2 tablespoons of water.
• Stir honey and oil into yeast mixture.
• Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
• Stir in the salt and water mixture.
• Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
• Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
• It may be a bit sticky, that's fine.
• Spray a bowl with oil and place the dough in the bowl.
• Spray the top of the dough with oil and cover with plastic wrap.
• Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
• ***The more times you let the dough rise, the better it will be.
• If you can, punch it down after the first rising and let it rise again.
• Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
• Roll the dough out into rounds and let rest for 15 minutes.

HONEY PIZZA DOUGH-HOMEMADE

Steps:

• 1. Stir yeast into warm water until dissolved. Let stand. In a large bowl of mixer with paddle add flour, cool water, salt, oil and honey -stir in the yeast mixture.
• 2. Knead with dough hook for about 5 minutes, or by hand for 7 minutes. Place dough in a large greased bowl; cover with clean towel- allow to rise 30 minutes.
• 3. Punch down and divide into 16 pieces(for individual pizza) or (4 pieces for 16 inch pizzas). Coat each ball of dough in olive oil- wrap in plastic wrap or in freezer ziploc bags and freeze.
• 4. To Use: Remove from freezer the night before(8-12 hours) using. Allow to thaw in fridge. Let rise until double in size, then punch down and make pizza or pizzas. Very soft dough and freezes well!

QUICK NO-KNEAD PIZZA DOUGH RECIPE

Steps:

• Add honey and active dry yeast to water. Stir gently and allow to sit for 5 minutes.
• Add olive oil and salt. Whisk to combine.
• Pour mixture over flour into a large bowl. Using a wooden spoon to mix until a rough dough is formed.
• Form into a ball. Cover and let sit for 10 minutes.
• Uncover and cut dough in half. Form into 2 balls.
• Cover and let sit for 10 minutes.
• Roll out and assemble pizza when ready to serve.