Making Pizza Dough
  

Dough Recipe

I recently changed my recipe a bit, here is what I am currently using:

  • 3 3/4 cups Sir Lancelot High Gluten flour
  • 1 1/2 tsp kosher salt
  • 1 tsp active dry yeast
  • 1 1/2 tbsp honey
  • 1 tsp blackstrap molasses
  • 1 3/4 cups water
  • 1 tbsp olive oil
I recently added blackstrap molasses for a bit of flavor and to help the dough brown, and cut back on the oil to make the dough a bit tougher.

I start by adding the 3 3/4 cups of flower to the mixer, put it on low and let it run while I get the rest of the stuff together. Make sure you use the paddle to mix the ingredients.

I Then add the yeast...

I Then add the salt...

I add a table spoon and a half of honey to a glass measuring cup..

Heat the honey for 20 secs on high so that it is a liquid..

Add a cup of luke-warm water to the honey..

Add 1 tsp of blackstrap molasses, you can skip this step if you want to..

Mix up the molasses, honey, and water well..

Add the honey mixture to the dry mixture..

Add 3/4 cup of luke-warm water..

Mix on low until all the flour is wet, don't mix too much, probably around 20-30 secs..

Add a table spoon of olive oil and mix on low.

Remove the paddle and replace with the dough hook.

Mix with dough hook on medium speed, and add small amounts of flour until it no longer sticks to the sides of the bowl and just barely sticks to the bottom.

Mix the dough on medium for 8 minutes.

After 8 mins of mixing the mixture should start to take on a velvet texture.

Turn off mixer and let dough rest for 5 minutes.

Mix on medium for another 8 minutes..

After 8 minutes the dough should be silky smooth and gathered around the hook.

Coat the dough containers with olive oil, I use a oil sprayer..

Turn the dough out on a table and split into serate balls. I suggest two balls for large pizzas, and 4 for personal sized pizzas.

Cup each dough ball in the palm of both hands and roll in a circular motion..

Lift the dough from the table with a dough scraper, and move to dough containers.

Coat the dough balls with olive oil to prevent them from drying out.

Pack up the dough and let it sit...

Let it sit out for 15 minutes..

Move to refrigerator for two day rise. Be sure to remove from refrigerator 2 hours before you plan to cook it.