I’ve been making pizza at home for a while now, mainly because there aren’t any decent pizza shops locally and I wasn’t really feeling like eating from frozen. This dough uses a secret ingredient to help power the yeast and that’s honey.
Pizza dough is surprisingly easy and low maintenance to make ideally it’s best to make the morning you want to eat it. Letting it prove for a long time helps the dough to develop more flavour although if your short on time you can put it together quickly too!
In this recipe I’ve just focused on the bread dough itself rather than the toppings since really you can put whatever you like on it. I put falafel and antipasti on my pizza to give it a Mediterranean feel but just go with the flow or whatever is in your fridge.
Also don’t worry about having fancy equipment in your kitchen at home, if you have a basic pantry supply you probably have all these ingredients already. I don’t put salt in my dough which is a personal preference since normally I put salty olives on it instead but you’d just need a pinch or two in this.
250 grams of flour
150 grams of warm water
1 packet of yeast
1 teaspoon of honey
1. In a jug combine the honey, water and yeast together, leave it for a moment or two to activate the dried yeast.
2. In a large bowl measure out the flour and then mix through the wet mixture with your hands.
3. The mixture should start to come together, I’ve noticed on more humid days bread dough will be more ‘soft’. Try to avoid adding more flour if you can help it unless it is too sticky to knead.
4. Knead the dough for about 5-10 minutes, it doesn’t really need much. Cover over and put in a warm place to rise for about an hour or doubled in size.
5. Once risen knock it back slightly inside the bowl and if you have the time put it in the fridge to encourage a slow yeast development which adds flavour.
6. Pre-heat your oven to about 200 degrees and prepare the pizza directly on an oven tray. Pour some vegetable or olive oil onto the bottom of the tray and place the dough in the centre. Roll out the dough on the tray using a rolling pin to your desired thickness.
7. It should cook very quickly so keep an eye on it! After 20 – 30 mins you should be brown but be sure to turn it around inside the oven to get a more even crispy base.