Pizza Dough
 
 
I was over-the-moon thrilled when one of my dietitian friends, Sara Haas, RDN, LDN, shared her latest cookbook with me: Pizza! Pizza! Pizza! I made the Roasted Mushroom and Goat Cheese Pizza for this post in addition to a Classic Cheese Pizza. Making the pizza dough is fun, too, and is an experience enjoyed by all. My son and I had a good time making the pizza dough together. When it comes to pizza toppings, it’s all about creativity and Sara knows how to get creative with her flavor combinations that work so well together.
Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 2 10-inch pizza dough balls
Ingredients
  • Pizza Dough Ingredients:
  • 1 rounded tsp (4 grams) active dry yeast
  • 1 tsp (7 grams) honey
  • 1 cup (237 grams) warm water (about 105°F - 110°F), divided
  • 3 cups (360 grams) unbleached all-purpose or bread flour
  • 1 rounded tsp (7 grams) kosher salt
Instructions
  1. Place yeast in a large mixing bowl and add the honey and ¼ cup (60 grams) of water.
  2. Let sit until bubbling and foamy, about 5 minutes.
  3. Add the flour, salt, and remaining water, and stir with a wooden spoon until combined.
  4. Using your hands, start to work it into a ball and pick up any loose flour as you go.
  5. Once fully combined, shape into a ball.
  6. Return the dough to the bowl. Cover with a tea towel or plastic wrap and let sit on the counter for 20 minutes.
  7. Uncover. Transfer dough ball to the counter, pick it up, and grabbing it from opposite ends, gently pull apart, then fold ends to meet in the center.
  8. Turn in 90 degrees and repeat the process. The dough won’t want to be pulled too far, so don’t get overly aggressive.
  9. Flip the dough over and place on a clean work surface. Rotating as you go, pull the edges and “tuck” the dough under itself to create a smooth, round ball.
  10. Place the ball back into the bowl, cover and rest for 20 minutes.
  11. Repeat the process two more times, but after the last stretch, divide and shape into two balls. Return to the bowl, cover, and refrigerate until at least 45 minutes before baking.
  12. *You can start to prep the pizza ingredients at this time.
Recipe by Sarah Koszyk at https://sarahkoszyk.com/roasted-mushroom-and-goat-cheese-pizza/