I have a few pizza recipes to share with you, as well as a couple of calzone recipes I made recently using the same dough, so before giving the recipes here is the dough I use.
I’ve been making pizzas for many years but this is my best pizza dough. My friends and relatives say that it’s the best crust they’ve ever had.
A few minor details make all the difference. I use bread flour instead of all purpose flour, honey instead of sugar and my other secret is to wet the dough with olive oil before rising, which makes a lovely, elastic dough.
Recipes will follow in a few days…
Homemade Basic Pizza Dough
Makes: 2 pizzas for 30 cm pizza baking tin
Ingredients:
- 800 grams bread flour
- 2 packages (16 grams) instant dry yeast
- 1 tablespoon honey
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 1/4 cup lukewarm water
- 3 tablespoons olive oil
Directions:
- In a bowl add the yeast and honey with half a cup of lukewarm water and mix. Let it stand for 5 minutes until it bubbles.
- Attach the dough paddle to the mixer and add the flour, olive oil and salt and mix.
- Add the yeast mixture, mix and then add the water gradually and mix again until the dough is ready and does not stick on the mixer bowl or your hands.
- Add the remaining olive oil on top of the dough and lift so that it wets the entire dough.
- Cover with cling film and leave it in a warm place until it doubles in size, about 1 hour.
- When ready, punch the dough to deflate and knead again for a couple of minutes.
- Divide the dough into two equal parts and roll out each piece.
- Transfer to an oiled pizza tin.
- Now the pizza dough is ready to receive its toppings.
Other Relevant Recipes:
Cypriot Pitta Bread
Koulouri Thessalonikis
Lagana
Tiganopsomo (Fried bread)
Whole Wheat Focaccia with Kalamata Olives
Dough for Greek Pies
Dough for Pies with Butter
Provencal Pastry
Whole Wheat Tortillas
Tags: Breads, dough, Flatbreads, How to.., Pizza, Tips-cooking
November 24th, 2009 at 6:01 pm
I love homemade pizzas
November 24th, 2009 at 6:06 pm
I love thin crust pizza as they are not so filling and crispy around sides, just beautiful!
November 24th, 2009 at 7:35 pm
He, he, I am reading your post while 4 small "pizzas" are in the oven…. I used souvlaki's pittas which are not bad when you are very busy though they don't compare to your homemade dough.
November 24th, 2009 at 7:59 pm
That's a great idea Marianna. Never thought of using pitas as a base for pizza.
November 24th, 2009 at 9:57 pm
I love pizza too. so many varyations are possible once you have the right dough!
November 24th, 2009 at 9:58 pm
Funny Ivy, I was reading your recipe and it is identical (except for the honey, we use sugar) to the pita bread dough I've been using!)
November 25th, 2009 at 12:32 am
Ivy, thanks for this great dough recipe. I haven't been using yeast for too long, but I'd love to try making my own pizzas at home without buying the pre-made crust. Thank you my friend.
November 25th, 2009 at 6:19 am
I look forward to your pizza toppings. I shall try it next time adding honey and oil at the end.
November 25th, 2009 at 8:20 am
They are practically the same. When I couldn't find Cypriot pitas in Greece a couple of years ago, I would substitute them with Arabic pitas and not Greek, which are quite different.
November 25th, 2009 at 9:15 am
thank you, ivy, for this wonderful recipe!i will try it to my next pizza!and a very good day!
November 25th, 2009 at 11:02 am
I have been looking for a pizza dought for long. After comming from italy i have not had pizza here saying i don't want to be disapointed.
So now i just have to make pizza myself.
Thankyou for the recipe
November 25th, 2009 at 12:42 pm
We love home made pizza. It always turns out better when my husband kneads it. Must be the strength! Or maybe I just can't be bothered to knead it for long
I've never thought of using honey as the activator. I'll give it a try next time.
November 25th, 2009 at 1:39 pm
I think this looks easy enough for me to handle. I have to start making my own dough one of these days. I like this recipe.
November 25th, 2009 at 3:56 pm
Homemade is always the best
November 25th, 2009 at 6:42 pm
Ivy, I haven't been to your blog for ags. How bad of me:( I love homemade pizza a lot. Thanks for the recipe. The addition of honey is interesting. Must add a nice dimension to the taste of the crust.
November 25th, 2009 at 8:08 pm
Nothing like the homemade fresh pizza.
November 25th, 2009 at 8:39 pm
Glad to see you again Farida. Hope to see you more often.
November 26th, 2009 at 12:04 am
Homemade pizza dough is always better than those awful store bought crusts, and so versatile!
March 14th, 2010 at 3:11 pm
The water you mix with the yeast and honey is part of the 11/4 cups of lukewarm water.
March 14th, 2010 at 3:55 pm
Yes Dimitri, it is the whole amount of water.