Perfect Pizza Dough
(These pics are from DH’s latest calzone efforts!)
- 1 (.25 oz) package active dry yeast
- 1 Tbsp white sugar
- 1/3 cup honey
- 2.5 cups warm water (110 degrees F)
- 2 Tbsps olive oil
- 1 Tbsp salt
- 1 1/2 cup whole wheat flour
- 1/2 cup milled flax
- 4 cups bread flour
- In a large mixing bowl, dissolve yeast, sugar, and honey in the warm water. Let sit about 10 minutes or until cloudy.
- Stir in the olive oil, whole wheat flour, milled flax, and salt. Mix in the remaining flour 1/2 cup at a time, stirring after each addition until incorporated. When the dough has pulled together, turn it out onto a slightly floured surface and knead until smooth and elastic (don’t skip this step–it’s what holds the dough together–which is especially important if you’re making calzones) about 8 minutes. Lightly oil a large mixing bowl. Place ball of dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about an hour). I like to put mine in the oven with the light on.
- Deflate the dough and turn it out on to a lightly floured surface. Divide the dough into 3 equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. If you aren’t planning on using all the dough at once, you may place each round in a quart or gallon size bag and refrigerate. I’ve had them still rise properly up to 1 week.
- Preheat the oven to 450 degrees F.
- Using a rolling pin (or your hands if you prefer), roll the dough into the desired shape, then place on a pre-warmed pizza stone (use corn meal to prevent sticking), cover with your favorite toppings, and bake at 450 degrees for approximately 18 minutes on a pizza stone, or until the crust and cheese are golden brown.
Favorite toppings in our house include roma tomatoes, fresh basil, turkey pepperoni, and mushrooms.
Update: The calories in the ENTIRE batch works out to 3286 and 50.7 grams of fat. I’ll leave it to you to work out how much is in how much dough YOU use for whatever.