This is one of the easiest pizza bases I have ever attempted to make. And the outcome has been amazing. I would always add butter to the dough to make the base more fluffy and soft. But the key here is to keep the base as fat-free as possible. So this time, I added very little olive oil, just for flavor. Its a minimum kneed and single rise dough.
Add you need to do is activate the yeast by sprinkling some yeast over warm water and honey.
Add this to the flour mixture that had flour, salt, and olive oil. knead for about 3-4 minutes till everything comes together, then for another 5 minutes till the dough becomes elastic and smooth. You don’t need to apply a lot of pressure, just light kneading will do. it will come together beautifully.
Coat it with some olive oil and let it rise for about 2 hours in a warm spot. You can also refrigerate it for an overnight fermentation, which is what I would recommend.
Once ready, portion it and roll it into a base. You do not need to prebake these unless you are making a really thick crust pizza.
Flour- 4.5 cups
Salt- 1.5 teaspoon
Honey- 2 tablespoon
Active dried yeast- 2.5 teaspoon
Olive oil- 2 tablespoon
Warm water- 1 1/4 cups
- In a bowl, add warm water and honey. Sprinkle the yeast over it. Let it sit for 15 minutes till the yeast froths up.
- In another large bowl, add the flour, salt, and olive oil. Add the activated yeast mixture to it.
- Mix well till the dough comes together.
- Knead for 5-10 minutes, until it becomes smooth and elastic.
- coat the dough and the bowl lightly with olive oil, place it in the bowl and cover it with plastic wrap.
- Keep it in a warm spot for 2-3 hours, or overnight.
- portion it into 6 equal-sized balls and use it as the pizza base. This recipe will make 6 thin- medium crust pizzas or 3 thick crust pizzas.