Best homemade pizza dough

Instructions

In a small bowl, combine the water, honey and salt, then add 1/2 teaspoon of yeast on top and let sit for 5 minutes, then stir.



Measure out 420 gr. flour in a large bowl and make a well in the center. Pour the yeast mixture into the center, then mix with a stiff spatula until smooth.



Knead manually for 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let it rise at room temperature (about 4–5 hours or until doubled in size).



Turn the dough out onto a floured surface, dust lightly with flour to prevent it from sticking, then divide in half.



Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating the 8 folds. Form a ball in your hands and transfer each piece of dough into a lightly oiled bowl seam side down, cover and refrigerate overnight to 18 hours (can be refrigerated for up to 1 week).



Remove the dough 1 hour before using to let it rest and come to room temperature. Before forming the pizza crust, preheat the oven completely so that the pizza can be baked right away. Place a pizza stand or an inverted baking tray on the center rack of the oven and preheat it to 290˚C.



When the dough is at room temperature and the oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly flour. Gently pat the center of the dough with your fingertips. DO NOT pop any existing bubbles.



Pick up the dough with both hands with fingers bent, then open your fingers under the center of the dough, moving outwards, turning the dough in a circle, leaving a thick border at the edge.



Continue to process the dough until a pizza of 25 – 30 centimeters is formed. It will shrink a little while baking, so make it a little bigger.



Place the dough on a lightly floured pizza board. First, shake it a little with flour so that the pizza slides on it and does not stick.



Spread with your desired pizza sauce (red, white, or green) and toppings (grated Parmesan, cooked chicken, tomatoes, salami, and hunter's sausages – here you are limited only by your imagination). Again, make sure it slides down the board (you don't want it to stick when you transfer the pizza to the oven).



Place the pizza in the preheated oven and bake at 290˚C for 8–10 minutes or until the crust is golden brown and some larger bubbles on the crust are slightly burnt to ensure a crispy crust.



Remove the pizza from the oven.



Cut into the required number of pieces and enjoy!



Bon appétit!