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Pizzetta Dough

Hands-on time 30 mins
Total time 1 hr, 50 mins
Yield Makes Dough for 8 (6- to 8-inch) pizzas or 2 (12- to 14-inch) pizzas


  • 1 (1/4-oz.) envelope active dry yeast
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 3 cups plus 2 Tbsp. all-purpose flour
  • 2 teaspoons table salt

How to Make It

  1. Combine first 3 ingredients in bowl of an electric stand mixer; let stand 5 minutes or until foamy. Add oil, 3 cups flour, and 2 tsp. salt. Beat dough at medium-low speed, using dough hook attachment, 5 minutes or until smooth. Gradually add 1 to 2 Tbsp. more flour, if needed, to form a soft dough. Increase speed to medium-high, and beat 4 to 5 more minutes or until smooth and elastic.

  2. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap. Let dough rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

  3. Punch dough down; turn out onto a lightly floured surface. Divide dough into 8 portions. Shape each portion into a ball, and place on a lightly greased baking sheet. Cover and let dough stand 15 minutes or chill up to 4 hours.

  4. Note: To make ahead, prepare recipe through Step Cover and chill 24 hours. Proceed with recipe as directed in Step