Traditional Thick Pizza Dough
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- Yield: 2-4 People (2 9" pizzas)
In a small bowl, combine water, yeast and honey. Stir lightly to mix and let stand 3-5 minutes until the surface appears foamy. Mix flour and salt together in a large bowl. Add yeast mixture and stir until it comes together in a soft, sticky ball. Turn out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Coat the inside of a large bowl with olive oil and place dough inside, turning lightly to coat dough on all sides. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1½ hours or until doubled in bulk.
Remove dough and place on a floured surface. Divide into two equal portions and dust tops with flour. Let rest 10 minutes. If you’re looking for an extra fluffy crust you can let it rest at this stage for about an hour or until again doubled in bulk.
If you want store it for later use, wrap tightly in plastic wrap and refrigerate for up to three days. When you are ready to use it, make sure to let it return to room temperature before working with it.
Or, if you are ready to use your dough now, roll each portion out into rounds about ½” thick and let rise for another 20-30 minutes before continuing with your recipe.