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Recipe: Pizza Dough

If ever I retire from the law, I have said on multiple occasions that I will retire to the world of pizza making. With that in mind, I made an awesome pizza dough this weekend.  Chewy, crispy, easy to work with, and moreover freakin’ delicious.  Comes together in just about three hours, though you can refrigerate overnight for a slower rise/more yeasty bread.


  • 3 and 1/2 cups of AP flour, plus another 1/2 cup give or take to flour surfaces and finish off dough
  • 1 and 1/2 cups of water
  • 2 tablespoons of honey
  • 1 yeast packet
  • 1 tablespoon of salt
  • 1/4 cup+ olive oil (Extra virgin)

Bring the dough together as follows: add the honey to the water, which you want to be only slightly warmer than skin temperature, then add the yeast to that to allow it to bloom. Bring together the salt and flour, then add the yeasty water to the flour. Bring the dough together and knead with your hands for about 5 minutes. The dough should be slightly sticky and bounce back when you poke it. Then knead in the 1/4 cup of olive oil to the dough so it incorporates completely.

Get yourself a container and oil it up nice and slick. Drop in your doughball and let it rise for at least 2 hours, until it doubles in size. Once the time has passed, you plop the dough down into a floured surface and knock the bubbles around. I do this by massaging the dough extensively with my knuckles, then pulling the dough together for a ball and repeating a few times. Finally, bring the dough together into a big ball, and roll it around your board to tighten. Dissect this ball with a dough blade (or knife, whatever’s handy). You will only be using half of the dough for a single pizza – you can freeze the other half for later use, which I have done.

Roll the remaining half of the dough into a ball, then flatten and start shaping it into a pizza-like shape.  I am terrible at this, but I’m working on it.  I cheated and used a rolling pin and round pan to get a roundish, flat shape.  (I would have experimented more with trying to toss the pizza in the air in the famous twirling motion, but frankly my back was killing me thanks to a pinched nerve so I wasn’t particularly mobile and decided cheating was fine.)  Once you have your amoeba-disk shape, top with your favorite toppings and let rest for 45 minutes as you preheat your oven to 425 degrees.  After rested, bake for 20 minutes, then let rest for 5 minutes before slicing and enjoying!

(As to toppings, I went simple with tomato sauce, Parmesan, mozzarella, and thin sliced fried linguica sausage I had left over from last week’s meal.  Damn tasty.)


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