Ever try making pizza dough at home? It’s easier than you think, and it’s well worth it! Here we show you how we make an airy pizza dough for our cast iron pizzas. To see how we used this dough to make cast iron pizzas, check out this video here:
Timestamps and recipe below.
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0:42 — 3 Key Dough Basics
2:32 — Making the dough
5:37 — Individual dough balls
Ingredients:
600g cold water
3g dry active yeast
6g honey
30g olive oil
15g kosher salt
900g bread flour divided (600g and 300g)
Additional 2 tbsp olive oil
Directions:
1. Mix water, active yeast and honey into a bowl. Let stand for 5 minutes until you see bubbles surface.
2. Add 600g bread flour to yeast mixture and knead until flour is incorporated. Let it sit at room temperature for an hour with a dry towel over it. (You can knead by hand or with the hook attachment on a stand-mixer.)
3. Add salt, olive oil, and remaining 300g bread flour into yeast and flour mixture. Knead for about 10 minutes on medium speed. The dough should pull away from the bowl.
4. Dust work surface and knead dough by hand for a few minutes. Then form it into a ball, place it into an oiled bowl (1 tbsp), and top it with remaining 1 tbsp olive oil. Cover the dough with plastic wrap and a dry towel and let it rest at room temp. for at least 1 hour before portioning into smaller dough balls. (Here we let it rest overnight.)
5. Portion dough into 250g dough balls. This recipe yields 6 individual dough balls, each making an 11″ pizza in a 12″ cast iron skillet. Place it onto a floured baking sheet, cover it with plastic wrap and a dry towel, and let it rest at room temp. for another 6 hours before making pizza with it. (If you’re not going to use it by then, you can refrigerate or freeze it for later use.)