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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pizza Dough


1 (1/4 oz.) Package yeast
1 tsp Honey
1 cup Warm water, 105-115 degrees
3 cups All-purpose flour
2 tsp Kosher salt
1 Tbl Extra virgin olive oil


Dissolve the honey and yeast in ¼ cup of the water in a small bowl.

Combine flour and salt in the bowl of a stand mixer fitted with the dough hook on low speed. Add the oil, yeast mixture and remaining ¾ cup water and continue mixing until mixture comes cleanly away from the side of the bowl.

Turn the dough onto a clean surface and knead by hand for 2-3 minutes until smooth and firm. Cover with a damp towel and let rise in a cool spot for 2 hours.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat this 4 or 5 times with each ball. Roll each ball on a clean surface under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.

Cover the dough with a damp towel and let rest 1 hour. The dough can be wrapped and refrigerated for 2 days or frozen at this point.

Yield: 4 7-8 inch pizza crusts

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