Pizza Dough

Main Dish

Ingredients

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

Instructions

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

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com