Crispy edges, chewy bite, and flavored with a touch of malt and honey, this is the best pizza dough ever! Here is another recipe to add to the Quarantine 5 lb weight gain that many of us are going through! I was supposed to make this pizza dough on a national TV segment, however, since production for everything is still on hold I wanted to share it for you to enjoy while living up the quarantine life.
This pizza dough is simple to make with pantry ingredients. It has malt barley, honey, and a blend of 00 and AP flour for flavor. And best of all, it only takes 90 minutes, including the rise time! So no more waiting for pizza to develop flavor overnight.
I have gone full on home cooking with recipes like homemade pasta and Turmeric soup keeping me both busy and full. And what I’ve realized is that nothing beats homemade food. The care and attention and personal touches that go into homemade pizza dough like this one truly make it the best pizza dough ever. And making pizza with your family is so much fun! My kids love getting to create their own mini pizzas.
This pizza dough is simple to make with pantry ingredients. I have also included some topping options below. The pizza we make is wood fired, so it’s restaurant quality at home. However, you can follow any method you prefer. But I’m telling you, once you make your own pizza dough you will be hooked!
The following recipe will make two 12 inch pizza dough rounds.
The Best Pizza Dough Ever!
What makes this the best pizza dough ever, besides the flavor?
Calling this the best pizza dough ever is a bold statement. But once you take one bite you’ll see that the addition of malt barley powder and a drizzle of honey is groan worthy. These additives allow you to make the pizza after a 90 minute rise time instead of needing days of flavor fermentation.
While classic Neapolitan pizza is a lean dough that only has flour, water, salt, and yeast, this pizza dough uses some worthy ingredients to yield a similar texture to Neopolitan.
This pizza dough uses a combination of Bread Flour and 00 Flour (Italian Double Zero, Soft Wheat). This flour yields a silky dough and chewy pizza. This is the type of flour that most gourmet Italian pizza restaurants use.
Additionally, this pizza dough is a breeze to shape. If you’ve ever made your own pizza dough, you may have had trouble stretching the dough and making it into a perfect circle. I’ve been working on this easy homemade pizza dough for awhile until I got it just right. With this dough, you’ll have it hand stretched (and even air tossed) in a couple of minutes. The dough is smooth, silky, and wet enough to yield a gorgeously crisp yet chewy bite.
You can use your hands or a stand mixer fitted with the dough hook to make this pizza dough.
Gourmet Style Pizza Topping Ideas
My favorite kinds of pizza are margherita and shaved Brussels sprouts.
To turn this pizza into a margherita pizza simply spread San marzano pizza sauce, toss on some torn up fresh mozzarella and then basil leaves. Bake as directed by the method you chose.
For the best Brussels sprouts pizza, used shaved Brussels sprouts. Simply thinly slice the sprouts and make strips. Thinly slice shallots and mince up garlic. This will all caramelize beautifully together. Finish with a drizzle of balsamic.
Wood Fired Pizza
I gifted Grant an Ooni for Christmas. Whenever I post our pizza adventures on Instagram I get asked if it was worth the money. Here’s my honest answer. Yes and no. I will admit that the pizza quality is unmatched. We now make better tasting pizzas than any restaurant pizza I’ve tried. BUT, it is time consuming and it gets expensive. And we eat way more carbs than we should since we feel like we need to get our money’s worth out of the gadget!
I opted for the best of the ovens, the Pro, so we could use it for bread and meat. But we haven’t used it for anything except pizza because it’s a pain in the ass to fire up and keep going, so just keep that in mind if you are debating. Grant has to put on his heat safe gloves and fire the crap out of the wood with our creme brulee torch. But it’s not as easy to get going and keep going as they make it seem. Also, they lie about time. It most definitely takes longer than 60 seconds per pizza! I did buy a gas attachment that we haven’t tried. If I ever un-box it and give it a go I will update this with my thoughts on the attachment.
BUT if you can put up with the hassle of firing it up along with the expense of maintaining it, then I would recommend getting an Ooni or a wood fire oven of your choice, just based on how delicious the pizzas are.
You also need special equipment that I have linked below. Please note that these are affiliate links at no cost to you. Any small commission I make I put right back into creating and providing free recipes and buying wine for myself. Thanks for supporting my blog and nightly wine enjoyment! See disclaimer for more info. XO, Sarita
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Best Pizza Dough Ever
Crispy edges, chewy bite, and flavored with a touch of malt and honey, this is the best pizza dough ever!
- 2 cups bread flour
- 1⅓ cups 00 Flour
- 2 teaspoons barley malt powder
- 1 tablespoon honey
- 1 teaspoon fine sea salt
- 1 teaspoon active dry yeast
- 2 tablespoons EVOO
- 1⅓ cups water
1. In a large bowl, use a metal spoon or hands to combine ingredients into a shaggy dough.
2. Then use stand mixer with dough hook to knead dough until smooth, about 5 minutes on medium speed. Or use hands and knead it until smooth and elastic.
3. Then oil a bowl. Add dough. Allow to rise for 90 minutes.
4. Then divide into 2 equal sized dough balls.
5. Lightly Flour a dough ball and turn into surface.
6. With hand cupping center of the ball, begin turning the dough in a circular motion, creating a circle.
7. Continue until you have a 12 inch circle. Stretch the dough as needed.
8. Give it an air toss if you want!
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