Best Pizza Crust

I've always assumed that if I was going to be making homemade pizza on a weeknight, I needed a dough that would come together, rise and be ready for baking in under an hour. Enter this recipe from Eating Well. The truth is, Doug and I like that recipe. It's healthy and fits the bill- giving us a homemade pizza in under an hour. But, I have to be honest, I don't know how many more appearances this dough will be making in our house. While I won't go as far as to say I'll never use this recipe again, I think it's safe to say we have found a new 'go to' crust recipe.

I have had this recipe from William Sonoma's Essentials of Baking book on my list of things to try for a while. Honestly, I don't know why I kept putting it off. I guess, I thought that the additional rise time made this a more tedious recipe. I could not have been more wrong. Honestly, this recipe is so easy. The only thing that it requires is one day of planning so that the dough can set overnight. Trust me, for the resulting dough, it is worth planning the following night's dinner even if you are a 'fly by the seat of your pants' kind of person. :)

This dough is absolutely incredible. Crisp on the outside, with a nice chew on the inside. It rises beautifully when baked and the result is a light and airy dough that will bring your pizza to the next level. Since there is only two of us, I halved the original recipe to yield one 14 inch pizza. Although, I have to admit that I have made this twice in the past week so perhaps making the original recipe from the beginning would have been a better decision ;)

The overnight rise is not necessary but I really encourage it. The developed flavors are really wonderful. So plan ahead and make this soon. I promise it will not disappoint.

1 package active yeast
1 cup + 2 tbsp. warm water (115-120 degrees F)
2 1/2 cups bread flour
1 1/2 tsp. salt
1/8 cup extra virgin olive oil
1 tbsp. honey


Directions: In kitchenaid bowl, dissolve yeast in warm water for five minutes or until foamy. Add flour, salt, oil and honey.

Using the dough hook attachment knead for 8-10 minutes or until dough is smooth and elastic, adding additional flour if necessary.

(If using your hands, combine ingredients in bowl then pour dough onto flat flat service and knead).

Place kneaded dough in large, lightly oiled bowl and cover with plastic wrap.

Allow to rise in warm, draft free spot for 1 1/2-2 hours or until doubled in size.

Punch down in bowl, cover with plastic wrap and refrigerate overnight.

Preheat oven to 500 degrees, with pizza stone inside(if you own one).

Allow dough to come to room temperature then roll into round ball. Let rest for ten minutes.

Roll dough into desired shape/thickness on lightly floured surface and top with favorite toppings.

Bake for 14-16 minutes or until crust is light golden brown. Remove from oven and let sit for a few minutes before cutting with a pizza cuter.

Source: Williams-Sonoma, Essentials of Baking