The foundation of a delicious pizza is the perfect, buttery crust! Learn how to make the recipe from scratch using real butter.
Assemble your ingredients: 4 cups of flour, 2 1/4 teaspoon (1 packet) of active-dry yeast, 1 teaspoon of salt, 1 cup of water, 1/3 cup of unsalted butter, and 1 tablespoon of honey.
Transfer to a sheet pan lined with parchment paper. Add toppings as desired. Bake at 500°F until crust is golden. Ready to get started?
In the bowl of a stand mixer fitted with a dough hook, combine 2 cups flour with one packet of dry yeast and 1 teaspoon salt.
Heat 1 cup water, 1/3 cup butter and 1 tablespoon honey to 120-130°F. A thermometer is helpful, but if you do not have one, heat until butter is melted and mixture is slightly steaming. Remove from heat and let sit for about 5 minutes before adding the liquids to the dry ingredients in the mixer.
Using the dough hook or a spatula, mix until combined. Mixture will be soupy.
With the mixer running on low speed, add the remaining flour 1/4 cup at a time, waiting until it is incorporated before adding more. Add just enough flour so that the dough clears the bowl but is still slightly sticky to the touch. You may not need all 4 cups of the flour. If you find you’ve added too much flour, add water in 1 tablespoon increments.
Continue to knead the dough with the mixer on medium low speed until dough is smooth and elastic, about 5-8 minutes. To test elasticity, grab a piece of dough and pull. It should stretch several inches before breaking off.
Place dough in a buttered bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour. Once the dough has risen, use your fist to gently punch down the dough to remove gases.
Place on a lightly floured surface and knead a few times. Cover with plastic wrap and let sit for 10 minutes. Letting it rests relaxed the gluten in the flour, making it easier to roll out.
Cut dough in half and roll each out into a rough 10-inch circle. If you’d like to save one crust for later, place in a greased container and store in the fridge for up to 5 days and in the freezer for up to 2 months.
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