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Put the warm water, yeast and honey in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes. The yeast should become foamy or bubbly during this time. (See note for instructions on making dough by hand, without a mixer.)
Add the olive oil, salt and both flours to the bowl. Mix on low speed using the paddle attachment until combined.
Switch to the dough hook and continue mixing the dough on low speed, adding more flour, 1 tablespoon at a time, if the dough is too sticky. The dough should be a little sticky when you press it with your finger, but a lot of dough should not stick to your finger. Knead the dough using the dough hook on low speed until a smooth ball forms and the dough springs back when you press it with your finger, about 8 minutes. (At this point, you can freeze all or half of the dough. See freezer instructions in the notes below.)
Transfer the dough to a large lightly oiled bowl (I use olive oil). Turn the dough ball once to coat it with oil. Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise for about 1 hour, until it has doubled in size.
Punch the dough down to release any air and transfer it to a lightly floured work surface. Cut the dough in half and shape it into two balls of pizza dough. Let the dough rest for 5 to 10 minutes. This resting time relaxes the dough and makes it easier to shape.
While the dough rests, preheat oven to 450° F. Put your pizza pan, baking sheet or pizza stone in the oven to preheat.
Using your hands and/or a rolling pin, shape each ball of dough into a 14-inch circle. You can finish shaping and bake the dough on a sheet of parchment paper, which you will slide onto the preheated baking pan when you are ready to bake the pizza. As you assemble the pizza on the parchment paper, you can place a second (flat) baking sheet under the parchment for easy transfer to the pan in the oven.
Add pizza sauce, cheese and toppings as desired. Reduce the oven temperature to 425° F. Bake pizzas, one at a time, for about 9 to 12 minutes, until the crust and cheese are lightly browned. Let pizzas rest for a few minutes before slicing and serving.