It has taken a few trials and many errors to get to this pizza dough. From trying to re-create Lamma Island’s most amazing coconut flour pizza to a simple flat bread, it’s finally resting on this recipe that produces 4-5 medium-to-large pizzas!
**Turn your oven on to the highest setting (with the pizza stone inside, if you have one) no less than 30 minutes before you intend to bake the pizza.
Assemble the following:
5 cups flour (405 type)
2 teaspoons salt
2 tablespoons honey that you will dissolve in 2 cups warm water (very warm, not too hot, definitely NOT boiling)
2 tbsp yeast
4 tbsp olive oil (add at the end)
A good pair of hands (try not to use a mixer)
In a single mixing bowl, add the flour and salt. Mix it up!
Make a well in the flour and the add yeast. Cover the yeast with flour and make a mountain with a “moat” around the side.
Pour the water/honey mixture into the “moat”. You’ll want a river of water around the side.
Gently stir from the outside in. You want to avoid touching the yeast directly with the water as it may kill the yeast. Also, this way you don’t have to worry much about the temperature.
While the dough is still sticky, pour in the oil. Now use your hands to knead the very sticky dough for 5-10 minutes. The longer the better, but you’ll get tired, so 6-8 is okay. Over a matter of minutes, the dough will go from sticky to elastic.
Split into 2-4 portions. Dust the bottom and top with a little flour and place each portion into a separate LARGE bowl. Cover with a plate and let it rise for at least 30 minutes.
We let ours rise for ~4 hours. The longer it rises and the higher the room temperature is, the larger the dough!
HAND stretch the dough to your desired shape and thickness.
**Resist the urge to use a rolling device to flatten the dough**
Once you’re ready to prepare and bake your pizzas, dust a surface with flour and hand stretch the dough to your desired thickness. The dough will puff up a lot.
- If you want thick crust, pre-bake your flattened dough for ~2 minutes THEN add your toppings and bake the rest of the way.
Be sure to use the highest setting available for your oven; use a pizza stone; bake until the crust is brown on the bottom and the cheese is bubbling. This could be anywhere from 5-10 minutes depending on the quality of your oven and if you’re using a pizza stone.
Favorite Topping Suggestions
- Buffalo Mozzarella
- Fresh Basil
- Sliced Tomatoes
- Fresh Spinach
- Red Onions
You can try to store any unused pizza dough in the freezer, but fresh is best!
Just be sure to oil the dough lightly on all sides; place on waxed paper; and then wrap tightly with plastic wrap.