Recipes > Gesine’s Perfect Pizza Dough Find A Store Gesine’s Perfect Pizza Dough This easy pizza dough from Gesine Prado is the perfect vehicle for your favorite toppings. Make in your oven, or fire up the pizza oven if you're lucky enough to have one! Watch Gesine's video below for more tips and tricks. Yield 4 (14-inch) pizzas Print Recipe Pin Recipe 0 Reviews Ingredients3 cups (360g) "00" flour (I use King Arthur)1 cup (120g) bread flour (I use King Arthur)1 1/2 cups (369g) lukewarm water1 tablespoon (33g) honey1 tablespoon (17g) fine sea salt1 tablespoon (11g) olive oil1 (0.25-ounce) package (7g) or 2 1/4 teaspoons Platinum Yeast InstructionsMake the autolyse: In a stand mixer bowl, combine the water and both flours. Stir with a Danish whisk or wooden spoon until a shaggy dough forms and then use your hands to gently squeeze and knead the mixture until all the dry spots of flour are gone. The point here isn't to knead the dough to its final stage but rather to saturate the flour with the liquid for an autolyse, a process wherein the flour and water are left to develop gluten without mixing. Cover the bowl with plastic wrap and allow to sit for 45 minutes at room temperature.Add the remaining ingredients (honey, salt, olive oil and yeast) and mix the dough with the dough hook on low speed. At first the mixture will slop around as the the remaining ingredients begin to mix into the dough. Continue mixing until the ingredients are combined and the dough is smooth and you can stretch it without it tearing and you can see light through the dough: the windowpane test; this can take up to 15 minutes.Place dough in a well-oiled bowl. Cover and let rise until doubled in size, about 1 to 1½ hours.Prepare sheet pan: coat a half sheet pan with olive oil, or line a half sheet pan with parchment and spray with non-stick spray. Set aside. Transfer the dough to a lightly floured work bench. Divide the dough into four equal pieces. Lightly flour the top of each dough and, using your fingertips, press the dough into a rough 4×6-inch rectangle. Fold the top third towards the middle and the lower third over that, like folding a letter. Turn the dough 90º and roll the dough up lengthwise. Use your hands to tighten the ball and place on the sheet pan. Cover and allow to rest 1 hour at room temperature if you're making the pizzas that day; or refrigerate overnight to make the following day.Preheat oven to highest temperature allowed. Place a pizza stone or steel in your oven and heat for at least 1 hour before you bake the first pizza. Transfer each dough round to a floured work surface and lightly flour the top. Use our fingertips to create a crust edge. Place your hands in the middle of the dough and gently spread them to stretch and turn the dough to about a 10-inch round. Drape the dough over your down-turned hands and stretch and turn until the dough is 14-inch round.Place the shaped pizza crust onto a semolina or cornmeal-dusted pizza peel or cookie sheet (with no sides). Add your favorite toppings but don't be too heavy-handed about it. Carefully slide pizza onto the hot pizza stone or steel. Bake for 5 minutes or until the edges of the crust are just beginning to brown. Use the pizza peel to transfer the pizza to a cutting board. Note: Before you resume with the next pizza, scrape the pizza steel of baked on semolina or cornmeal and allow the oven temperature to recover. NotesIf you’re going to freeze dough, do so just after shaping. Store in a plastic freezer zipper bag. Keep in mind that by freezing yeasted dough, there’s a yeast kill off of approximately 30%. If you’re going to freeze all the dough, increase the yeast by 2-3 grams. Recipe created by Gesine Prado. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
