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Homemade Pizza Dough was a VERY common thing throughout my childhood! Specifically Honey Pizza Dough! My mama excelled in the kitchen when it came to all things yeast dough. She made huge batches when we would have people over. Or for fun on Friday Nights, we would make our own personal pizzas! Lots of yummy memories with pizza dough!
I loved watching my mom throughout the years. She showed me how to make pizza! It was so fun! Now, I’m not the hugest fan of Pizza. I understand there are plenty of people out there who are fanatics! Really when it comes down to it.. I’m here for the CARBS! I love a good dough!
Just like with my homemade bread, I love using Honey as the food for the yeast. I personally think it makes the taste of the dough so much better than using granulated sugar! My mom uses it and that’s where it stuck with me!
I can’t wait for you to try this Honey Pizza Dough! You are destined to fall in love with making your own homemade pizzas with your loved ones!
Understanding This Recipe
Can I add seasonings to my Honey Pizza Dough?
Yes! You can add anywhere from 1-3 Tablespoons of many different seasonings into your pizza dough! The amount is totally up to you!
Italian Seasoning
Garlic Powder
Italian Seasoning is the most common but Garlic Powder is also a great option! You will add these in with the flour & salt before you add in the yeast mixture.
Should I use a thermometer to check the temperature of my water?
YES YES YES!
Temping your warm water for any yeast dough you make is SO important in the kitchen! Without knowing your exact temperature, you’re literally experimenting. When you know that your temp is within 110-115 degrees everything should go perfectly! I highly highly recommend making this a routine with any recipe you follow that involves yeast!
Can I double or triple this recipe?
Absolutely! Within the recipe below, there is an option to double or triple! The ingredients will all be laid out perfectly for you! The more pizza, the merrier!
Can I refrigerate my Honey Pizza Dough?
Yes! This keeps well in the fridge. I would personally try to use the dough as soon as you can. Three days max for freshness or you can freeze instead(read next question to learn how)!
If you are wanting to refrigerate the dough, be sure to do the following:
Spray a gallon freezer bag with nonstick spray.
Stick the desired pizza dough amount in each sprayed bag.
Make sure all air is out and its tightly sealed!
Keep in the fridge for up to 3 days! I’m sure you can go longer but you want your dough to be as fresh as it can be.
Can I freeze my Honey Pizza Dough?
Yes, you most definitely can!
If you are wanting to freeze the dough, be sure to do the following:
You will want to spray a gallon freezer bag with nonstick spray.
Stick the desired pizza dough amount in each sprayed bag.
Make sure all air is out and its tightly sealed!
Write the date on it and throw it in the freezer!
It should be good for up to three months! But like I said before, the sooner the better for freshness!
How do I thaw my frozen Honey Pizza Dough?
In the morning before you start your day or head off to work, swap the dough from the freezer to the fridge. It needs to thaw out in the fridge for about 8-12 hours. When you’re ready to make the pizza, set it out on the counter for about 30 minutes in order for the dough to warm up before you start stretching/rolling the dough!
Your new go-to pizza dough for any occasion! Sweetened with Honey for the perfectly delicious taste! This pizza dough is simple, foolproof and most definitely the BEST dough! Your friends and family will wonder if it was actually YOU who made it!
Ingredients
Scale
1 Cup Warm Water
2 1/2 teaspoon Yeast (Either Instant or Active-Dry)
1 Tablespoon Honey
1 Tablespoon Olive Oil
3 Cups All-Purpose Flour
1/2 teaspoon Sea Salt
Instructions
In a small bowl, combine warm water(110-115 degrees), olive oil, honey and yeast. Set aside for 10 minutes until bubbly.
In a large bowl with a spoon or a stand mixer with a dough hook, combine the flour and salt.
Add in the yeast mixture and stir until it pulls away from the sides and forms into a ball. Don’t be worried if it’s a little sticky!
Knead the dough for about 3 minutes if using your stand mixer or about 6-10 minutes with your hands. I prefer using my hand but both ways are great! Once dough bounces back when you poke it, you know its ready!
Spray a large bowl with nonstick spray and place the dough inside. Spray the top of the dough and then cover the bowl with saran wrap.
Let the dough sit in a warm place for about 1 hour or until it doubles in size.
Once dough is doubled, roll it out on a floured surface to the desired thinness.
Top with desired pizza toppings.
Bake Pizza at 425 degrees for 10-15 minutes. Timing does depend on ingredients used. When crust is browned and cheese is golden, you should be good to go!
ENJOY!
Prep Time:10
Cook Time:60
Category:Pizza, Entrée, Lunch
Cuisine:Italian
Nutrition
Serving Size:1 Slice (If pizza is cut into 8 slices)
My husband just said “I think our new favorite place to have pizza is at home!”
This was the best pizza crust recipe we have tried. The recipe made enough for a big pizza for my husband to load up the way he wanted and a smaller one for my healthier and delicious spinach pizza!
Oh my goodness Cathy!! This is amazing to hear! I’m so happy that you love this recipe & it works perfect for you and your husbands eating styles!! I’d love to see pictures of your creations! You can send them to: hello@nicolecareyco.com or via DM on Instagram @nicolecareyco Thank you again for your sweet review!! xo, Nicole Carey!
I had this one time, back in boston,I was at this pizza shop and we this pizza ,never have I anything like it before.I couldn t place the flavor then I was told-wow no way.I been trying to do this and lookin for the dough-nutta.I gave up.until now I didn t know it was in the dough.I am going to try.Here is a nothere recipe this 85-90 yr old gave a xmas box,it was “peppercorn” bread sticks,sooo good ,she took the recipe to her grave.she wouldn’t tell me the recipe I share w/other Italians they thought it was simple.I am trying still-so simple – not – thank-you
I’m sure this recipe is great, I was just looking for some information on supplementing sugar in pizza dough, with honey. Sadly you don’t measure by weight, something I recommend you do in the future for recipes, lowers the margin for error and your readers will thank you for the consistency it’ll bring to your recipes.
Hello, I’m planning to make this pizza dough ahead of time and freeze it. I’m assuming you freeze it after the rise. Just wanted to confirm this. Thank you and very much looking forward to trying this recipe.
Our kids loved this dough and it’s so fast put together! We did make it the recipe’s way and did another with almond flour.
★★★★★
YAY! I’m so happy your kids loved it! Thank you for your review! xo, Nicole Carey!
My husband just said “I think our new favorite place to have pizza is at home!”
This was the best pizza crust recipe we have tried. The recipe made enough for a big pizza for my husband to load up the way he wanted and a smaller one for my healthier and delicious spinach pizza!
★★★★★
Oh my goodness Cathy!! This is amazing to hear! I’m so happy that you love this recipe & it works perfect for you and your husbands eating styles!! I’d love to see pictures of your creations! You can send them to: hello@nicolecareyco.com or via DM on Instagram @nicolecareyco Thank you again for your sweet review!! xo, Nicole Carey!
I had this one time, back in boston,I was at this pizza shop and we this pizza ,never have I anything like it before.I couldn t place the flavor then I was told-wow no way.I been trying to do this and lookin for the dough-nutta.I gave up.until now I didn t know it was in the dough.I am going to try.Here is a nothere recipe this 85-90 yr old gave a xmas box,it was “peppercorn” bread sticks,sooo good ,she took the recipe to her grave.she wouldn’t tell me the recipe I share w/other Italians they thought it was simple.I am trying still-so simple – not – thank-you
Hi. In your scale 2x and 3x you have the water temp doubled as well.
Hi Hannah! Thank you for letting me know – I changed it just now. I hope you enjoyed the dough recipe! xo, Nicole Carey
Making this right now waiting for the rise will update ❤️ but so far so simple I came across this when I realized I ran out of sugar
Awesome!
★★★★★
I’m sure this recipe is great, I was just looking for some information on supplementing sugar in pizza dough, with honey. Sadly you don’t measure by weight, something I recommend you do in the future for recipes, lowers the margin for error and your readers will thank you for the consistency it’ll bring to your recipes.
What did I do wrong? Dough was hard a rock. I’ve made other recipes and never botched it this bad.
★
Hi! Can I use 00 Flour for this recipe with the same measurements?
Good recipe!
I highly recommend this recipe!
★★★★★
Made this the other day for the first time and my husband and I loved it! Coming back for pizza #2 already. Thanks for this great recipe!
★★★★★
Hello, I’m planning to make this pizza dough ahead of time and freeze it. I’m assuming you freeze it after the rise. Just wanted to confirm this. Thank you and very much looking forward to trying this recipe.