Homemade Pizza Dough for Beginners | Pizza Party | Blackstone Pizza Oven

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories while still melting well.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: cooked chicken

Turkey ham is lower in fat than pork ham.

Add 4 cups of flour, 2 tablespoons of kosher salt, and 1 teaspoon of instant yeast into an upright mixer.

Mix on low with a dough hook for about 30 seconds until fully incorporated.

In a separate bowl, stir 1 tablespoon of honey into 1.5 cups of lukewarm water.

Add the honey water into the flour mixture and mix for a couple of minutes.

When the flour is mostly hydrated, add olive oil.

Let the dough mix for about 10 minutes until a very smooth and slightly sticky dough is formed.

Remove the dough and place it into a greased bowl.

Cover the bowl with a damp towel and let it rest for 15 to 20 minutes.

Check the dough; it should slightly bounce back when poked.

Turn the dough out onto a floured surface and divide it into three equal parts.

Pinch the bottom of each piece and roll it up to form three equal-sized balls.

Place the dough balls into an oil-proofing box and let them rest.

Prepare the Blackstone pizza oven by turning on the rotating stone.

Turn the igniter and gas flow knob halfway and hold for 10 seconds until it ignites.

Preheat the pizza stone to about 600 to 650 degrees for room temperature dough or lower to about 500 degrees for cold dough or heavily topped pizzas.

Set the dough balls on a floured workstation and use fingers to push air to the edges.

Pinch the edges and let the dough stretch itself to form a thin base.

Place the stretched dough onto a floured pizza peel.

Spread about a quarter cup of pizza sauce around the dough edges.

Add low moisture mozzarella cheese, layer on pepperoni, and top with more shredded mozzarella.

If the pizza sticks to the peel, lift it and add more flour underneath.

Stop the pizza stone before launching the pizza and turn it back on for even cooking.

Launch the pizza at an angle onto the pizza stone.

Cook the pizza for about 90 seconds until the crust bubbles and crisps up.

Turn the pizza oven on high to crisp up the cheese and crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens