Ingredients
For the Dough:
- 1 1/4 cups warm water (100 to 110°F)
- 2 packages dry yeast
- 1 tbsp honey
- 1 tsp good olive oil plus more for the bowl
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch Kosher salt
For the Pesto:
- 3 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- 4 cloves garlic
For the Topping:
- Pesto (from above)
- 2 cups fresh mozzarella, sliced
- 1 1/2 cups fresh tomatoes, sliced
- 1 pinch black pepper
- 1 cup fresh basil leaves (to add after baking)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm water, honey, and yeast. Let the yeast dissolve and activate. Then, add half of the flour and the salt and mix on medium-low speed. Gradually add the remaining flour while mixing until the dough forms a soft ball.
- Knead the Dough: Knead the dough with the mixer for about 10 minutes until smooth. If sticky, sprinkle additional flour as needed. Then knead the dough by hand for at least a dozen stretches and folds until silky and elastic.
- Proof the Dough: Oil a bowl lightly and place the dough inside. Cover with a towel and let it rise at room temperature for 30 minutes until it has puffed up.
- Prepare Dough Balls: Preheat the oven to 500°F. Divide the dough into 6 equal pieces. Place each piece on parchment-lined baking sheets, cover with a damp towel, and let rest for 10 minutes. Then refrigerate the dough balls for up to 4 hours.
- Shape the Pizza Bases: Remove dough from fridge and allow it to come to room temperature. Shape each dough piece into an 8-inch circle. Arrange two dough circles per lined baking tray.
- Make the Pesto: In a blender, combine fresh basil, Parmesan, salt, pine nuts, and garlic. Start blending, then slowly add olive oil until the mixture is smooth and well combined.
- Assemble the Pizza: Brush each dough circle generously with pesto sauce. Arrange sliced mozzarella and tomato slices evenly over the pesto. Season with a pinch of black pepper.
- Bake the Pizza: Place the pizzas in the preheated oven and bake for 10 minutes or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Finish and Serve: Remove the pizzas from the oven and top with fresh basil leaves just before serving for a burst of fresh flavor.
Notes
- Use olive oil to coat the bowl to prevent dough sticking during rising.
- Follow the step-by-step guide for best results when making homemade pizza dough.
- Making fresh pesto from scratch drastically improves the pizza’s flavor compared to store-bought options.
- Pat dry mozzarella slices to remove excess moisture for better baking results and to prevent sogginess.
- Preheat the oven thoroughly to 500°F to ensure a crispy crust and even baking.
- Use a baking tray, pizza stone, or parchment paper to bake the pizzas based on your preference and available equipment.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
