Homemade Pizza Dough

April 01, 2017


In a small bowl, stir together ¼ cup of the water and the honey, then sprinkle in the yeast. Let stand until foamy, about 5 minutes. If it doesn’t foam, start over with new yeast.

In the bowl of a stand mixer with a dough hook attached, combine the spelt flour, all-purpose flour, and salt. Add the yeast mixture, the remaining ½ cup of water, and 1 tablespoon of the oil. Mix on medium speed until the dough forms into a ball around the hook. If the dough is too sticky, add a little more flour. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.

Brush the inside of a large bowl with the remaining 1 tablespoon of olive oil. Place the dough in the bowl and cover with plastic wrap. Set the bowl in a warm spot until the dough has doubled in size, about 1 hour. Turn the dough out onto a floured surface. Punch it down and form it into a ball. Cover it with a towel and let it rest for 10 more minutes. Stretch and bake, or if not using immediately, seal with plastic wrap and refrigerate overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Makes 1 pound dough, enough for one large or two small pizzas.

About this recipe

Recipe and photo reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

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  • 3/4 cup warm water
  • 1 teaspoon honey or cane sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 1 cup spelt or whole wheat flour, plus more as needed
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup cornmeal
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