The Best Pizza Dough Pizza

by Charlie Calderaro
(Roseville, Ca, USA)

A Homemade Salami & Cheese Pizza

A Homemade Salami & Cheese Pizza

My grandmother made great homemade pizza's for us occasionally. She made them with love, and the big twist was that she used honey instead of the usual sugar.

Sunday dinner was a big thing at our house. Family got together and shared a great meal. Sometimes this was added along with a great salad.

The Best Pizza Dough!


  • 1 package active dry or fresh yeast
  • 1 teaspoon teaspoon honey
  • 1 cup cup warm water (105º F to 115º F)
  • 3 cups cup all purpose flour
  • 1 teaspoon teaspoon salt
  • 1 tablespoon teaspoon extra-virgin olive oil, plus more for brushing
  • 1 small handful of salami, pepperoni, sausage to taste.


  • In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt.
  • Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
  • The dough should be smooth and firm.
    Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
    Preheat the oven to 500º F.
  • Divide the dough into 4 balls, about 6 ounces each.
  • Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  • Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
  • Cover the dough with a damp towel and let it rest for 15 to 20 minutes.
  • At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. If you can smell a slight vinegar smell from the dough a day or two afterward, it is starting to turn bad.
  • To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
  • Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle.
  • Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.
  • Using a rimless flat baking tray, slide the pizza into the oven and bake until the pizza crust is nicely browned, 10 to 12 minutes.

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