The crispy artisan-style pizza crust is a golden masterpiece, with a shatteringly crisp exterior that gives way to an irresistibly chewy center. Crafted with precision, it's the perfect canvas for your favorite toppings.
In the bowl of a stand mixer, whisk together the flour, yeast, and sea salt and attach the dough hook.
5 cups white unbleached flour, 1 package yeast, 1 1/2 tsp sea salt
Begin mixing on low speed while slowly adding the water and honey (if using) and allow the dough to mix completely.
2 1/4 cups water, 2 TBS honey (optional)
Once the flour is completely mixed (you may need to scrape down the sides), allow to mixer to knead the dough for a full 8 minutes (the dough will be very sticky and may be stuck to the bottom, this is okay!).
After 8 minutes, remove the dough ball from the bowl and flour the dough ball well. Place ball on a well floured surface and using a pizza slicer or a very sharp knife, cut the dough into 8 equal sections.
Gently form each section of dough into a round ball and place it on an oiled cookie sheet.
Rub the top of each dough ball with olive oil and cover the pan with saran wrap.
Olive oil to coat dough balls
Place cookie sheet in the oven (with it turned off) and allow the dough to rise for 2 full hours. When the dough is ready, it will be puffy and full of bubbles, this is normal.
To cook pizzas:
Preheat outdoor grill and pizza stone to 500 degrees or preheat indoor oven with a pizza stone to 450 degrees.
Remove a dough ball from the cookie sheet (keeping the rest covered), flour well, and roll out to desired thickness (I usually roll ours very thin) and shape into a heart.
Add sauce and pizza toppings of choice.
Grill pizzas for 9-10 min or bake for 10-11 min until browned and bubbly.
Slice and serve piping hot. Pizzas will keep in the fridge for 2-3 days and are best reheated in a toaster oven or air fryer.
Notes
*The nutritional information is for the pizza crust only and does not include any sauce or toppings.