Chicago Honey Pizza Dough

This is a 55% hydration dough, although maybe a little higher hydration with the added honey. Utilize a stand mixer equipped with a dough hook attachment; manual hand mixing is also fine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine water, sugar, and salt in a bowl and dissolve thoroughly.

Step 2

2. Incorporate corn oil and instant dry yeast (IDY), then stir.

Step 3

3. Add flour and mix until just combined.

Step 4

4. Activate the mixer to speed 2 and introduce honey (or continue manual mixing and add honey).

Step 5

5. Mix until all ingredients are fully incorporated and dough is starting to form. (About 2 minutes)

Step 6

6. Remove the dough, knead for 10 minutes, and shape into a ball.

Step 7

7. Place the dough into a greased container and cover.

Step 8

After resting for 60 minutes, do a window-pane test by stretching some dough. If it tears, do a 4 way stretch-and-fold and let rest again. Repeat every 30 minutes until window-pane test is good.

Step 9

8. After 2-3 hours, remove the dough. (divide if more than 1 dough ball)

Step 10

9. Do not knead again. Form into ball(s) and cover and refrigerate. (Or use right away if desired)

Step 11

10. Remove from fridge and bring to room template if refrigerated.

Step 12

11. Roll out the dough and dock it if desired (to avoid air pockets while cooking)

Step 13

12. Par-bake for a few minutes in a pre-heated oven at 500 degrees Fahrenheit.

Step 14

13. Allow to cool before applying toppings.

Step 15

14. Bake on pizza steel, stone, or pan. After removing from oven, place on cooling rack to help with crispness. Cut into squares if you want a true Chicago style 👌