Mix warm water with active dry yeast. Yeast proofs in 5-7 minutes. Combine sugar, aster honey, and olive oil.
Mix bread flour, kosher salt, and 1/2 cup flour until a dough forms.
Put the olive-oiled basin in the fridge for 24 hours. Divide the dough. This makes two 12-inch pizzas.
Shape them into tennis balls and let them cool. This takes 3 hours. Then, preheat the oven to 475°F. Shape and spread the dough.
Flip the baking sheet over and add 1 ½ cups white flour. Add the toppings. Golden crust and fragrant toppings in 10 minutes on a pizza stone. Serve it.
Tips
Do not use a floured surface for kneading dough. Adding more flour to a dough reduces the amount of moisture available to turn into steam and expands the air cells when baking.
Don't skip the salt when making dough; it's essential for flavour and gluten development.
Keep the water at a comfortable body temperature (about 105 °F) to prevent the yeast from dying.
Overworking dough is less likely to occur when using a stand mixer than when using your own two hands. The dough might be overworked in a mixer if it is used too long or with too much force.
The dough's texture will change from smooth and flexible to moist and sticky if it is worked too much.
Nutrition
Nutrition Facts
Little Caesars Pizza Dough Recipe
Amount per Serving
Calories
395
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0
g
0
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1201
mg
52
%
Potassium
303
mg
9
%
Carbohydrates
82
g
27
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
14
g
28
%
Vitamin A
12
IU
0
%
Vitamin C
0
mg
0
%
Calcium
27
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.