Pizza Dough Recipe

I saw a guy on the Cooking Channel make pizza dough spiked with white wine and I thought that was a great idea because it makes the dough yeastier, mimicking the taste you'd get if you let the dough proof longer and develop more flavor. I use an inexpensive Sauvignon Blanc for this recipe, but use whatever you like. I use a KitchenAid mixing stand with a dough hook, which is the only way to make any dough, but if you're strong (and brave) you could also make this with a wooden spoon.


¼ cup white wine

¾ cup warm water

2 tsp. active dry yeast

1 tbsp. honey

1 tbsp. olive oil

1 tsp. kosher salt

2 1/2 - 3 cups all-purpose flour


Stir together wine, water, yeast, honey and oil in a mixing bowl and let sit for 5 minutes to activate the yeast. Use a KitchenAid with a dough hook attachment and mix in the salt and flour. Let the dough hook knead the dough until it stops sticking to the bowl walls and becomes a ball. You may need to add a little extra flour. This takes about 5 minutes.


Lift up the dough and lightly grease the ball with about 1 teaspoon of olive oil to prevent drying and cracking. Allow the dough to rest and double in size. This takes about 2 hours. Divide into 4 pieces on a lightly floured surface and tuck the pieces into individual balls. Let them rest again for about 15 minutes before rolling out into pizzas. This gives them a chance to relax and become pliable.