Michigan State University Executive Chef Kurt Kwiatkowski’s Pizza Dough

2 package yeast (2 tsp)
1 cup warm water (110 degrees F)

2 TBSP Honey
3 cups flour (plus more if necessary)

3 TBSP corn meal
1 TBSP Kosher salt

1 tsp black pepper

½ tsp Italian or oregano dried seasonings

2 TBSP Extra-virgin olive oil

1 TBSP Italian Herb Spices

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate.

Add all remaining flour except 1/4 cup and mix with a dough hook in a mixer on low speed. After everything is mixed, turn speed up to medium and knead dough for at least 5-7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky.

Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel, or with plastic wrap with a small hole in it, and let rise in a warm place until doubled in size, usually about 60 minutes.

To Cook

Preheat your oven to 450 degrees and have your pizza stone in the oven heating up.

While the oven is preheating, you can press and stretch the dough out. Each batch will make about 4 12” pizzas. Put cornmeal down on your counter to work with the dough

Put a little cornmeal on the stone and place the stretched dough on the stone and into the oven for about 2 minutes to preheat. You may get some bubbles in the dough, that’s ok, when you pull the dough out, take a knife or a fork and pop the air bubbles.

Top your pizza with your favorite toppings except the cheese and then back into the oven for about 5 minutes. After 5 minutes, top with your cheese and let cook for another 3-4 minutes, or until the cheese is well melted and bubbling away.

To Store

You can cut the dough into 4 pieces and freeze whatever you aren’t going to use in a zip lock freezer bag, or just store in the fridge for use later. The dough will last in your refrigerator for about 5 days.