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Kitchen Choreography’s Anniversary Pizza Dough


  • Pinch of sugar
  • ¼ cup room temperature white wine
  • 1 packet active dry yeast
  • 1 tablespoon honey
  • 1 tsp chipotle chile powder
  • 1-½ tablespoons fine grey sea salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups all-purpose flour


Combine the water, yeast and pinch of sugar in a large bowl. Stir gently until fully dissolved and then wait two minutes.

Gently stir in white wine.

Add honey, salt and olive oil. Mix thoroughly by hand. Or, use a KitchenAid mixer with the dough hook attachment at low-medium speed.

Mix in 1 cup of the flour to make a wet paste. Add remaining flour. If using a KitchenAid mixer, increase speed to medium-high, but be careful not to over-mix.

Knead dough by hand on a lightly-floured board for 2-3 minutes.

Place the dough in a lightly-oiled bowl and cover with a towel. Let rise for 45 minutes to an hour in a warm and humid environment (try putting the bowl on top of an oven set to 300 degrees or above an open dishwasher that has just finished running.

The dough can be kept, tightly covered, in the refrigerator for up to 5 days.

When ready to use place on a lightly-floured board. Use a rolling pin or your hands to stretch and shape the dough into a 16-inch to 17-inch pizza crust.

Transfer the crust to a pizza pan and assemble the rest of your pizza with your favorite toppings.

Bake at 350 degrees until dough is cooked and toppings are heated (20-25 minutes)

Yields 1- 17" Pizza

Orchestrating your vision.