Pizza Dough

March 2, 2009 at 5:16 pm 2 comments

Pizza in the raw

 

Basic Pizza Dough

1 C. warm tap water (may need 1 or 2 T. more water)
1 1/2 t. active dry yeast
2 t. honey
2 t. salt
2 T. olive oil
3 C. flour

Whisk water, honey and yeast in a medium bowl until yeast has dissolved. Sit aside and cover with a towel until mixture is foamy and double in size, about 15 minutes.  Stir in salt and oil. Add flour and work mixture with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but try to avoid this if you can knead the dough without more water.

Sprinkle some flour on the counter and knead the dough for a few minutes.
Clean out the bowl you used to mix the dough and coat it with olive oil (or non-stick spray).  Put the dough in, cover it with a clean dish towel, and let it rise for an hour or up to two, until it is doubled.  If dough is not showing much life, place on top of a warm oven or radiator.

When dough is doubled, gently deflate it with the heel of your hand.  Form it into a ball and let it rest on a floured spot with the bowl turned over top of it to keep out drafts. In 15 minutes, it is ready to roll out.

Makes enough dough for 4 small pizzas (if you want to personalize them for everyone at the table) or 2 large pizzas .   Dough may also be frozen, wrapped  in plastic wrap and placed in a freezer bag, for use on a week night.  Just pull the dough from the freezer the night before you plan to use it, unwrap it, and put it in a bowl in the fridge to thaw out.  Let it come to room temperature before rolling out.

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