Wednesday, September 28

Pizza Dough

When I first made this, I cursed the dough the whole time. Then I baked it and tasted it. BEST CRUST EVER!

**This makes dough for 4 small pizzas.** 

1 package active dry or fresh yeast
1 tsp. honey
1 c warm water
3 c flour (all-purpose)
1 tsp. salt
1 tbs. olive oil

*You may want extra olive oil for brushing

In a small bowl, dissolve yeast and honey in ¼ c of the warm water.

In your food processor, mix flour and salt. Add the oil, yeast mixture, and the rest of the water. Pulse until it forms a ball. (The dough can also be made in a stand-up mixer with the dough hook. Mix on low until the mixture comes cleanly away from the bowl and starts to climb up the dough hook).

Turn the dough onto a clean work surface and knead by hand for 2 or 3 min. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for 2 hrs. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom on the ball. Repeat 4-5 times. Then, on a smooth, unfloured surface, roll each ball under the palm of your hand until the top of the dough is smooth and firm (about 1 min). Cover with a damp towel and let it rest for about another hour.

At this point, the balls can be wrapped in plastic and frozen or refrigerated for up to 2 days. When you make your pizza, bake at 375˚F for about 15-20 min.

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