Thursday, June 14, 2012

Lindsay's Pizza Dough

Lindsay’s Pizza Dough

1 TBSP Yeast
2 tablespoons honey
1/4 cup warm water (105 F to 115 F)
2 ½ to 3 cups all purpose flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil
3/4 cup warm water

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
  (wait until it's really bubbly) Set aside.

In a mixer fitted with a dough hook, combine the flour and the salt.
  Add oil, the yeast mixture, and the remaining 3/4 cup of water.  Mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook (takes about 3-5 minutes). Turn the dough out onto a clean work surface and knead by hand 2-3 minutes longer.  The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.  Dough will stretch as it is lightly pulled.

Divide the dough into 2 equal balls.
  Work each ball by pulling down the sides and tucking under the bottom of the ball.  Repeat 4-5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm (about 1 minute).  Cover the dough with a damp towel and let it rest for 20 more minutes. 
Roll out dough, top with your favorite toppings, and then place in 500 degree oven for about 10 minutes.

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