DASH. OF. THIS. AND. THAT

                          TRADITIONAL PIZZA DOUGH

 

 

 

 

 

 

 

 

 

 

 

This is my go to pizza dough recipe. It is versatile, reliable and always tastes good. I have found that honey seems to work so much better than sugar. For a crispier crust use bread flour and/or roll it extra thin and pre-bake. I notice especially good results in flavor and texture when the dough rests in the refrigerator overnight. Please note how I use 2 teaspoons of salt at different stages.

 

Ingredients:

3 1/2 cups of all purpose flour

1 1/2 cups warm water

1 1/2 heaping teaspoons active dry yeast

2 teaspoons honey

1 Tablespoon oil (olive or vegetable)

1 teaspoon salt (for better taste I usually add another tsp salt to dough at second rising, because salt can lessen the rising process to start.)

                                                                                         Preheat oven to 425º

 

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1.  Combine yeast and 1/2 cup warm water and leave for 5 minutes, it should          become frothy.

2.  Add the rest of the warm water, honey and oil to yeast mixture and mix with     flour. If the mixture is very sticky gradually add more flour until you can just       form a ball.

3.  Knead for about 10 minutes on a floured surface until dough is smooth.             Place in a large greased bowl, cover with plastic wrap or a slightly damp           towel and let rise until doubled. (appx. 1 hour)

4.  Punch dough down (add another teaspoon of salt if desired) and knead           lightly. Divide in two and place each into large oiled zip top plastic bags and     refrigerate overnight or for at least 4 hours.

5.  Bring the dough to room temperature. Roll or press dough into a 12” circle       or rectangle. Pinch edges to form a rim.

6.  Heat your pans then sprinkle with cornmeal. I pre-bake my pizza dough           because I prefer a crispier crust. To pre-bake brush your crust lightly with         olive oil and bake at 425º for 4-5 minutes.