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dough:
1 packet dry yeast
1 1/2 cup warm water (105 to 115 degrees F.)
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt
mix the yeast with honey and water. let it sit for a few minutes until it gets frothy. add olive oil.
add the yeast mixture to the flour/salt in a large bowl. (i use my kitchenaid mixer). combine until it doesnt stick to the sides of the bowl. knead it for 10 minutes by hand. let it proof for an hour. divide it into 2-4 equal balls, roll them into balls, and sit on a baking sheet. cover with a damp towel. let them rest for 30 minutes.
in the mean time, preheat your oven/stone to HOT. (ie, 500+ degrees.) roll your pizza dough out on a cornmeal dusted peel. put your toppings on, and bake for just a few minutes. it will be a chewy, bubbly crust.
i like pesto sauce, with fresh mozz, fontina, parme, and goat cheese, with slices of roma tomatoes. sliced grill chicken, sweet baby ray's sauce, carmelized onion, mozz and gouda makes a good pizza, too.
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-mike
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