Thursday, November 12, 2015

Pizza Dough


  • 1 T active dry yeast 
  • 2 fl oz water, hot (90oF/30oC) 
  • 14 oz bread flour 
  • 6 fl oz water, cool 
  • 1 t salt 
  • 1 fl oz olive oil 
  • .75 oz honey


1. Stir the yeast into the hot water to dissolve. Add the flour.

2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.

3. Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.

4. On a lightly floured workbench, roll the dough into very thin rounds and top as desired. Bake at 400oF (200 C) until crisp and golden brown, approximately 8 to 12 minutes.


Post a Comment

Your comments are highly appreciated. Thank you!