Pizza Dough
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water
2
In a food processor, combine the flour and the salt
3
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball
4
(The pizza dough can also be made in a mixer fitted with a dough hook
5
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook)
6
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer
7
The dough should be smooth and firm
8
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours
9
(When ready, the dough will stretch as it is lightly pulled)
10
Divide the dough into 4 balls, about 6 ounces each
11
Work each ball by pulling down the sides and tucking under the bottom of the ball
12
Repeat 4 or 5 times
13
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
14
Cover the dough with a damp towel and let rest 1 hour
15
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days