Sunday, December 21, 2008

Pizza Dough

I had a different recipe for Pizza Dough posted here, but I had to change it because I finally found the best, easiest Pizza Dough recipe EVER! No food processor necessary! (Although a kitchen aid or Bosch would be nice) Anyway, I found it on Martha's site of course, but it is a recipe by Wolfgang Puck.. Pizza man extraordinare! It is so yummy and easy!


Makes four 8-inch pizzas- or one large!

One 1/4-ounce active dry yeast
1 teaspoon honey
1 cup warm water, 105 degrees to 115 degrees (I just wait until the tap runs warm)
3 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil


1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
2. Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
3. Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings; balls can be wrapped in plastic and refrigerated for up to 2 days.

Pizza Dough

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