Monday, July 28, 2008

Pizza Dough

Pizza Dough

1 package active dry yeast or fresh yeast
1 teaspoon of honey
1 cup warm water, 105 to 115 degrees F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and hone in ¼ cup warm water

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining ¾ cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes loners. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 oz. each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. 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. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped and refrigerated for up to 2 days.

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