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I developed this dough years ago. Baking your dough on a pizza stone will
guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza
stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest
position in oven and preheat oven to highest setting [500°F-550°F].
Ingredients
3/4 cup warm water [105°F to115°F]
1 teaspoon superfine sugar
1 envelope yeast [ensure its freshness]
2 cups flour
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
Method
Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast
over;
let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process
until
dough forms. Turn dough out onto lightly floured surface. Knead until smooth,
about
5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic
wrap,
then kitchen towel. Let dough rise in warm draft-free area until doubled in volume,
about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your
dough, top and bake for 10 to 12 minutes until crispy.
guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza
stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest
position in oven and preheat oven to highest setting [500°F-550°F].
Ingredients
3/4 cup warm water [105°F to115°F]
1 teaspoon superfine sugar
1 envelope yeast [ensure its freshness]
2 cups flour
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
Method
Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast
over;
let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process
until
dough forms. Turn dough out onto lightly floured surface. Knead until smooth,
about
5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic
wrap,
then kitchen towel. Let dough rise in warm draft-free area until doubled in volume,
about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your
dough, top and bake for 10 to 12 minutes until crispy.
Pizza Dough