Basic Pizza Dough

We love pizza. It is one of the greatest foods ever, except that isn't always so. People get so used to ordering in that they expect their pizza to be mediocre and bland, which is probably why red pepper flakes and fake Parmesan cheese come in the box. And even when you go to a nice restaurant with great pizza, you still don't know what kind of freshness you're getting. We suggest just making your own. Our dough is easy to make, fresh and delicious. We should know - we make it every Sunday.

pizza dough recipe


ingredients:

3 1/4 cups of organic unbleached all-purpose flour (If you would like to make a whole wheat crust, use 1 1/4 of all-purpose and 2 cups of organic whole wheat flour.)
1 teaspoon of sea salt
1 tablespoon of organic honey
1 1/4 cups of warm water (Water should be the temperature of comfortable bath water. If it is too hot or cold, the yeast will die and dough will not rise.)
1/4 oz of organic yeast
1/4 cup of organic extra virgin olive oil, plus more for soaking dough in later

recipe:

i. In a large mixing bowl, combine 3 cups of the flour, leaving the remaining 1/4 cup to add later, and salt.
ii. In a small mixing bowl, dissolve honey into the warm water, then gently stir in the yeast.
iii. Let water-yeast mixture sit for five minutes. At the end of five minutes, the mixture should have formed into a beige foam. If it has not done this, discard mixture and start again.
iv. Make a well in the flour, then pour in the yeast and olive oil and stir until all ingredients are combined and mixture forms a dough.
v. Begin kneading the dough, adding the remainder of the flour as you knead. The dough should feel elastic-y but extremely soft at the same time. Do not over-knead dough or else it will be hard to spread over pizza stone or pan.
vi. Form dough into a ball and place in a container, then pour some olive oil in so that the dough is completely soaked, then cover.
vii. Keep in a warm place until you are ready to cook the pizza. For best results, let dough sit in olive oil overnight.

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