Time 1h46m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees). In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don’t have a mixer). Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes. The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap. Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled). Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes. At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days. To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it) I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
Time 30m Yield 2 crusts (8 servings each). Number Of Ingredients 7 Steps:
In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Time 20m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Time 1h Yield 4 serving(s) Number Of Ingredients 9 Steps:
Dissolve yeast and sugar in the warm water and wine. Let sit for approximately five minutes, until yeast bubbles. Dissolve the salt in the 2 tablespoons of water. Stir honey and oil into yeast mixture. Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter. Stir in the salt and water mixture. Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon. Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny. It may be a bit sticky, that’s fine. Spray a bowl with oil and place the dough in the bowl. Spray the top of the dough with oil and cover with plastic wrap. Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area. ***The more times you let the dough rise, the better it will be. If you can, punch it down after the first rising and let it rise again. Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza. Roll the dough out into rounds and let rest for 15 minutes.
