Aaron at 16:02, 25 January 2008

2008-01-25T16:02:04Z

Aaron: New page: 3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1...

2008-01-23T18:57:07Z

New page: 3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1...

New page

3 1/2 cups [[flour]]
1 cup warm [[water]] (between 95° and 115° F.)
2 T [[yeast]] (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T [[honey]]
1/4 cup [[olive oil]]
1/2 tsp. [[salt]]

You have three choices in mixing your dough:

* In A Food Processor
* In A Bread Machine
* By Hand

Food Processor
Some food processors come with a dough blade. If you have it use it.
If you don't, just use the standard cutting blade. My dough blade
broke from over use (some would call it pizza abuse, but that's
another story) and the regular blade works fine.

Pour in warm water. The water should be about 85 to 115° F. Test it
with your hand. It should feel very warm, but comfortable. Add the
honey and salt. Mix on low for about 20 seconds. Add the yeast and mix
on low for another 5 seconds. Add 1 cup of flour, mix on low for 10
seconds. Add the olive oil and mix until blended (about 15 or 20
seconds more). Add the rest of the flour (and any other additions) and
mix on high for about a minute or two. The dough should turn into a
ball and roll around the processor. If the dough does not ball up
because it's too dry, add water one tablespoon at a time until it
does. If your mixture is more like a batter, add flour one tablespoon
at a time. Adding water or flour as needed to get the right
consistency will assure you always get a perfect dough. Just remember
to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and
knead for about a minute. This builds the gluten which helps the dough
to rise and become fluffy when cooked. Place the dough in a plastic
grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size.
Show it who's the boss and punch it down. That's right, give it a good
smack so it deflates. Let it rise for another hour to an hour and a
half. The dough is now ready to be rolled out. You can punch the dough
down one more time if you want and wait another hour or two before
rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or
so, or even frozen. Be sure to let the dough come to room temperature
before using.

[[Category:Internet Recipes]]

@@ Line 1: / Line 1: @@
-1/2 cups [[flour]]
+==Ingredients==
-cup warm [[water]] (between 95° and 115° F.)
-T [[yeast]] (2 tablespoons, I like my dough a little yeasty. You can use less)
-T [[honey]]
-/4 cup [[olive oil]]
-/2 tsp. [[salt]]
-You have three choices in mixing your dough:
+==Directions==
-   * In A Food Processor
+===Food Processor===
-   * In A Bread Machine
-   * By Hand
 Some food processors come with a dough blade. If you have it use it.
 If you don't, just use the standard cutting blade. My dough blade
@@ Line 51: / Line 49: @@
 before using.
-[[Category:Internet Recipes]]
+[[Category:Recipes]][[Category:Internet Recipes]]

Pizza Dough - Revision history

Aaron at 16:02, 25 January 2008

Aaron: New page: 3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1...