1 tablespoon Active dry yeast
2 fluid ounces Water, warm
14 ounces Bread flour
6 fluid ounces Water, cooled
1 teaspoon Salt
1 fluid ounce Olive oil
1 tablespoon Honey
Yield: 1 Large
1. Stir the yeast into the warm water to dissolve. Add the flour.
2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the down and divide into portions. The dough may be wrapped and refrigerated for up to two days.
4. On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake at 400°F (200°C) until crisp and golden brown, approximately 8 to 12 minutes.
5. Yield: 1 Large Pizza
Notes: Method: Straight dough
Fermentation: 30 minutes.
2 fluid ounces Water, warm
14 ounces Bread flour
6 fluid ounces Water, cooled
1 teaspoon Salt
1 fluid ounce Olive oil
1 tablespoon Honey
Yield: 1 Large
1. Stir the yeast into the warm water to dissolve. Add the flour.
2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the down and divide into portions. The dough may be wrapped and refrigerated for up to two days.
4. On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake at 400°F (200°C) until crisp and golden brown, approximately 8 to 12 minutes.
5. Yield: 1 Large Pizza
Notes: Method: Straight dough
Fermentation: 30 minutes.
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