Thursday, July 24, 2008

Pizza Dough

  • 1 package active dry yeast

  • 1 tsp. honey

  • 1 cup warm water

  • 3 cups all-purpose flour

  • 1 tsp. kosher salt

  • 1 tbsp extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.

Divide the dough into 4 balls. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days or can be used immediately for making pizzas.

Recipe courtesy of Wolfgang Puck.

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