Wood-Fired Oven Pizza Dough

Bruce Becker's Note:

This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.

• Total Time: 2 hrs 6 mins
• Prep Time: 2 hrs
• Cook Time: 6 mins

Ingredients:

Serves: 10-14

Yield: 5.0 pizzas

• 2 cups warm water
• 1 tablespoon dry yeast
• 1 tablespoon salt
• 1 tablespoon honey
• 5 cups unbleached flour, plus
• 2/3 cup unbleached flour, humidity dependent

Directions:

1. Mix water, yeast, salt and honey together until all are dissolved.
2. Place into a large mixing bowl.
3. Add flour.
4. Mix at moderate speed for 8-10 minutes.
5. The dough should form ears and the mixing bowl should be essentially dry.
6. Place dough in a greased bowl, and cover with a moist dishtowel.
7. Place in a warm area for about an hour, until doubled in size.
8. Roll out on a floured surface, and divide into 4 or 5 balls.
9. Place in a proofing tray
10. If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.