Pizza Dough

DIRECTIONS

• Pour warm water into a bowl.
• The water should be about 85°-115°F.
• Test it with your hand.
• It should feel very warm, but comfortable.
• Add the honey and salt.
• Mix on low until well blended.
• Add the yeast and mix.
• Let this mixture sit for about 5 minutes.
• Add 1 cup of flour and the olive oil and mix until well blended.
• Add the rest of the flour and mix well.
• The dough should turn into a ball.
• 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 covered bowl and store in a warm, dry area to rise.
• After about 45 minutes the dough should have about doubled in size.
• Punch it down 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.
• This dough can also be made in advance and refrigerated for a day or so, or even frozen.
• Be sure to let it come to room temperature before using.
• Form the dough into a flat ball about six to eight inches wide.
• Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
• You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
• This allows the weight of the dough to stretch it.
• Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick.
• I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
• Take a fork and put puncture holes all over the dough.
• This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
• Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
• Top with sauce, cheese and/or toppings and bake in a 400° F oven until the crust is light brown.
• Bake on either baking stones, a cookie sheet, or a pizza pan.