Basic Pizza Dough

  1. Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
  3. Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.
  4. Replace 1/4 cup all-purpose flour with 1/4 cup toasted wheat germ.
  5. Add 2 teaspoons raw sesame seeds.
  6. Add 2 tablespoons chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).
  7. Add 2 tablespoons finely chopped walnuts or pecans.
  8. Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.
  9. Add 1 teaspoon coarsely ground black pepper.
  10. Note: Nutritional analysis is for 1 (12-inch) pizza crust.

honey, active dry yeast, warm water, flour, salt, cooking spray, stoneground yellow cornmeal

Taken from www.myrecipes.com/recipe/basic-pizza-dough-1 (may not work)

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