Pizza Dough

• 1/4 cup light red or white wine, Fiano di Avellino
• 3/4 cup warm water
• 1 1/2 ounces fresh yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon plus 1 tablespoon olive oil
• 3 1/2 cups flour

1. Place wine, water and yeast in a large bowl and stir until dissolved.
2. Add the honey, salt and 1 tablespoon olive oil and mix well to combine.
3. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter.
4. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
5. Bring the dough together by hand and turn out onto a floured board or marble surface.
6. Knead for 6 to 8 minutes, until dough is smooth and firm.
7. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel.
8. Let rise in the warmest part of the kitchen for 45 minutes.
9. For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds.
10. For one large pizza, knead into 1 large round.
11. For either, let rest for 15 minutes.

light red, water, yeast, honey, salt, olive oil, flour

Taken from www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe.html (may not work)