Pizza Bread

• 1/4 cup light red or white wine, Ruspo from Cappezzana
• 3/4 cup warm water
• 1 1/2 ounces fresh yeast
• 1 tablespoon honey
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil plus 1 tablespoon

1. Place wine, water and yeast in a large bowl and stir until dissolved Add honey, sat and olive oil and mix through.
2. Add 1 cup flour and mix with a wooden spoon until it becomes a loose batter.
3. Add 2 more cups of flour and stir in as much as you can with the wooden spoon (2 to 3 minutes).
4. Bring dough together with your hands and turn out on to flour board or marble surface.
5. Knead about 6 to 8 minutes until you have made a smooth, firm dough.
6. Place in a clean, lightly oiled bowl and cover with a towel.
7. Let rise in the warmest part of the kitchen for 45 minutes.
8. For individual pizzas or calzones, cut the dough into four equal pieces and knead into rounds.
9. For one large pizza, knead into one large round.
10. For both, let rest 15 minutes.

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

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