Pizza Dough(Penny)

* Exported from MasterCook *

PIZZA DOUGH (PENNY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c All purpose flour
1 pk Rapid rising yeast
1/2 ts Salt
2/3 c Very warm water
1 tb Olive oil
1 tb Honey

In lg bowl combine 2 cups of flour, yeast and salt.
In measuring cup mix water , olive oil and honey. Stir
into flour mix forming soft dough. Turn out onto
floured surface and knead with remaining 1/2 c flour
until dough is very elastic- 10 min- dough should be
soft so add flour gradually and only what you need.
(The amount will vary depending on the moisture
content in the flour, humidity, etc --just go by the
feel of the dough)

Wash, dry and lightly oil the mixing bowl, place dough
in bowl, turning to oil all the sides of the dough.
Cover w/ plastic and towel and let rise in warm place
until double 30-45 min.(you can let it rise at room
temp for a longer period - up to 2 hrs - if that is
more convenient, if it goes longer, punch it down and
let it rise again,longer rise times make the dough
more flavorfull).

Shape dough, top it as you wish and bake in 400 oven
for about 12-15 min. I personally recommend baking it
on a baking stone if you have one.

As for the sauce- I get the Contadina in a squeeze
bottle, then spinkle extra oregano, basil and thyme on
top before adding other toppings.

I've also had success substituting 1/2 cup of flour
with white whole wheat flour- more than that makes the
dough really stiff - I also add an extra tsp of honey
when I sub in the wheat flour.

Enjoy, Penny



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