Pizza Dough

Adapted from A Hint of Honey {ahintofhoney.blogspot.com}

Sorry, I didn't take a picture of the dough.  The picture of the pizza above will have to suffice this time!  I wanted to post the pizza dough recipe separately since we make pizza about every other week and it will be easier to refer to the link in the future.  This pizza dough recipe is the best!  My friend gave me the recipe and it became a hit among the girls in our church.  So much of a hit that another girl published it in the ward cookbook to make sure it was included, giving due credit to the original chef, of course.  Anyway, this pizza dough makes a fantabulous crust.  I highly recommend it!

Ingredients:

• 1 cup warm water (110-120 degrees F, over 120 degrees will kill your yeast
• 2 tsp honey
• 2 tsp active dry yeast
• 1 cup bread flour (+ up to ¼ cup more for kneading)
• 1 cup white whole wheat flour OR whole wheat flour
• 1 tsp salt
• 2 Tbs extra virgin olive oil

Directions:

1. In a glass or plastic bowl (metal can negatively affect yeast), dissolve honey in warm water. Add yeast and let sit (at least 10 minutes) until yeast is active and bubbly.
2. In a large mixing bowl, whisk together all purpose flour, white whole wheat flour, and salt. Create a well in the center.
3. Once the yeast mixture is ready, pour it into the well in your flour mixture bowl. Add the extra virgin olive oil. Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.
4. Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture. (You can brush a little olive oil onto your fingers for the kneading process.)
5. Place the dough in a greased bowl and cover. Let rise until doubled in size, about an hour. You can test if your dough has risen enough by poking it with a finger. If the imprint stays, then the dough is ready.
6. Deflate the dough into a ball, and let it rest on your counter for at least 10 minutes before you create the crust.
7. Preheat the oven and pizza stone (sprinkle with corn meal or semolina flour before placing in the oven) to 450 degrees F. This will take 15-20 minutes. A scorching hot pizza stone is the key to getting that puffy evenly cooked crust.
8. To shape your crust you will simply use your hands and gravity. DO NOT use a rolling pin- it will press out all of the air that has formed in your dough. Take the ball of dough in your hands and simply begin pulling it around the edges. It should start to stretch easily. Rotate it around your first making sure you are stretching each side evenly, so that you have a round crust. The middle will be fairly thin, and you want to leave the edges thicker so they will puff up.
9. Now you have several options. First is to open the preheated oven and place your crust directly on the stone. Then add your sauce and toppings and close the oven. This allows a fair bit of heat to escape the oven though so it is not ideal. The second option is to place your "rolled" out crust on a sheet of parchment paper. You can then add the sauce and toppings. Carry the pizza to the oven and place it on the stone (parchment paper stays beneath it). This makes removing the pizza from the oven easy as well-you simply pick up the parchment paper! Last of all, if you own a pizza peel, place your crust on the peel, add your sauce and toppings, then use the peel to slide it onto the pizza stone. Once it is cooked you will slide it off the stone back onto the peel. If you are cooking multiple pizzas the second and third options are best, as they do not require you to remove the stone from the oven and it will stay hot.
10. Bake your pizza for approximately 10-15 minutes, until the crust is puffy and starting to turn golden brown, and the cheese is melted and bubbling up.
11. Once you have removed your pizza from the oven, let it rest for a few minutes before slicing it. You can slice right on the pizza stone if you wish. And enjoy!

NOTE: Carefully follow any directions for cleaning your stone. Soap should not be used, only hot water.

Makes 1 large pizza.