Easy Pizza Dough
By: Chris Paulk
Published: Wednesday, January 19, 2011 - 10:17am

Ingredients




1/4 cup white wine
3/4 cup warm water
1 1/2 ounces fresh yeast
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fresh thyme
2 tablespoons olive oil
3 1/2 cups flour

Preparation

1 LACE WINE, WATER AND YEAST IN A LARGE BOWL AND STIR UNTIL DISSOLVED. ADD THE HONEY, SALT, HERBS AND 1 TABLESPOON OLIVE OIL AND MIX WELL TO COMBINE. ADD 1 CUP OF THE FLOUR AND MIX WITH A WOODEN SPOON UNTIL IT BECOMES A LOOSE BATTER. 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. 2 BRING THE DOUGH TOGETHER BY HAND AND TURN OUT ONTO A FLOURED BOARD OR MARBLE SURFACE. KNEAD FOR 6 TO 8 MINUTES, UNTIL DOUGH IS SMOOTH AND FIRM. PLACE IN A CLEAN, LIGHTLY-OILED BOWL, USING REMAINING TABLESPOON OF OIL AND COVER WITH A TOWEL. LET RISE IN THE WARMEST PART OF THE KITCHEN FOR 45 MINUTES. 3 FOR INDIVIDUAL PIZZAS OR CALZONES, CUT THE DOUGH INTO 4 EQUAL PIECES AND KNEAD INTO ROUNDS. FOR ONE LARGE PIZZA, KNEAD INTO 1 LARGE ROUND. FOR EITHER, LET REST FOR 15 MINUTES.

About


Using fresh pizza dough allows you to roll it out as thin or thick as you like. I like a thin crispy crust that I can fold and eat. This recipe is an adaptation of a Mario Batali recipe. I like the taste & texture.