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Chef Don's
Favorite Miscellaneous Recipes
Pizza Dough
1 package Active Dry Yeast
1 tsp. Honey
1 cup Warm Water, 105 to 115 degrees
3 cups Bread Flour
1
tsp. Kosher Salt
1 Tbsp. Olive Oil, plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In
a mixer fitted with a dough hook, combine the flour and the salt. Add
the oil, the yeast mixture, and the remaining 3/4 cup of water and mix
on low speed until the dough comes cleanly away from the sides of the
bowl and clusters around the dough hook, about 5 minutes. (The pizza
dough can also be made in a food processor fitted with the steel blade.
Pulse once or twice, add the remaining ingredients, and process until
the dough begins to form a ball.)
Turn the dough out onto a
clean work surface and knead by hand 2 or 3 minutes longer. The dough
should be smooth and firm. Cover the dough with a clean, damp towel and
let it rise in a warm spot for about 30 minutes. (When ready, the dough
will stretch as it is lightly pulled). Divide the dough into 4 balls,
about 6 ounces each. Work each ball by pulling down the sides and
tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a
smooth, unfloured surface, roll the ball under the palm of your hand
until the top of the dough is smooth and firm, about 1 minute. Cover
the dough with a damp towel and let rest 15 to 20 minutes. At this
point, the balls can be wrapped in plastic and refrigerated for up to 2
days.
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