Whisk wine, water and yeast in a medium bowl until yeast has
dissolved. Add honey, salt and olive oil and stir. Add flour and no
matter how dry it looks, work it with a spoon and your fingers until
it comes together as a dough. Add more water one tablespoon at a
time if you need, but in my experience, this is almost never
Sprinkle some flour on the counter and knead the dough for a
minute or two.
If you’re like me and always trying to reduce the number of dirty
dishes left at the end of the night, wash the bowl you made the
dough in, dry it and coat the inside with olive oil. Put the dough in,
cover it with plastic wrap, and let it rise for an hour or up to two,
until it is doubled.
Preheat your oven to its highest temperature. If you have a pizza
stone, sprinkle it with cornmeal and put it in the oven. Otherwise,
sprinkle a baking pan with the same.
Once the dough has doubled, turn it out onto a floured counter
and gently deflate the dough with the palm of your hands. Form it
into a ball and let it rest on a floured spot with either plastic wrap
over it (sprinkle the top of the dough with flour so it doesn’t stick)
or an upended bowl. In 15 minutes, it is ready to roll out.
Do so on the floured counter until pretty darn thin, then lift it onto
a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce,
torn-up mozzarella and slivers of fresh basil.
Slide the pizza from the paddle to your preheated pizza stone, or
just put the baking sheet in the oven as is.
Bake for about 10 minutes, checking at 7. Slice and serve
0 Out of 5 from
You can add this Pizza Dough recipe to your own private DesktopCookbook.