Dough-
Whisk wine, water and yeast in a medium bowl until yeast has
dissolved. Add honey, salt and olive oil; stir. Add all the
flour. Work until it comes together as a dough. Add more water, one
tbsp at a time if you need, but this is almost never necessary.
Knead the dough for a few minutes on floured surface. Place the dough in an olive oil-
coated bowl, cover and let rise for up
to two hours until doubled. Dough can be refrigerated overnight, but let rise at room
temp before baking. Press your fingers into the dough. If the impression stays, it's
good to go. If it pops back, leave it until it doesn't.
|
Stretch the dough gently on the counter or use a rolling pin. This takes some
patience. Stretch gently, so not to tear the dough. Lift it onto the prepared baking sheet
and press dough into the corners. You can also use a pizza stone.
Use the above toppings to create 'The Usual'. Add toppings to raw pizza crust. Bake for about
10 minutes, checking at 7. Slice and serve immediately.
|