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Pizza Dough Recipe


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     Pizza Dough

Category   Desserts - Breads
Sub Category   Gameday-Tailgate
Servings   2 pizzas
Preptime   45 mins.
  Red Wine/Beer

1 packet active dry yeast
1-1/2 c. warm water
1 tbsp honey
2 tbsp extra virgin olive oil, plus additional for brushing crusts
1 tsp. salt
2 c. all purpose flour
cornmeal for added texture

In the bowl of a stand mixer, or a large bread bowl, dissolve the yeast in the water. Add the honey and stir together. Let sit 2 or 3 minutes or until the water is cloudy. Stir in the olive oil. Combine the flour and salt and add it to the yeast mixture all at once.
Knead the dough. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky. This can also be done by hand.
Transfer the dough to a clean, lightly oiled bowl. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.
Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Press out and spread the dough to your desired size and thickness. For added texture, you can use cornmeal underneath the dough. Dust it lightly on the pan, paddle, or stone. Preheat the oven to 500 degrees F. Use a pizza pan or stone. Dust the dough will olive oil before placing it in the oven. For a less crispy pizza add sauce before initial cooking. Cook pizza about 10 mins/until golden brown, then remove pizza and add cheese and toppings, cook pizza until cheese is melted to desired amount.
Serving Suggestions
Half of recipe makes a 6 slice pizza.

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