Pizza Dough - On Baking, Dillon Twist
1 large or 8 individual
servings-
total timeIngredients
1T Active dry yeast
2oz Water, hot (90°F/32°C)
14oz Bread flour
6oz Water, cool
1t Salt
1oz Olive oil
.75oz Honey
Directions
Stir the yeast into the hot water to dissolve.
Heat honey in microwave for 15 seconds
Add honey once yeast dissolves
Mise everything else while mixing on low
Add the flour.
Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes. I mixed by hand after mixing
Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 45 minutes. I turned on the oven and stopped when oven hit 120.
Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.
On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake at 475 until crisp and golden brown, approximately 8 to 12 minutes
1 large or 8 individual
servings-
total time