Pizza Dough - On Baking, Dillon Twist

• servings: 1 large or 8 individual

Ingredients

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