Directions: |
Directions:Place flour in food processor fitted with metal chopping blade
In a small bowl, blend salt, honey, olive oil, and cool water; set aside
In a second small bowl, dissolve yeast in warm water and let proof 10 minutes. ( Proofing yeast means letting is sit in water on the counter for time listed. If it bubbles and become creamy, the yeast is good to use. If not, throw out and try again.)
With the processor running. drizzle honey mixture down feed tube into flour, the add proofed yeast. Churn 20 - 30 seconds, until dough pulls from sides of work bowl and forms a ball. If the dough seems sticky, add a little extra flour and continue processing several seconds, until dough forms a ball. If dough is too crumbly, add a few drops of water as processor runs to form a ball.
Transfer dough to lightly floured board and knead 3 -5 minutes, until smooth. Shape into a ball, place in a large greased bowl, turning to grease the whole surface. Cover with cloth and let rise for 30 minutes
Punch down and divide into 4 equal parts. Roll each piece into a smooth, firm ball. Place on ungreased baking sheet, cover with a damp towel and refrigerate until 1 hour before baking.
On floured board flatten the ball of dough into a circle 6 inches across. Place on well-floured baking sheet.
Preheat oven 500 degrees. Brush dough with tomato sauce or flavored olive oil and then favorite toppings, leaving about 1/2 inch border all around. Bake 10-12 minutes. Let sit one minute before slicing.
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This recipe for Wolfgang Puck's Pizza Dough is from