1 pkg dry yeast
2 Tbsp honey
1 cup warm water 110 degrees F
2 1/2 - 3 1/4 cups all-purpose flour
2 Tsp olive oil
1 Tsp salt Cornmeal if you use a pizza peel
Dissolve the yeast in warm water and honey
until it froths
Add flour, olive oil and salt and mix dough to a workable consistency.
(add extra flour if the dough is too sticky)
For a NY style Pizza, let the dough rest for 5 minutes to soften,
then roll it out, top it and bake it.
For Sicilian style pizza, let the dough rise 1 x, pan it up in an
oiled pan, let it rise to a desirable height, bake it in the oven, remove
it from the pan and cool it on a wire for a bit so it doesn't steam up and get soft, top it and finish baking it in the oven.
Chicago style pizza, put the pizza dough in an oiled cast iron skillet, let it rise, top and bake it.
Cook pizzas at 450 degrees F. Bread (and pizza) is fully cooked at an internal temperature of 200 degrees F, so that is when pizza dough is done.
(I always use a thermometer for cooking, rather than time for this).
You might have to broil the top a bit to get the toppings melted or browned to your taste.
"This is a good dough for baking lots of things. You can be creative by adding an egg or two or replacing the water with milk or using milk powder to change the consistency of the dough. That is how I make rolls". Carole
Carole Neidich-Ryder 14-13-09 ADSO SECLIS
The "Pizza Queen's"
All-Purpose Pizza Dough
BACK TO