TheWaterbug wrote:Pizza dough is hard, too.
I have a very good pizza dough recipe if you like a thin crust pizza and this is enough to make 2 crusts for pizzas about 14+ inches across.
1 package yeast
1 tsp. honey
1 cup warm water
3 cups all purpose flour
1 tsp. salt
1 tsp. olive oil
Dissolve the yeast and honey in 1/2 cup of warm water and allow to ferment for a couple minutes.
In a large bowl, combine flour, salt, oil, yeast/honey mixture and remaining water. Mix until a ball forms then knead for 2-3 minutes until the dough is smooth and firm.
Cover and let rise for 2 hours.
Punch it down after it rises and split the dough in half to make the crusts. I'll use a rolling pin to get it started then pick it up and use my hands balled up in fists to work the dough like you see guys in the pizza places do. NO, I don't toss it as I'm not that good. LOL
If you have a pizza peel----(the large paddle like tool to put the pizza in the oven) and a cooking stone for the oven, use a bit of corn meal on the peel before putting your dough on it. Then add your toppings and slide it on the stone in a preheated 425 degree oven.
In about 15 minutes your pizza should be done.