Yields: 2 pizzas
1 Tblsp yeast
1-1/4 cup luke warm water (about 110*-you don't want it too hot or it will kill the yeast)
4 cups flour
1 tsp grey sea salt
2 Tblsp olive oil
1 Tblsp honey
In a small bowl, combine the water, honey and yeast. Stir until dissolved. Allow mixture to sit until yeast "activates" & a layer of froth develops on the surface.
In a large mixing bowl, combine salt & flour.
Add yeast & olive oil.
Mix together, using the dough hook of your mixer. Continue to mix dough, increasing speed a little at a time so motor does not over heat from the weight of the dough. Allow dough hook to knead the dough until it is smooth, shiny and elastic (about 5 - 10 minutes.) If the dough is too sticky or soft, add extra flour (a Tblsp at a time) or if it's too dry and crumbly, add water (a Tblsp at a time).
Place dough into a large, oiled bowl. Turn dough once to coat with oil. Cover with a damp cloth and allow to rise until double in size.
Punch dough down, then transfer to a lightly floured counter or bread board. Divide dough in half and shape each piece into round disks, rolling out to 12-13" pizzas. (We also made a square pizza to show that you are not limited to just using the basic round shape.) Place onto a pizza stone or cookie sheet lined with a silpat. (Look at those strong arms rolling out the dough...there's nothing better than working along side my hubby in the kitchen.)
Brush lightly with oil and let them rise again, for about 20 minutes.
Your pizzas are now ready to add the toppings, sauce and cheese of your choice. We chose to make a taco pizza
& a buffalo chicken pizza.
Bake at 400* for 10 minutes or until cheese is melted and crust is browned.
Click HERE for printable recipe