*  Exported from  MasterCook  *

                           Pizza Dough (Penny)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   c            All purpose flour
   1       pk           Rapid rising yeast
     1/2   ts           Salt
     2/3   c            Very warm water
   1       tb           Olive oil
   1       tb           Honey

  In large bowl combine 2 cups of flour, yeast and salt.  In
  measuring cup mix water, olive oil and honey. Stir into flour mix
  forming soft dough. Turn out onto floured surface and knead with
  remaining 1/2 c flour until dough is very elastic- 10 min- dough
  should be soft so add flour gradually and only what you need.  (The
  amount will vary depending on the moisture content in the flour,
  humidity, etc --just go by the feel of the dough.)
  
  Wash, dry and lightly oil the mixing bowl, place dough in bowl,
  turning to oil all the sides of the dough.  Cover with plastic and
  towel and let rise in warm place until double 30-45 minutes. (You
  can let it rise at room temperature for a longer period - up to 2
  hours - if that is more convenient, if it goes longer, punch it
  down and let it rise again, longer rise times make the dough more
  flavorful).
  
  Shape dough, top it as you wish and bake in 400 F oven for about
  12-15 minutes. I personally recommend baking it on a baking stone
  if you have one.
  
  As for the sauce- I get the Contadina in a squeeze bottle, then
  sprinkle extra oregano, basil and thyme on top before adding other
  toppings.
  
  I've also had success substituting 1/2 cup of flour with white
  whole wheat flour- more than that makes the dough really stiff - I
  also add an extra ts of honey when I substitute in the wheat flour.
  
  Enjoy, Penny
 


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