INSIDE MY KITCHEN: PIZZA DOUGH

Recipe:

1 1/4C  Warm Water

2pkgs  Dry Yeast

1T Honey

2T Extra Virgin Olive Oil

4C  AP Flour

2t  Salt

Combine the water, yeast, honey and extra virgin olive oil in a bowl with an electric mixer.

Add 3C ap flour, salt and then on medium speed mix with dough attachment.

Add the remaining 1C of flour and mix for 10 minutes.

Add more flour to keep it from sticking to the bowl.

Remove dough from the bowl onto a floured surface.

Knead with your hands for 5 minutes.  

The dough should be smooth.

Place the dough into an oiled bowl and cover with plastic wrap.

Let the dough rest for 30 minutes at room temperature (70*F ideally).

Remove the dough from bowl and divide to desired size (4oz, 6oz, 8oz,etc).

Roll sized dough into round balls and set on a sheet pan.

Rest for 10 minutes if you are going to use immediately.

You can keep the dough in the refridgerator for no longer than 5 hours.