YIELD:2 pizza crusts
INGREDIENTS:
1 tablespoon dry yeast or small packet
1 1/4 cup warm water
4 cups all-purpose flour
1 teaspoon sea salt
2 tablespoon extra virgin olive oil
1 tablespoon honey
INSTRUCTIONS:
In a medium bowl, combine 1 cup of warm water don’t make it too hot or
you’ll kill the yeast, honey AND yeast until dissolved.
Leave for 5-10 minutes until the yeast activates AND the mixture develops a
layer of froth on the surface.
Next in a large bowl, mix together sea salt AND flour, finishing with a well in
the centre.
Add the yeast mixture AND olive oil.After the olive oil is roughly mixed in
then use your hands until the dough comes together.
This step can also be done in a mixer but it’s not nearly as much fun.
We suggest getting your hands full of muck while listening to Vivaldi or Pink
Floyd. Hey we’re qualified to offer advice on good taste in food, not music.
Tip the loose dough onto a lightly floured surface, and then wash AND dry your
hands.
Knead dough until smooth, shiny AND elastic it’ll take approximately 12 minutes.
If the dough is too sticky or soft, just add a little flour. If the dough seems too dry
AND crumbly, then just add a little more water.
Shape the dough into a round ball AND then place in a large oiled bowl. Cover
with a damp cloth for roughly 45 minutes, or until dough doubles in size.
Punch down the dough to remove the air AND then place it on a lightly floured
work surface.
Now you can divide the dough into 2 pieces remember, you’re making two 10"
pizzas.
Shape each section into a well-rounded disk.
Then place the dough balls onto a sheet of parchment paper. Cover with a light
coating of olive oil AND allow to rise again for about 22 minutes.
