INGREDIENTS

INSTRUCTIONS

Dissolve the yeast and sugar in the 1/3 cup warm water.  Let it proof
until puffy, about 10 minutes.
Stir together the yeast mixture, remaining warm water, honey, salt,
olive oil and 1 cup of the flour in a large mixing bowl.  Whisk until
blended. Add remaining flour, a little at a time.
Turn out the dough onto a floured board and let rest for 5 to 10
minutes while you wash the bowl and rub it with a few teaspoons of
olive oil. Then knead dough for 3 minutes.  Place dough in bowl and
turn to coat it well with the olive oil.  Let rise for about 1 hour,
or until doubled in bulk.
Punch down dough.  At this point you may form the pizzas, or
refrigerate the dough for several hours, well wrapped in plastic so
it won't dry out. (Although a refrigerator rest is not necessary, it
makes the dough easier to handle.)
Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust
pizzas.
San Francisco Chronicle, 2/6/91.
Posted by Stephen Ceideburg; February 13 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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