| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | servings | |||
INGREDIENTS
| 1/4 | c | Warm water; (110 degrees) |
| 1 | tb | Honey |
| 1/2 | tb | Dry baker's yeast; such as Fleichman's |
| 5 | c | All-purpose flour; plus more |
| 1 | tb | Coarse salt |
| 1 1/2 | c | Cool water; (70 degrees) |
| 2 | tb | Oil; plus more |
| Semolina flour |
INSTRUCTIONS
Pour 1/4 cup warm water (110 degrees) into a small bowl. Add honey, and sprinkle in yeast. Using a fork, stir the mixture until the yeast has dissolved. Let stand until creamy and foamy, about 5 minutes. In a large bowl, whisk together flour and salt. Make a well in the center. Add the yeast mixture, 1 1/2 cups cool water (70 degrees), and olive oil to the well. Stir with a wooden spoon, incorporating the flour to form a very rough ball. Turn the dough out onto a well-floured board. Knead, adding more flour as necessary, to create a moist, supple, but sticky dough, about 6 to 8 minutes. The dough should be smooth, slightly elastic, and bounce back when poked with your finger. Place dough in a lightly oiled bowl and turn to coat. Cover with lightly oiled plastic wrap. Place in a cool place or refrigerator. Let stand overnight, until the dough has doubled in size. Two hours before use, punch down the dough. Divide into six 6-ounce pieces. Take each piece of dough and fold edges underneath. Knead on an unfloured surface to form a ball. Cover with a lightly oiled piece of plastic wrap to prevent a skin from forming. Set aside. Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Lightly dust each dough ball with flour. Flatten each ball into a disk with the heel of your hand. With your fingers, make indentations about 1/2 inch inside the edge around the rim. (This will form the outer crust.) Pick up the dough, and drape it over your fists; gently stretch the dough, using your knuckles to pull it outward. Rotate one 1/4-turn with each pull, until the dough is a circle approximately 10 inches in diameter. Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with desired toppings. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone. Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove the pizza from the oven. Transfer to a cutting board. Using a pizza wheel or large sharp knife, slice the pizza into 8 equal pieces. Serve immediately. Repeat using remaining dough. Makes dough for six 9-inch pizzas. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 430 Calories (kcal); 6g Total Fat; (11% calories from fat); 11g Protein; 82g Carbohydrate; 0mg Cholesterol; 944mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Evan Shively Converted by MM_Buster v2.0n.
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