INGREDIENTS

INSTRUCTIONS

Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and
1/2 cup water with 1/2 teaspoon honey in the water. Let stand 20 mins until
mixture is foamy. If the mixture is not foamy throw out and start over. Mix
1/2 of remaining flour with salt, remaining water with remaining honey
dissolved in it, olive oil and dough sponge. Mix remaining flour-dough
should be slightly sticky. Knead 15 mins. on a floured surface until
smooth. Place dough in an oiled bowl and cover with plastic wrap. Let rise
until double, 1-1 1/2 hours. Punch down and divide in half. Dust portions
with flour and put in ziploc bags in the freezer for 30 mins. to stop the
rising. Remove and put in the fridge until ready to use. Remove dough from
the refrigerator when ready to shape dough. Punch down dough throughly and
spread/stretch dough on a greased pizza pan. Move crust to a pizza peel
spread with cornmeal. Add sauce and toppings and bake at 500 degrees
directly on a pizza stone.for 8-10 mins. or until crust is golden. Cool 2-3
mins. on wire rack before cutting. Makes two 13" pizza crusts.
NOTES : The best pizza crust ever.
Recipe by: Internet
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Feb 26, 1998

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