INGREDIENTS

INSTRUCTIONS

PIZZA DOUGH
EQUIPMENT
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm
water.
2. In a mixer fitted with a dough hook, combine the flour and salt. Pour in
2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast.
Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
3. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be
smooth and firm. Let rise in a warm spot, covered with a damp towel, about
30 minutes. (Dough will stretch when lightly pulled.)
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by
pulling down the sides and tucking under the bottom of the ball. Repeat 4
or 5 times. Then on a smooth un-floured surface, roll the ball under the
palm of your hand until the dough is smooth and firm, about 1 minute. Cover
with a damp towel and let rest 15 to 20 minutes. At this point, the balls
can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
5. Preheat the oven to 525 degrees. Place a pizza stone in the oven.
6. To prepare each pizza, place a ball of dough on a lightly floured
surface. Press down on the center, spreading the dough, or roll into a 7 or
8 inch circle, with the outer border a little thicker than the inner
circle. Brush lightly with oil and arrange the topping of your choice only
over the inner circle.
7. Arrange the pizza on a baking stone and bake 15 to 20 minutes, or until
the pizzas are nicely browned. transfer to a firm surface and cut into
slices with a pizza cutter.
Topping for a Vegetarian Pizza:
1. Saute the eggplant and mushrooms separately, each in 1 tablespoon olive
oil. Use more oil if necessary.
2. Arrange ingredients on the pizza dough in the order listed above.
Copyright 1996 Wolfgang Puck
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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