Perfect Pizza Dough
Recipe by: Sandy's Recipe Journal
Servings : 4

1 package fresh or dry yeast
1/4 cup warm water
1 teaspoon salt
1 tablespoon honey
2 tablespoons olive oil
3/4 cup cool water
3 cups all-purpose flour

Dissolve yeast in warm water, and let proof 10 minutes.

Meanwhile, combine salt, honey, olive oil and cool water in a small bowl or measuring cup. Mix well. Place flour in a large bowl and make a well in the center. Pour honey-water mixture and proofed yeast into well. Slowly incorporate flour into wet ingredients, working outward from the center. When dough is formed, transfer to a lightly floured surface; knead until smooth. Place in a buttered bowl; let rest, covered for 30 minutes.

Divide dough into four equal parts. Roll into smooth, tight balls. Place on a flat dish, cover with a damp towel. Refrigerate at least 2 hours. One hour before baking, remove dough from refrigerator. Lightly flour work surface. Flatten each ball of dough into a circle about 6-inches in diameter, making the outer edge thicker than the center. Turn dough over and repeat. Lift the dough and gently stretch the edges, working clockwise to form a 7-to-8-inch circle.

Before you are ready to bake the pizzas, preheat a pizza stone in a 500 F. oven for 30 minutes. Top individual pizzas with the desired ingredients. Bake pizzas on the pizza stone 10-12 minutes. Serve immediately.

For intimidated cooks: pizza dough and plain pizza shells are available in many supermarkets and local pizzerias. Let dough or shells come to room temperature.

Brush shell with vegetable or olive oil (to avoid sogginess), then add toppings and bake in preheated 450 F. to 500 F. 8 to 12 minutes.

Serves 4

NOTES : So easy and so good!