Summary

Pizza Dough…Not that complicated right? It really is an easy recipe to make. The dough is versatile and it keeps really well in the freezer. Pull a chunk out before you go to the bars and when you come back you’re ready to make some drunken Stromboli’s. We won’t put down the recipes we use for pizza and the like. Cause, to be honest, it’s a pretty straight forward process. I will mention that if you plan on making your own pizzas, you really need to invest in a pizza stone. Believe me, it is well worth the 25 bucks.

Ingredients & Instructions

3/4 cup Water
1/4 cup Olive Oil
1 tsp Honey
1 package of Yeast
1 tsp Salt
3 cups Flour

Mix the flour and salt using a food processor. Pour the package of yeast into the warm water and add the honey and stir a couple of times. The yeast should begin to bubble at some point (this is called “proofing”, it is a sign that the yeast is alive and active) Once the yeast has “proofed” add the olive oil to the water and yeast mixture. Add the wet ingerdients into the food processor. Mix all the ingredients until the dough pulls away from the blade and into a ball. If your dough becomes too wet simply add more flour. If the dough becomes too dry just add more water. Once your dough is the right consistency put it in a lightly greased bowl and cover with a towel. Let the dough sit out until it doubles in size.

Quick Tip: If you want a really crispy pizza crust brush the dough with olive oil and bake at 400 degrees until firm to the touch. Then add your sauce, cheese, etc. and throw it back in there until your ingredients have cooked. Also, it’s a good idea to put corn meal on your pizza paddle. It helps with sliding the pie on and off the stone.