Pizza Dough By Emily

Pizza Dough

One summer after working in Emily’s Garden we made a marguerite pizza no one can ever forget. This pizza has now become a staple for summer evenings. The Pizza is especially delicious with fresh tomatoes and basil from Emily’s garden.

1 tablespoon active dry yeast

1 cup warm (105-115 degrees) water

2 tablespoons olive oil

1 tablespoon honey

1/4 teaspoon salt

3 to 4 cups all-purpose flour or half all-purpose and half whole wheat 

Preparation

Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.

Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a
wooden spoon.

If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more
flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.

Lightly grease pizza pan(s) or a cookie sheet(s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out
the dough on a floured surface. Gently stretch the dough to fill the pan(s).

Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice