- More Pizza Recipes
- Breakfast Berries Pizza
- Chicago-Style Deep Dish
- Grill (Sausage & Mozzarella)
- Grilled California Pizza
- Fresh Tomatoes & Basil Pizza
- Low Carb Pizza
- Mexican Deep-Dish Pan Pizza
- Mini Pizzas
- Pizza Pizzas
- Pizza Rustica
- Stuffed French Bread Rustica
- U-D Sausage & Mushroom
Basic Pizza Dough 2
In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine.
Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky (you might not need all of the flour).
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
-  teaspoon salt
-  teaspoon honey
-  tablespoons extra-virgin olive oil
-  (1/4-ounce) envelope active dry yeast
-  cups unbleached all-purpose flour
-  cup warm water (105 to 115 degrees F)
- [-] yellow cornmeal, for sprinkling the baking sheet
Oil a large mixing bowl with remaining olive oil and place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Parmesan Pizza Dough: Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon, proceed as directed above.
Oregano Pizza Dough: Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.
( Emeril Lagasse )