- 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
Pappas Pizza Dough 2
Place wine, water and yeast in a large bowl and stir until dissolved.
Add the honey, salt and 1 tablespoon olive oil and mix well to combine.
Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter.
Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
-  teaspoon salt
- [3 1/2] cups flour
-  tablespoon honey
- [3/4] cup warm water
- [1 1/2] ounces fresh yeast
-  tablespoon plus 1 tablespoon olive oil
- [1/4] cup light red or white wine, Fiano di Avellino
Bring the dough together by hand and turn out onto a floured board or marble surface.
Knead for 6 to 8 minutes, until dough is smooth and firm.
Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel.
Let rise in the warmest part of the kitchen for 45 minutes.
For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds.
For one large pizza, knead into 1 large round.
For either, let rest for 15 minutes.
( Mario Batali )