Rachel Rays Pizza Crust

By Connie

based on Mario Batali's recipe

Ingredients

• 1/4 to 1/3 cup dry white wine
• 3 About 3 tsp dry active yeast (1-1/2 envelopes for each batch of dough) such
• as Fleischmann's Pizza Crust Yeast
• 3/4 cup very warm tap water
• 1-1/2 TBSP honey
• 1 rounded tsp fine sea salt or kosher salt
• 1-1/2 TBSP EVOO
• 2-1/2 Cups double zero flour (such as Molino Spadoni brand Gran Mugnaio
• Farina Tipo OO)
• Makes 4 - 12" thin crust pizzas

Preparation

Step 1

Combine the wine, yeast, and water and stir to dissolve the yeast. Add the honey, salt and EVOO, a turn and a half of the mixing bowl, to the bowl, then stir in a cup of flour at a time to incorporate - stir to combine as much flour as possible, then turn out onto floured pastry board or marble counter and combine by hand, then knead for 6 to 7 minutes. Rinse the bowl, dry and lightly oil it, return the dough to the bowl and cover with clean towel. Allow the dough to rise in a warm cornre of the kitchen for about 45 minutes.

Cut the dough into four pieces, knead each piece and cover again. Let stand 15 minutes more or until ready to make the pizzas.

Lightly flour the board and roll out each dough to 12" discs that are 1/8" thick. Top and bake the pizza. Depending on the toppings, the pizzas will cook in 2-4 minutes in a very hot pizza oven or you can heat a baking sheet or pizza crust pan or stone in the oven on the hottest setting - 550 degrees. Preheat for 10 to 15 minutes. Form the dough, transfer to a cornmeal or flour-dusted rimless baking sheet, then top as you like. Slide pizzas into the oven with a peel onto pizza stone or baking sheet and bake 5 minutes; switch the broiler on and brown top - 3 to 5 minutes more. When you remove pizza with peel, switch oven back to bake while preparing another pizza. Place the rack one notch higher than the center of the oven.