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Ingredients
- 2 teaspoons honey
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100 to 110 degrees)
- 2 1/4 cups all-purpose flour (about 10 ounces divided)
- 1/2 teaspoon salt
- Cooking spray
- 2 tablespoons stone ground yellow cornmeal
Preparation
Step 1
1. Dissolve the honey and yeast in ¾ cup warm water in a large bowl. (A) Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size. ([B] Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
3. Roll dough into a 12 inch circle (about ¼ in thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges if dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.
Easy Crust Additions:
Our Basic Pizza Dough yields a delicious crust. And you can customize the flavor and texture by adding ingredients during the last minute or so of kneading to enhance the flavor of the crust without overwhelming the toppings.
Wheat Germ Dough: Replace ¼ cup all purpose flour with ¼ cup toasted wheat germ.
Asian Dough: Add 2 teaspoons raw sesame seeds
Herb Dough: Add 2 tablespoons chopped fresh herbs (use a mix of herbs or use one, such a basil or oregano.)
Nutty Dough: Add 2 tablespoons finely chopped walnuts or pecans.
Cheese Dough: Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.
Pepper Dough: Add 1 teaspoon coarsely ground black pepper
Freezing Extra Dough
You can prepare an extra batch of the dough to freeze and make pizza another time. Just follow the recipe through the first rise, and then punch the dough down (to expel gas and redistribute the yeast). Form the dough into a ball, lightly dust it with four, and seal it in a heavy-duty zip-top plastic bag. Freeze for up to two weeks. To use, thaw the dough overnight in the refrigerator; remove it from the fridge, and allow it to come to room temperature (about 30 minutes) before rolling it out and proceeding with the recipe as directed.