Rustic Pizza Dough Print Email

1 1/3 cup warm water (105-115 degrees)
1 package active dry yeast
1-2 tsp honey
3 cups all-purpose flour, or a combination of wheat and all-purpose; plus more for kneading
1 tsp. sea salt
1 tsp. olive oil
corn meal

In a large bowl, dissolve yeast and honey in warm water. Combine flour and salt then gradually stir into yeast mixture forming a soft dough. Turn dough out onto a floured surface and knead, adding flour as needed, until dough is smooth and elastic, about 10 minutes. Chef’s Tip: use a stand mixer and dough hook - continue to sprinkle with flour 1 TBS at a time while kneading until dough is elastic and not sticky.

Toss dough in an oiled bowl, cover with plastic wrap and let rise in a warm, draft-free place for about 1 1/2 hours, or until doubled in bulk (a slightly warm, turned off oven works beautifully). Punch dough down. The dough can now be stored in a plastic bag in the refrigerator overnight if desired.

60-90 minutes before supper, cut the dough in half, shape into two balls and place balls several inches apart on a lightly floured surface. Cover with plastic and let rise again until doubled in bulk, about 1 hour.

Dust pizza peel or baking sheet with corn meal. Gently flatten and stretch dough into shape on a lightly floured surface, turning frequently, into a 10-inch circle. Transfer dough to the peel or baking sheet. If making a thick dough, poke dough a dozen or so times with a fork (docking). Dough is ready to top and bake. Makes enough for 2 pizzas or 4 calzones. – Chef Mick Rosacci,

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