|
Mix 1 1/2 teaspoons yeast (Red Star active dry), 1 cup flour (Gold Medal Harvest King), 1 1/4 cups water, and 1/2 teaspoon honey in a bowl until smooth. Cover bowl with plastic wrap and allow yeast to work for 30 minutes. |
Remove plastic wrap and stir sponge before adding to 1 1/2 cups flour, 2 teaspoons Kosher salt, and 2 tablespoons olive oil in mixer. |
|
|
Knead in mixer for 4 minutes adding additional flour until dough pulls away from side of mixer to form ball. (Dough should be moist and slightly sticky.) Let rest 5 minutes. Knead in mixer an additional 2 minutes. |
Remove from mixer and form into smooth ball. |
|
|
Place into straight-sided covered container greased with olive oil and flatten dough out onto bottom. Mark top of dough on side of container. |
Let rise until doubled (1.5-2 hours) in covered container. |
|
|
Divide dough into half and form into balls. Dust with flour and place into covered container. (This recipe makes 24 ounces of dough or 2 13" crusts.) |
| Go to Page 2
|
