Jul 7, 2006
MAKES 4 (7- OR 8-INCH) PIZZA CRUSTS
1 package active dry yeast
1 tablespoon honey or sugar
3/4 cup warm water (105 to 115 degrees)
2-3/4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/2 cup of warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add the remaining 1/4 cup of water and knead on low speed for about 5 minutes.
Turn onto a board and knead 2 to 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)
Divide the dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat four or five times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about one minute.
Cover with a damp cloth and let rest 15 to 20 minutes. At this point, the balls may be loosely covered with plastic wrap and refrigerated for one to two days.
Nutrition facts per crust: 429 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 74 g carbohydrates, 11 g protein, 483 mg sodium, 0 g fiber