Pizza

Made pza tonight, from a recipe I found today and wanted to try. It wasn't bad. I've learned to bake it on parchment paper, which makes transfer to the baking stone much easier and much cleaner. And I've learned that with a puffy dough, the toppings will keep the dough from rising (barring some ferocious yeast action), so you get a nice puffy crust at the edges without having to force one. (This wasn't a puffy dough, much. Not sure why, with all that yeast.) And I really like the tang of honey in the dough, and mixing in a little herbed dipping sauce, too.

I'm still not happy with my pizzas, but between this dough for a thin crust and the other for a slightly thicker one, I'm getting there.

Here's the recipe.

Easy Pizza Dough (Thin Crust Pizza)
//whippedtheblog.com/2010/04/08/the-best-easy-thin-crust-pizza-dough/
Yields: 2, 14-inch pizzas

1 cup warm water
1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
1 teaspoon honey
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
cornmeal, for sprinkling

Warm water should be about 100 degrees.
Stir in honey and yeast.
Let stand for 10 minutes, yeast should be foamy.
Meanwhile, put flour and salt in a large bowl and whisk together.

Add the water/honey/yeast mixture and stir.
Add olive oil and combine.
Using a dough hook or by hand, knead the dough for 10 minutes until it is stiff but smooth and elastic.
You should not need much additional flour. If you do, add a teaspoon at a time.
Cover the bowl and let it rest in a warm place for 30-60 minutes.

Heat oven to 450 degrees.

After 30-45 minutes dough should be considerably larger.
Split the dough in half. (dough may be frozen, see below)
Press the dough into a circle on parchment paper and then place the parchment directly on pizza stone to bake the dough.

Before placing the dough in the oven, prick it with a fork all over to avoid large air pockets.
Put the dough in the hot oven for 10 minutes. It should not be brown but it will be firm in the center.

Top the pizza with your favorite sauce and toppings.
Put it back in the oven for 10-20 more minutes or until cheese is bubbly and crust is slightly browned.


FREEZING DOUGH
To freeze dough rub olive oil on the round ball of dough and put in individual plastic freezer bags and in the freezer.
Let thaw overnight in the fridge or on the counter before using.