Monthly Archives: June 2015

Instructions

2. Stir together the warm water, honey and yeast in a small bowl. Let sit 3 to 5 minutes.
3. Mix the flour and salt together in a medium bowl. Add the yeast mixture and olive oil and mix together with a spatula. Form the dough into a uniform ball in the center of the bowl. Scrape any dough stuck to the sides. The dough will be sticky. Cover the bowl tightly with plastic wrap and keep in a warm place until it has doubled in size, about 2 hours.
4. Dust baking sheet with flour. Sprinkle a generous amount of flour on a work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas and place the on the baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
5. Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g