Adapted from the great pizza man himself, Wolfgang Puck
2 1/4 t (or 1 package) active dry yeast
a small squeeze of honey (about a teaspoon)
1 cup of warm water, no warmer than 115 degrees, divided
3 c all purpose flour (spoon the flour into the cup lightly to measure), plus additional for kneading
1 t kosher salt
1 T olive oil (canola or vegetable will work as well)
1. Dissolve yeast and honey in a small bowl with half of the warm water.
2. Mix the flour and salt in a mixer bowl. Add the growing yeast mixture and mix with the dough hook until the dough comes away from the sides.
3. Knead by hand on a lightly floured surface for a few minutes, 5 maximum. If the dough is too sticky to handle, sprinkle with flour and keep kneading. The humidity of your kitchen and how you measured the flour can all affect the dough. Let rise under a damp towel for 30 minutes. This ball will make one giant pizza, two mediums, or four smalls. I prefer the small sizes because they fit perfectly in a cast iron pan and are easier to handle on a pizza stone. If you divide the dough, roll each portion into a ball, cover, and let rest 10-15 minutes.
For the complete essay and photos, click here: On Homemade Pizza
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