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the water into the bottom of an electric mixer bowl. Sprinkle
the dry yeast over the top of the water. Drizzle the honey into
the water. Stir the yeast mixture and let it sit until small
bubbles form and the mixture begins to foam, about 5 minutes.
Fit the mixer with the dough hook attachment. With the mixer
running at low speed, slowly add the flour, salt and 1 tbsp.
of the olive oil. Beat and knead the mixer on low speed until
the dough is smooth, elastic and pulls away from the sides
of the mixing bowl, about 10 minutes. Add additional flour
if the dough is too sticky.
Turn the dough onto a floured surface and knead it by hand
into a ball.
Brush a large bowl with the remaining 1 tbsp. of olive oil.
Place the dough ball in the bowl and turn it so that the entire
surface is coated with oil.
Take a kitchen towel and run it under hot water. Wring out
the towel so that it is damp but not dripping wet. Place the
damp towel over the bowl with the dough.
Let the dough rise in a warm place until doubled, about one
hour. This may take up to two hours.
Remove the dough from the bowl and let it rest 15 minutes.
Divide the dough into 4 smaller dough balls. Note: The dough
balls may be wrapped in plastic, then placed in freezer bags,
and frozen. To use, let the dough come to room temperature
and then begin to rise about two hours.
Flour a work surface. Roll the dough balls into 6" flat rounds,
about ¼" thick. Brush the entire surface and edges of the
dough with the remaining 1 tbsp. of olive oil.
Sprinkle a wooden pizza peel with the cornmeal. Gently place
the pizza dough on the peel, cover the dough and let it rest
and rise slightly, about 15 minutes. The pizza dough is now
ready to garnish with toppings and bake.
Bake the pizza in a 450º oven for 8-10 minutes until crust
is slightly brown on edges or to your liking.
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