Photo: Pizza Dough Recipe
Ingredients
- 1/4 cup light red or white wine, Fiano di Avellino
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon olive oil
- 3 1/2 cups flour
Directions
Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.
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By Chef #1037849
Lumberton, NC
on June 09, 2013
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This is the "crispy" crust recipe I have been looking for! It's very versatile and keeps well. I have refrigerated the dough 2 weeks and used it with great results. You can roll thin for a thin crispy result or roll a little thicker. I dock and pre back the thicker version as I hate soggy crust. I cook mine on a pizza stone. I think the wine is what make the difference.
By kris10gmu_4727633
Reston, VA
on March 16, 2013
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Amazing!!!!! Delicious!
By ruffday2
Chicago IL
on January 09, 2013
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This pizza dough was amazing!!! The only part I had trouble with was finding the wine, not to mention a good DOCG is a bit pricey for my budget. Once I settled on a more classico Italian white, I went with the recipe and it was awesome. Some good advice I learned about adding wine; if you don't like the taste of it to begin with you are not going to like it in a recipe so use this simple guideline when cooking with wine.
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