Honey Pizza Dough Homemade Food

PIZZA DOUGH

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.

PIZZA DOUGH

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Steps:

• Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
• Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
• Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

WINE & HONEY PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in the warm water and wine.
• Let sit for approximately five minutes, until yeast bubbles.
• Dissolve the salt in the 2 tablespoons of water.
• Stir honey and oil into yeast mixture.
• Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
• Stir in the salt and water mixture.
• Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
• Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
• It may be a bit sticky, that's fine.
• Spray a bowl with oil and place the dough in the bowl.
• Spray the top of the dough with oil and cover with plastic wrap.
• Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
• ***The more times you let the dough rise, the better it will be.
• If you can, punch it down after the first rising and let it rise again.
• Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
• Roll the dough out into rounds and let rest for 15 minutes.

PIZZA DOUGH WITH HONEY

Steps:

• Mix yeast, honey and 1/4 cup water in a bowl.
• In a large bowl mix flour and salt and herbs.
• Add yeast mixture.
• Add 3/4 cup warm water.
• You can add 2 tbs bran flakes and substitute half of the olive oil with flaxseed oil for a healthier version.
• Using mixer with dough hook, mix for 5 minutes. Turn dough onto lightly floured surface and knead for 8 minutes.
• Cover dough with warm wet tea towel for 30 minutes.
• Divide dough into 4 pieces. Stretch each piece and turn under 4 to 5 times. Let stand covered a further 20 minutes.
• Either use or cover with plastic wrap and freeze or keep in refirgerator for a few days.
• Bake in oven at 220 degrees celcius for 10-12 minutes with whatever toppings you desire but make sure you brush the base with olive oil prior to baking.
• Enjoy!

HONEY PIZZA DOUGH (AWESOME)

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
• In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
• Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
• The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
• Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
• Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
• Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
• At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
• To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
• I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.