Pizza Dough - Debbie Dickson

PIZZA DOUGH
by Jesse Bolter

1 ¼ cup warm water
2 Tablespoons sugar
1 Tablespoon honey
1 tablespoon oil
2 teaspoon salt
1 Tablespoon yeast
3+ cups flour

Dissolve yeast in water about 5 minutes. Add all other ingredients. When adding flour do 2
cups and the last one a little at a time. You may not need the whole thing or you may need
more until it no longer sticks to the sides of the bowl. Using a mixer with dough hook knead for
5 minutes. Rest for 5 minutes. Knead for an additional 5 minutes. Divide dough into half and
roll out into a thin crust.
It is best if you have time to let it sit overnight in the fridge or up to 3 days. When refrigerating
dough divide in half and put in separate containers coated with olive oil. Remove from fridg 3
hours before using dough.
Bake 425 degrees for 10-15 minutes.