A couple of years ago I attended a class at our Salt Lake City, UT store. Liz Edmunds, The Food Nanny, was teaching. She was the sweetest thing and so full of energy! Everyone walked away from that class empowered to do better at having family meals together and trying new things. During that class Liz shared a pizza dough recipe that has been my family’s favorite ever since.
(One 16-in medium-crust pizza or two 12-inch thin-crust pizzas)
3 to 4 cups Honeyville All-Purpose Flour or half All-Purpose and half freshly ground Whole Wheat Flour
1 Tbsp Active Dry Yeast
1 cup Warm (105-115 degrees) Water
2 Tbsp Olive Oil
1 Tbsp Honey (I used Honeyville Granulated Honey)
1/4 tsp Salt
Honeyville Yellow Corn Meal
Sauce and Toppings of Choice
In a large bowl, mix the yeast and water. Let stand until bubbly and foamy. About 5 minutes. (I added the very smallest of pinches of Honeyville granulated honey too).
Stir in the oil, granulated honey, and salt. Using a big spoon mix in about 3 cups of flour. If using whole wheat flour gradually add in the flour. You may not need all 3 cups at the beginning.
Once it gets to this stage I like to turn it out onto a floured surface and begin kneading/mixing it by hand and adding more flour as necessary. Knead it about 6 minutes until the dough is moderately stiff and somewhat firm to the touch.
Lightly grease pizza pan (today I used the entire dough recipe and shaped it to fit a cookie sheet) and sprinkle top with yellow corn meal.
With a rolling pin, roll out the dough on floured surface to the desired shape. Carefully place dough on baking sheet.
Then continue making your pizza…
Cheese (and toppings if desired) it…
Bake in a 425 degree preheated oven on the lowest rack for 12-15 minutes.