Ingredients Jump to Instructions ↓

  1. 1 1/2 cups bread flour

  2. 1 1/3 cups room temp water

  3. 1 1/2-1 3/4 cups bread flour

  4. 1 tablespoon honey

  5. 1 teaspoon yeast

  6. 1 1/2 teaspoons kosher salt

Instructions Jump to Ingredients ↑

  1. To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.

  2. For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.

  3. Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the 4 bowl, but not the bottom. When this happens, no more flour.

  4. Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.

  5. Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.

  6. at room temperature.

  7. Turn dough out onto lightly oiled surface, divide into 2 balls.

  8. Transfer balls to lightly floured surface, dust lightly with flour,.

  9. cover with plastic and let rise 1 1/2 hours.

  10. Make skins from balls. This dough makes 2 13 - 14 inch pies.

  11. Do not use a rolling pin when forming your skins it will stretch the dough.

  12. far too much. I use a slap and then stretch over the backs of my hands.

  13. Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking. ?


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