I've made it a few times, once a day in advance and I let it rise in the fridge, it got huge! Easily covered 2 good sized cookie sheets for rectangle pizzas. I've also made it when we wanted to eat in about an hour.
This recipe will make enough dough for about 2 Large Pizza's 12" or so.
- 1 Tbsp yeast
- 1 1/4 cup warm water
- 4 Cups All Purpose Flour
- 1 Tsp Salt
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Honey
Once it forms a ball easily, oil a bowl and let the dough sit in it - covered for at least 45 minutes.
After the dough has doubled in size, remove from bowl and divide into two even pieces. I like to roll them out on a lightly "Cornmealed" surface. I like the flavour it adds to the pizza dough and it is also more non stick than flour I like to think. It will take a bit to roll out and break down the yeast again but once you get it on the pizza sheet, let it sit for another 20 minutes or so (if you can) and you'll get more of a thicker pan style crust.
It cooks quickly, 425 for 15 - 20 mins or so but it doesn't always brown too much, sometimes I'll throw it under the broiler for an extra couple minutes for the colour and it will help crisp up the cheese nicely. Hope you like it!