WOLFGANG’S PIZZA DOUGH

Makes enough for 4 pizzas

Ingredients:

1 packet active dry yeast

1 1/2 cups warm water, 105 to 115

degrees

1 tablespoon honey Extra-virgin olive oil

3 to 4 cups all-purpose flour 1/2 teaspoons kosher salt

Directions:

In the bowl of a stand mixer, dissolve the yeast in the water. Stir in the honey. Leave until cloudy, 2 to 3 minutes. Stir in 2 tablespoons oil.

Combine 3 cups flour with the salt, and add all at once to the yeast mixture. Mix at low speed using the paddle

attachment. When the dough forms, change to the dough hook; knead at low speed for 2 minutes, then at medium speed until the dough comes away cleanly from the side of the bowl and clusters around the hook, 5 to 7 minutes.

Turn out the dough onto a clean work surface. Knead by hand 2 to 3 minutes, adding flour as needed, until smooth and elastic. Transfer to a clean,

lightly oiled bowl. Cover tightly with plastic wrap, and leave at warm room temperature to rise for 30 minutes to 1 hour. When ready, the dough will stretch without tearing when gently pulled.

Divide the dough into four equal balls. Shape each by gently pulling the sides and tucking them under the bottom, working around the ball four or five times. On a smooth, unfloured surface, roll each ball under your palm until smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with oiled plastic wrap or a damp towel, and leave to rest for at least 30 minutes. At this point, the balls can be covered with plastic wrap and refrigerated for one to two days; they will need to be punched down when you are ready to roll them out.

To shape a pizza, place a dough ball on a lightly floured surface. Turn the dough as you press down on the center with the heel of your hand, gradually spreading it out to an 8-to10-inch circle, or use a rolling pin. Pinch a slightly thicker raised rim. Transfer to a lightly oiled pizza pan, or bake directly on the stone.