Spago's processor pizza dough

Yield: 2 servings

Measure Ingredient
3 cups Flour -- all-purpose
1 pack Dry yeast
1 teaspoon Salt
1 tablespoon Honey
2 tablespoons Olive oil
¾ cup (to 1 cup) water

Place the flour and yeast in food processor. Process briefly to mix.

Combine salt, honey, olive oil, and ¾ cup of water in small bowl or measuring cup. Mix well. With motor running, slowly pour liquid through feed tube of food processor. Process until dough forms a ball on the blade, using additional water if necessary. Transfer dough to a lightly floured surface and knead until smooth. Place in oiled bowl and allow dough to rest, covered, for 30 minutes. Divide dough into 4 equal parts. Roll each piece into a smooth, tight ball. Place on flat sheet or dish, covered with a damp towel, and refrigerate until baking time. One hour before baking, remove dough from frig and bring to room temperature. Lightly flour work surface. Using the fleshy part of your fingertips, flatten each dough ball into a circle, approximately 6 inches in diameter, leaving outer edge thicker than the center. Lift the dough from the work surface and gently stretch the edges working clockwise to form an 8 inch circle. Place on a pizza paddle or baking sheet.

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