Quote:
Originally Posted by Aloha1
OK, had a couple minutes so here's my dough recipe:
1/2 package active yeast ( about 3/4 teaspoon)
2-2 1/2 cups double zero flour ( or bread flour if you can't find 00)
3/4 cup warm water -NOT HOT
1 tablespoon honey
pinch of salt
2 tablespoons EVOO ( extra virgin olive oil, preferably from Italia)
Sprinkle yeast over the water in bowl. Add the honey and whisk. Let rest for 5 minutes. Oil the mixing bowl of your mixer and put on the dough hook. Put the flour and salt in the mixer bowl and turn the mixer on at very low speed. Slowly pour in the water and yeast mixer and continue to beat until the dough is well mixed. Increase the speed slightly and add the olive oil. Beat at medium speed for about 4-5 minutes until dough looks smooth and gather into a ball. Transfer dough to a lightly oiled bowl, cover with a damp cloth and let rise for about 40-45 minutes in a warm place. Place on a lightly floured surface and divide dough by 4 and kneed into balls. Roll out to the desired thickness ( flour the dough)and follow my recipe posted above for topping. Bake at 450 until done.
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We use a similar recipe to make bread but one difference.
Add sugar to yeast and water mixture and let stand for a few minutes to activate the yeast, we call this poofing. Wondering if there is a difference between using sugar and honey?