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White Wine Pizza Dough
Making pizza dough from scratch really isn’t a lot of work. You don’t need to
dig out the mixer and use the dough hook for kneading. Try kneading the
dough by hand right in the mixing bowl, and you may find yourself making
dough from scratch more often.
This dough is easy to work with and appropriate for a wide variety of pizza
styles and calzone.
Yields 28 ounces of dough
¾ cup warm water
Pinch of sugar
3 teaspoons active dry yeast
1/4 cup white wine, at room
temperature
1¼ teaspoons kosher salt
2 tablespoons olive oil, plus extra for
coating
3 cups bread flour
2 teaspoons honey
Directions
Put 6 tablespoons of the lukewarm (100° to 110°F) water, sugar and
yeast in a small bowl, mix well and set aside for 5 minutes or until
frothy.
In a large bowl, whisk together the remaining water with the white
wine, salt and 2 tablespoons olive oil. Use a wooden spoon to stir in 1
cup of the flour, creating a batter. Stir the honey and the yeast mixture
into the batter.
Add the remaining flour and continue stirring with the wooden spoon
for a few minutes. Knead the mixture in the bowl until smooth and
relatively firm. Clean the sides of the bowl, oil the dough with a little
more olive oil and cover the bowl with a towel.
Let rise for 45 minutes. A good tip is to run a load of dishes in the
dishwasher while the dough rises right above the washer door. The
warm, moist air helps with the rising.
After 45 to 60 minutes, punch the dough down, split in half or
quarters, knead again briefly and let rest 15 minutes more before
rolling into pizza crusts. Unused dough may be frozen..
Makes enough dough for two 14-inch round pizzas or 4 individual
pizzas. For more pizzas, make the dough 1 batch at a time rather than
multiplying the recipe.