Pizza Dough

This is from Mario Batalli (sp?) on the Food Network. Sorta. I've done it by hand so much that it's partly mine now.

This is how it goes...

I turn on the tap so the water coming out warms up.

Then I go to the mixer (Kitchen Aid) and dump into the bowl:

4 cups flour (sort of) (This is for 2 pizzas.)

I go back across the kitchen and get a drinking cup out of the cupboard. I put a dollop of olive oil in it. I add about an inch (or a little more) of white wine, but if I don't have it, red, and a spoon of honey. Then I go back to the tap and add roughly one cup of water. I stir that up and then go to the fridge and take out my big jar of yeast. I pour a nice little pile into the palm of my hands (I have pretty large hands for a woman), and dump that into the water. Mix again.

Then I go back over to the mixer and dump this concoction on top of the flour and put the dough hook down into it. Fasten the lock and turn it on. And let it go for a while. (5ish minutes) Keep an eye on it and add more water or flour till it looks right - that's supposed to be all clumped together and if it's perfect you should be able to stick you finger in it like the Pillsbury Dough Boy. That doesn't often happen, but close enough on either side is good.

I let it rise for a while (double is supposed to be what you are shooting for, but I go with whatever our time-table is). I put a tablespoon of olive oil on 2 pizza stones. Then I split the risen dough in half, plop it onto the oil and start pushing out a circle. I flip it over and push again about 4-5 times...till it fills the stone with a nice ledge for the edge.

Bake it at 400 or hotter for 10-12 minutes and then take it out and pour on the marinara and put on the cheese and toppings. About 5-10 more minutes and it's ready!