Jenny Gentile's Pizza Dough |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on. Ingredients:
1 (1/4 ounce) package yeast |
4 tablespoons water (not hot) |
12 tablespoons water, cold |
1 tablespoon olive oil |
1 teaspoon salt |
1 tablespoon honey |
3 cups flour |
Directions:
1. In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
2. Allow to proof (sit) for 10 minutes.
3. In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
4. Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.
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