PETROTTA'S OLD WORLD ITALIAN FOOD

PETROTTA'S PIZZA DOUGH

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

 

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. 

OPTION ONE (1): Cover with plastic wrap and set refrigerator overnight. When ready to use, set out in a draft free place and let it rise until doubled in size. (By setting in refrigerator, you retard the yeast process.)

OPTION TWO (2): Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Variations:

Oregano Pizza Dough:
Stir 2 tablespoons chopped fresh Oregano in with the flour and proceed as directed above.

Basil Pizza Dough:
Stir 2 tablespoons chopped fresh Basil in with the flour and proceed as directed above.