For the pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
For the pizza:
1 lb of mozzarella
1 can prepared tomato sauce
1 can of black olives
1 can of sliced mushrooms
2 roma tomatoes
1/2 of a red onion, sliced
For the pizza dough: In a small bowl, dissolve the yeast and honey in
1/4-cup warm water.
Combine the flour and the salt.
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix
about 5 minutes. I do this all by hand. On his show, Puck used a
Turn the dough out onto a clean work surface and knead by hand 2 or 3
minutes longer. The dough should be smooth and firm. Cover the dough with
plastic wrap and let it rise in a warm spot for about 30 minutes.
(When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls. Work each ball by
pulling down the sides and tucking under the bottom of the ball. Repeat 4
or 5 times. Then on a smooth, unfloured surface, roll the ball under the
palm of your hand until the top of the dough is smooth and firm, about 1
minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
At this point, the balls can be wrapped in plastic and refrigerated for up
to 2 days. The dough sticks to the plastic wrap. When I find a
better way to store this, I will include it.
Yield: Makes 4 (8-inch) pizzas
For the Pizza: Place a pizza stone on the middle rack of the oven and
preheat the oven to 500 degrees F.
To prepare each pizza, dip the ball of dough into flour, shake off the
excess flour, place the dough on a clean, lightly floured surface, and
start to stretch the dough. Press down on the center, spreading the dough
into an 8-inch or 10-inch rounds, with the outer border a little thicker
than the inner circle. If you find this difficult to do, use a small
rolling pin to roll out the dough.
Brush the edges of the crust with olive oil. Spread tomato sauce on the
crust and top with about 1/4 lb of the mozzarella and other toppings.
Bake on a pizza stone until the pizza crust is
nicely browned, about 10 to 12 minutes. In my oven, it is best to place
the pizza on the rack below the middle of the oven.