White Wine Pizza Dough

8-12
Servings
45-60m
Prep Time
15m
Cook Time
1h
Ready In


"Russ Faulk indicates that making pizza dough from scratch really isn’t a lot of work. He used to dig out the mixer and use the dough hook for kneading, but the dough actually doesn’t need to be worked enough to bother with the mixer. He further says that since he started kneading the dough by hand right in the mixing bowl, he has been making dough from scratch more often. This dough also works well to make grilled pizza's and he is the Kalamazoo Outdoor Gourmet, Grillmaster."

Original recipe yields 8-12 servings
OK

Nutritional

  • Serving Size: 1 (80.7 g)
  • Calories 189.8
  • Total Fat - 4.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 367.3 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 0.2 g
  • Protein - 6.6 g
  • Calcium - 17.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Let rise for 45 minutes.

Step 6

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.

Step 7

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.

NOTE: Makes enough dough for two 14-inch round pizzas or 4 individual pizzas (Yields 28 Ounces)


For more pizzas, make the dough 1 batch at a time rather than multiplying the recipe. Try to keep the ingredients simple, and don't overload the crust.


Tips & Variations


No special items needed.

Related