- 1 1/4 c warm water
- 1 tsp raw honey
- 2 tsp yeast
- 3 1/3 c flour (suggested combination: 2 c unbleached all purpose and 1 1/3 c whole wheat)
- 1 1/2 tsp kosher salt
- 1 tsp dried herbs or 1 Tbs fresh herbs, optional
- 2 Tbs extra virgin olive oil, divided
Pour the water into a large measuring cup; the water should be warm enough to notice when you dip your finger into it, but not so hot you need to pull your finger back out (really, you do not need a thermometer). Stir the honey and the yeast into the water and set aside for about 3-5 minutes so the honey can feed the yeast.
While the yeast is proofing, insert the dough blade into the food processor. Add the flour(s), salt, herbs if using, and 1 Tbs olive oil. Pulse a few times to mix it together.
Turn your processor on, give the yeast mixture a stir, and slowly pour it through the chute, allowing for the flour to absorb the liquid. If the mixture seems too dry, add another tablespoon or two of water until the dough forms a ball. Once the ball has formed, process for an additional 30 seconds.
Place the remaining 1 Tbs olive oil into a large bowl. Transfer the dough to the bowl and turn the ball to cover the ball in the oil. Cover with plastic wrap or a clean towel and set aside to rise for about 45 minutes, or doubled in size.
Preheat the oven (with the stone(s) on any rack from the middle to the bottom) to 500F.
Generously dust a pizza peel with cornmeal.
Divide the dough in half. Using a rolling pin lightly dusted in flour or your hands, roll or flatten and stretch the dough to a 12 inch circle for a thick crust, a 13 inch circle for a medium crust, or a 14 inch circle for a thin crust.
Bake according to recipe.
For more pictures and information, please visit the original Pizza 101 - The Crust Blog Post.
