-
1
To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
-
2
For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
-
3
Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
-
4
bowl, but not the bottom. When this happens, no more flour.
-
5
Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
-
6
Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
-
7
at room temperature.
-
8
Turn dough out onto lightly oiled surface, divide into 2 balls.
-
9
Transfer balls to lightly floured surface, dust lightly with flour,.
-
10
cover with plastic and let rise 1 1/2 hours.
-
11
Make skins from balls. This dough makes 2 13 - 14 inch pies.
-
12
Do not use a rolling pin when forming your skins it will stretch the dough.
-
13
far too much. I use a slap and then stretch over the backs of my hands.
-
14
Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.
