Wine Honey Pizza Dough Recipes

WINE & HONEY PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in the warm water and wine.
• Let sit for approximately five minutes, until yeast bubbles.
• Dissolve the salt in the 2 tablespoons of water.
• Stir honey and oil into yeast mixture.
• Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
• Stir in the salt and water mixture.
• Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
• Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
• It may be a bit sticky, that's fine.
• Spray a bowl with oil and place the dough in the bowl.
• Spray the top of the dough with oil and cover with plastic wrap.
• Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
• ***The more times you let the dough rise, the better it will be.
• If you can, punch it down after the first rising and let it rise again.
• Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
• Roll the dough out into rounds and let rest for 15 minutes.

HEARTS OF ITALY PIZZA W/WHITE WINE HONEY CRUST

Steps:

• For dough:.
• In large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
• Set aside to "proof" for a few minutes. Til it's foamy.
• And remaining warm water, oil, and white wine.
• With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
• Add salt, stir.
• Add rest of flour needed to make a stiff dough.
• *You may not need the last 1/4 cup if your weather is very humid.
• Turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
• Place in oiled bowl, turning ball of dough all around til all sides are oiled.
• Cover, let rise in warm place til doubled, about 1-1 1/2 hours.
• Punch down, divide dough in half.
• Press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
• *If only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
• **You will also only need half of the sauce and topping ingredients when making 1 pizza.
• In small bowl, mix sauce ingredients well. Set aside. (This will be thick.).
• In small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. Drain any grease, set aside.
• Divide sauce in half, and spread evenly on each pizza.
• Sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
• Sprinkle each with basil and oregano.
• Top each with thin slices of fontina.
• Sprinkle each with asiago.
• Lightly sprinkle each with cayenne.
• Sprinkle each very lightly with fresh cracked pepper. About 3-4 turns from a mill on each, or to your own liking.
• Bake in 400°F preheated oven for 25-35 minutes til done to your liking.
• Sprinkle each with toasted, chopped pine nuts.
• Let rest a few minutes, slice and serve!
• Note: To toast pine nuts.
• Place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. Longer if desired, but watch carefully so that you don't burn or over-toast them. Do this while the pizza(s) are in the oven. Remove nuts from pan, set aside til needed.

HONEY PIZZA DOUGH (AWESOME)

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
• In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
• Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
• The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
• Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
• Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
• Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
• At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
• To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
• I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

WHOLE WHEAT AND HONEY PIZZA DOUGH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
• Roll dough on a floured pizza pan and poke a few holes in it with a fork.
• Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.