Our Favorite Pizza Dough Recipe
- 1 ⅓ c. warm water
- 1 t. honey
- 1 package dry yeast
- 3 to 4 c. bread flour
- 2 T. olive oil
- 2 t. salt
In 1/3 cup warm water, dissolve the yeast and honey and let stand for 5 minutes. Add 2 cups of the flour, 2 tablespoons oil, 1 cup warm water and salt; mix well. Add more flour, 1/2 cup at a time, mixing well until it holds together in a rough mass (I usually only use 3 cups of flour to this point).
Place 1/2 cup of flour on a hard surface and knead the dough until it is smooth and elastic.
Place in an oiled bowl, cover with plastic, and let rise until double in size, about two hours at the minimum. Once it has doubled, punch it down with your fist and divide into two balls.
Roll the dough out on the pizza pan to create about a 14 inch pizza disc. This recipe makes two discs.
In this recipe Chef teaches us to make a simple pan sauce. Sauté to develop fond (incredibly flavorful stuff stuck to the pan) add some aromatics, loosen fond with wine, reduce liquid over heat, finish with butter and fresh herb. For this recipe—tarragon!
Not your typical wild rice soup, Chef Kurt’s version is loaded with vegetables and grains. And deliciousness! Soups in general are flexible. Feel free to switch out the veggies to whatever suits you. Add this one to your repertoire of warm, cozy meals!