Yield: Makes 2 pizzas

Honey, Chardonnay & Garlic Herb Pizza Dough with Parmesan & Asiago

Honey, Chardonnay & Garlic Herb Pizza Dough with Parmesan & Asiago

Ingredients

  • 1 (1/4 ounce) packet active dry yeast, or 2 1/4 tsp. dry yeast
  • 1 cup warm water
  • 1/4 cup white wine, room temp
  • 1 tablespoon real honey, I like Sue Bee's Clover Honey
  • 1/4 cup olive oil
  • 4 1/2 cups all-purpose flour, divided
  • 1/2 tsp. garlic salt
  • 1/2 tsp. garlic powder
  • 1/3 cup finely grated parmesan
  • 1/3 cup finely grated asiago
  • 2 tsp. dried oregano
  • 2 tsp. dried basil

Instructions

  • In small 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 10 minutes in oven with light on until it's foamy.
  • Whisk in remaining warm water, oil, and white wine.
  • Pour into mixer bowl, beat in 1 1/2 cups flour until smooth, continue beating for about 2 minutes longer. Add garlic salt and garlic powder, mix in.
  • Add 2 cups flour plus the cheeses and herbs. Beat in well.
  • Add last cup of flour to make a stiff dough. You may not need quite all of it. I just leave some that I know isn't needed in the bottom of the mixer. *If it's really dry in your area, you may not need but a few tablespoons. Or even just a fourth to half of it depending on the humidity level. (I've never needed all of it, but if it's EXTREMELY humid where you are, you might).
  • Turn out onto lightly floured board, knead well until smooth and elastic, 5-8 minutes, forming a ball.
  • Place in oiled bowl, turning ball of dough all around until all sides are oiled and inside of bowl is oiled. (About a tablespoon of olive oil or a bit less.)
  • Cover, let rise in warm place until doubled, about 1-1 1/2 hours. (*I always let mine rise in my oven with the light on. It makes for a nice, warm, draft-free place to rise doughs.)
  • Punch down, divide dough in half. Flatten into two disks.
  • Press onto 2 lightly oiled and lightly sprinkled with cornmeal metal pizza pans making 1/2" high borders on each.
  • *If only wanting to make 1 pizza, oil second ball or disk of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze until needed.(*Thaw in fridge for 8 hours or overnight to use.)
  • Top pizza(s) with whatever sauce, ingredients, and cheese you'd like, pop into preheated 400 degree oven for 20 minutes, reduce heat to 375 and bake another 5 minutes for a crispy crust. *Or 375 degrees for 23-25 minutes for a softer, more dense crust.
  • Let pizza(s) rest at least 5 minutes before slicing.
  • Makes enough dough for two 12"-14" pizzas. (*My old pan is 13").

    • Notes

    Please see my Heirloom Italian Tomato Sauce for a great pizza sauce to use!

    Toppings used were: 1 lb. Mozzarella per pizza (plus a little grated asiago and parmesan and some garlic salt, basil and oregano on top), Johnsonville's Hot italian Sausages (grilled then sliced), mushrooms, fresh pepper rings, fresh pineapple chunks, pepperoni slices, and black olive slices.