11831 Basic Pizza Dough 1 hr 15 mins 1 pound 6 ounces Tue Apr 08 17:55:42 -0700 2008 Tue Apr 08 17:55:42 -0700 2008 Hack http://www.chow.com/recipes/11831 Wed, 09 Apr 2008 00:55:42 GMT With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It works great not only for pizza, but also for focaccia, calzones, or even cut into strips, topped with crushed anise, and baked for a snack.

Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).

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  • Combine water and milk in a small bowl; sprinkle yeast on top. Set aside to rest until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
  • Whisk together flour and salt in a large mixing bowl to break up any lumps and evenly combine. Make a well in the center, and pour the yeast mixture into the well. Mix just until the dough begins to come together.
  • Turn dough out onto a floured surface, and knead vigorously until it is elastic and smooth, about 10 minutes.
  • Form dough into a ball and place in a large oiled mixing bowl; cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 minutes. Once the dough has risen, punch it down to deflate, then shape and bake it as desired.
    • ]]>     http://www.chow.com cap4life 55 Project 3/4 cup tepid water (about 105°F to 115°F)

    ]]>     1/4 cup tepid whole milk (about 105°F to 115°F)

    ]]>     1/2 ounce active dry yeast (2 [1/4-ounce] packets)

    ]]>     3 cups all-purpose flour

    ]]>     1 teaspoon kosher salt

    ]]>     2 tsp honey

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