This is the best pizza crust I have ever eaten. Hands down.
White wine and honey pizza dough(adapted from Girl Versus Dough)
- 6 tablespoons warm water
- 2 tablespoons white wine
- 3/4 tsp active dry yeast
- 1 tsp honey
- 1 tsp salt
- 1 tablespoon olive oil
- 1 1/2 cups flour
In a large bowl, combine water, white wine and yeast. Whisk until yeast dissolves.
Add honey, salt and olive oil. Stir to combine.
Add flour and work with fingers until dough comes together. On lightly floured surface, knead for about 2 minutes or until dough smooth and elastic.
Put kneaded dough into a lightly greased bowl, cover and let rise until doubled in size. This should take about 1-2 hours.
Preheat oven to 500F. Put dough on lightly greased cookie sheet and use fingers to spread out. Then use rolling-pin to roll out to desired thickness.
Top with desired toppings. Like sauce and baby portabellas:
Then add some pre-cooked eggplant and zucchini:
Then top with slices of havarti:
Cook for 10 minutes or until crust is golden brown:
Enjoy with an ear of corn and kale salad:
This pizza was so good that Brian and I couldn’t stop eating it. I made the pie for lunch and by 6pm that day we had polished off the entire thing. Granted, I don’t think we ate dinner that day as we were stuffed. I can’t wait to make this crust again.