This recipe goes with Smoky, Spicy Pizza, Barbecue Chicken Pizza, Individual Bacon-and-Egg Pizzas, Hawaiian Pizza, Roasted Red Pepper, Feta and Hummus Pizza, White Pizza, Margherita Pizza, Mushroom, Pepper, Olive and Capers Pizza
All You APRIL 2013
1. Put flours, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix. Combine oil, honey and 1/2 cup warm water (between 105° and 115°F) in a small glass or measuring cup. With food processor motor running, slowly pour water mixture through feed tube; process until a ball of dough forms. Let it run until dough is smooth, about another minute. Dough should be slightly tacky but not too sticky. If necessary, add a little flour, one tablespoon at a time, and let it run for a little longer.
2. Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45 minutes.
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