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Pizza Dough

1 1/2 cups all purpose white flour
1 1/2 cups bread flour
2 1/4 teaspoons yeast (2 1/4 tsps = 1 packet)
1 TBS honey
1 cup warm water
2 TBS olive oil (extra virgin)

Proof yeast with two teaspoons of flour. Stir flours to blend.
Mix honey and olive oil into proofed yeast. Slowly add yeast
mixture to flours, stirring to moisten flour evenly. If dough is
too dry, add a little additional water. Knead dough on floured
surface 7-10 minutes. Divide dough into two. Place in plastic bags
and refrigerate overnight. Take out dough about one hour before
ready to make pizza so to bring to room temperature.

Preheat oven to 450 degrees F. After one hour, press dough into
lightly greased or oiled pan. But the best preparation is to spread
a tablespoon or two of cornmeal on the pan to allow sliding the
pizza off.

Brush olive oil on what will be the exposed edge of the dough after
toppings are put on the dough. Cover and rest dough 10-20 minutes.

Put your toppings on the pizza dough. The best position for baking
pizza in my oven is in the middle, not near the top of the oven.
Put the pizza pan on the tiles for five minutes. Slide pizza out
of pan onto tile for a few more minutes.

Remove cooked pizza using pizza peel, or cookie sheet.

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