Pizza Dough

Wayne's Version of Wolfgang Puck's Pizza Dough
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1 cup warm water
2 1/4 tsp active dry yeast
3 cups flour
1 tsp honey
2 TBS olive oil
1 tsp salt
2 TBS parmesan cheese
1 TBS oregano

If you're using a bread machine (which is what we recommend), then make sure you're just doing the dough setting. If not, then mix the items and let the dough rise for about an hour. First put the water and yeast together, topping with the 3 cups flour. At this point, it's best to start the mixing of the dough. This is to activate the yeast without killing by premature exposure to the salt. Then, after the flour and water make a paste, add the remaining ingredients. Mix well and let rise.

After it's risen, separate the dough into two balls. Dust a rolling pin and the dough with flour. Make them into whatever shape you want (round? square? hexagonal?). Cook for 9 minutes at 425 degrees and then flip before you add toppings. This certifies that the dough will be fully cooked.

This is the pizza dough we use. It isn't too doughy (which is what I like) but isn't dry at all (which is what Rebecca likes).