I've already got my dough made. This evening we will roll it out into a yummy tomato-basil pizza. Pizza Dough
3 1/2 cups flour
1 cup hot water
2 Tbs yeast
1 Tbs honey
1/4 cup olive oil
In a large bowl combine water that is very warn to the touch with yeast. Allow to sit for about 5 minutes. Add honey and olive oil. Slowly add flour, mixing until well blended. Dough should easily fold into a ball. Add water or flour as needed to get the right consistency. Place dough on a lightly floured surface to kneed for about a minute. Return to the bowl and cover with a cloth. Allow to sit until you are ready to make the pizza. Dough will double in size in about 45 minutes, punch down and allow to rise again.
To roll out the dough into a pizza crust use a lightly floured surface. Spinning like they do at Pasquale's makes the dough round and even. It takes practice. A little corn meal on the pizza stone will keep it from sticking.
I like to sprinkle my dough with fresh basil or rosemary before covering with a sauce. I use a thin coat of the bruschetta topping and lots of fresh tomatoes and basil. Bill likes lots of grated cheese.
Bake in a hot oven @ 400 until done, about 15 minutes.