“This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.”
READY IN:
2hrs 30mins
SERVES:
6-10
YIELD:
1 crust (12 inch thick or 14 inch thin)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
  2. Allow to proof (sit) for 10 minutes.
  3. In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
  4. Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

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