Yeast Dough

• Mill your hard white and Khorasan (Kamut) wheat berries into flour.
• Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
• To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
• After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
• Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball.
• Cover and proof for 1 hour or until the dough has doubled in size.
• After the dough has risen for 1 hour, it is time to roll it out.
• Divide the dough into 3 equal pieces. This recipe will make 3 large Pizzas!
• Roll all 3 pieces of dough out into 12"-14" round pizza crusts, based on your preferred thickness.
• Preheat oven to 350℉
• Brush crust with a thin layer of olive oil. I like to sprinkle dried herbs and garlic salt around the edges of the crust for extra flavor. You can sprinkle finely shredded parmesan or asiago cheese on the edges.
• Take a fork and prick the dough all over the center, leaving about 2" around the edges. Allow crust to proof for 20 more minutes until small bubbles begin to form.
• Bake for 10 minutes. At this point you can top and bake for 10-15 more minutes or wrap with plastic wrap and freeze.
• I usually bake 1 or 2 off for dinner and freeze the remaining crust.