Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Sponge Dough

List of Ingredients




Sponge Dough
Ingredients:
1 tsp. active dry yeast
3 cups bread flour
1 1/4 cups lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 tsp. salt
1 Tbsp. olive oil

Crisco (for greasing pans)
Preparation:
Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in
a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil, and dough sponge. Mix in
remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Use following Rise Method I or II:

Rise Method I (normal): Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in
a warm place. Punch dough down and divide in half. Dust dough portions with flour and put in ziploc bags in the freezer for 30
minutes (stops rising) and then move to refrigerator until ready to use.

Rise Method II (refrigerator): Divide dough in half. Dust dough portions with flour and put in ziploc bags in the refrigerator for two
days.

Remove dough portion from refrigerator when ready to shape into crust. Punch down dough thoroughly and spread/stretch dough
portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen.
Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is
golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

This recipe makes 2 13" crusts.

Recipe