Pizza Dough

Combine water, wine or beer (anything works here; I like red wine best), honey, yeast, and olive oil. Allow the yeast to soften and bloom for a few minutes. Add the flour, starting with about 3 cups, and the salt. Mix, adding flour as neccessary, to form a soft but not sticky dough. Knead until smooth. I use setting 4 on my Kitchenaid for about 5 minutes. Move the dough into an oiled bowl, cover, and let rise for 45 minutes.

After 45 minutes, place dough on a lightly floured surface and divide into the number of pieces you want. You can make one large pizza, two smaller ones, or 3 or 4 individual-sized pizzas. Shape each piece into a smooth ball, pulling under and pinching. Cover balls with a towel and rest for a few minutes while you get your toppings prepared.

Flatten dough with your fingers and top as desired. Bake in a very hot oven for about 15 minutes or until brown and crispy. I like a 450-degree oven with a pizza stone. Enjoy!