{"id":2793,"date":"1999-12-04T13:35:53","date_gmt":"1999-12-04T13:35:53","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/perfect-pizza-dough\/"},"modified":"1999-12-04T13:35:53","modified_gmt":"1999-12-04T13:35:53","slug":"perfect-pizza-dough","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/perfect-pizza-dough\/","title":{"rendered":"Perfect Pizza Dough"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 package fresh or dry yeast<br \/>\n1\/4 c. warm water<br \/>\n1 tsp. salt<br \/>\n1 Tb. honey<br \/>\n2 Tbs. olive oil<br \/>\n3\/4 c. cool water<br \/>\n3 c. all-purpose flour<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Dissolve yeat in 1\/4 c. warm water, &amp; let proof 10 minutes. Combine salt, honey, olive oil &amp; cool water in a small bowl<br \/>\n mix well. Place flour in a large bowl &amp; make a well in the center. Pour honey-water mixture &amp; proofed yeast into well. Slowly incorporate flour into wet ingredients, working outward from the center. When dough is formed, transfer to a lightly floured surface<br \/>\n knead until smooth. Place in a buttered bowl<br \/>\n let rest, covered, for 30 minutes. Divide dough into four equal parts. Roll into smooth, tight balls. Place on a flat dish, cover with a damp towel. Refrigerate at least 2 hours. One hour before baking, remove dough from refrigerator. Lightly flour work surface. Flatten each ball of dough into a circle about 6&#8243; in diameter, making the outer edge thicker than the center. Turn dough over &amp; repeat. Lift the dough &amp; gently stretch the edges, working clockwise to form a 7-8&#8243; circle. Before you are ready to bake the pizzas, preheat a pizza stone in a 500 oven for 30 minutes. Bake pizzas on the stone for 10-12 minutes. Serve immediately. Serves 4.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 package fresh or dry yeast 1\/4 c. warm water 1 tsp. salt 1 Tb. honey 2 Tbs. olive oil 3\/4 c. cool water 3 c. all-purpose flour<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-2793","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2793"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2793\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}