Here was a perfect example of how a typo error really is a big deal! My original recipe said to drizzle the OIL in at the end til dough is combined, and well, it just made a HUGE mess and about fried the food processor!
2 to 2 ½ cups of flour
½ tsp fast acting yeast
½ tsp honey
½ tsp salt
¾ cup water (more or less)
¼ cup olive or canola oil
Mix all except the water and oil in food processor. Pour in oil and process til combined. With motor running, slowly add water til a ball forms and the dough has come together. May need less water, may need more. Allow to go around a few times til all in one ball.
Place on a lightly floured surface and knead til smooth and elastic. Place in Ziploc, and toss in fridge til ready to use, up to 48 hours.
Once ready to use, preheat oven to 425 with a pizza stone on the lower rack. Allow dough to lose chill before attempting to roll out. Divide dough in half. My original recipe says to roll out on parchment paper and trim paper around the crust, decorate and place on stone, cook for 10 to 12 minutes BUT I have not done it that way. Rather, I put mine on a pizza pan & bake on top of the stone. Could be why I never get a super crispy crust.
*I like this dough recipe to use with the pepperoni Stromboli
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