Pizza Dough

Pizza is currently one of my favorite things to make. It is so versatile - from the traditional Margharita (sauce, fresh mozz and basil) to as complex as you want it (current favorite is pesto, mozz, mushrooms and prosciutto). Below is a recipe for pizza dough - it is a mix of a few different recipes, with credit to Mario Batali and Jamie Oliver for a lot of the influence.

Ingredients:
4 cups bread flour
3 cups white whole wheat or whole wheat flour
1 tablespoon salt
2 1/4 oz. packets of dry yeast
2 tablespoons honey
4 tablespoons olive oil
1/2 cup white wine (warmed)
2 cups water (warmed)

Warm the water to approximately 100 degrees (no hotter than 110 degrees or else you will kill the yeast) add the honey and then add the yeast and mix well. Warm the wine as well.

Mix all of the dry ingredients together in a large bowl and make a well in the middle. Pour in the water/yeast mixture, wine and olive oil, and with a fork, start to mix together and slowly incorporate the flour. Once the mixture gets thick, abandon the fork and get your hands dirty!

Work the dough with your hands until you pick up most of the flour, then transfer all the contents of the bowl to a clean work surface and knead for 10 minutes incorporating all the flour. The dough should be light and slightly moist (where it is tacky but doesn't stick to the counter). Add water or flour as needed.

Place dough in an oiled bowl, cover with a towel, put in a warm place to rise for 1-2 hours. Punch the dough down and cut into four pieces. If you are using immediately, work the dough into four medium size pizzas, allow to proof for 15-20 minutes, add toppings and bake (500 degrees). If you are making the pizzas later, mold into balls and put in the fridge. If saving for a later date, mold into balls and place in freezer.