Backwoods Pizza Dough

So this is my mom’s recipes that she found in a cookbook somewhere and now it is a staple in our family’s weekly diet. We usually make a triple batch which will feed my family plus an about 8 hungry teenage boys. If you make this in a stand mixer it isn’t too much work to let it knead the dough a good majority. If you make the dough you can let it rise and then freeze it tightly wrapped plastic.

¼ oz dry yeast

¼ C warm water-out of tap

3 C flour

1 t salt

2 T EVOO (Extra Virgin Olive Oil)

1 T honey

¾ C cold water

Preheat oven to 250° before beginning. Dissolve yeast in warm water and let stand till bubbly. Combine rest of ingredients in blender; add yeast and stir to blend. Knead till smooth and glossy. Form a ball and oil the surface. Cover the bowl, turn off oven and place bowl in warm oven for an hour. It should double in size. When rolling dough out roll out thin and on corn meal. Bake pizza at 450° for 8-12 minute or until crust is crispy and done.