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For the crust:
1 1/4 cups warm water(100-110 degrees F, you don’t want hot water as it could kill the yeast when it’s added).
1/2 teaspoon active dry yeast.
1/2 teaspoon honey.
1/2 tablespoon fine sea salt.
3 1/3 cups bread flour.
Combine water, honey, and sea salt in a small bowl. Add yeast, and let sit for 5 minutes before stirring. In a large bowl, add bread flour and make a well in the center for adding the small bowl ingredients.
Mix all ingredients together in the large bowl. Knead the dough together, and let rest at room temperature for 4 hours.
Remove dough from the large bowl, and divide in half(this recipe makes two 13 to 14 inch crusts).
Fold each of the dough halves 8 times. You can use both halves for 2 pizzas(or use one today and freeze the other). Place each of the dough halves in a separate container(lightly greased with olive oil for easy removal).
Each dough half should be refrigerated overnight to allow cold fermenting of the dough. Remove dough from refrigeration 1 hour before baking, and leave at room temperature.
The dough will now be ready for stretching, and toppings added.
Dinner earlier was Red Beans and Rice, served with Southern-style collard greens and Mrs B's Jalapeño Cornbread. Pinot noir vino to drink. Dessert, a piece of dark chocolate.
Crab cakes and spaghetti last night. Tonight I am making my husband 2 fried catfish filets and fried rice. I got an individual chicken pot pie from a local butcher and I will bake that in the oven. (Crust not cooked)
I had a big family party this weekend so have a LOT of food left over -- most notably some higher quality chicken fingers and baked chicken cutlets (bought for the children). So tonight I will have the baked chicken fingers, a big chopped salad and some leftover baked pasta with a simple tomato sauce. Homemade cookies, brownies and coconut cake are available for dessert -- I will have a very small piece of the cake and going to FREEZE everything else.
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