Traditional Thick Crust Dough For Convection Oven
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- Yield: 8 servings
Stir together the water, yeast and honey and set aside 3-5 minutes until frothy. While yeast mixture rests, combine flour and salt on a work surface and make a well in the middle of the mixture. Add wet ingredients, except olive oil, to the center of the well and begin combining with the flour little by little. Don’t worry if the well breaks and some of the wet ingredients spill out the side. Just continue adding flour until a soft dough forms. Once the ingredients have come together in a solid mass, knead the dough for 10 minutes, flouring the work surface as needed to avoid sticking, until it becomes smooth and elastic.
Place dough into a bowl well oiled with olive oil and turn to coat. Set bowl in a warm place, cover, and let stand for 1-1½ hours or until the dough has doubled in size.
Turn out dough onto a floured work station and separate to create two balls of dough of equal size. Cover loosely with plastic or towel and set aside for 10 minutes. Dough at this point can be rolled out and used or can be left for about an hour or until doubled again in bulk in order to achieve a thicker, chewier texture.
If you plan to use your dough later, you can cover it with plastic wrap and store in the refrigerator for up to three days. Remember that when you are ready to use your dough you should let it return to room temperature before handling or rolling out.
Otherwise, if you want to continue with your dough immediately, remove covering and stretch dough balls into two ½” thick rounds (or to the thickness desired). In order to get a bit more bulk in the crust, place the rounds on a cookie sheet and let rise for another 20-30 minutes before continuing.