A delightful twist on traditional pizza dough, incorporating the subtle sweetness of honey and the complexity of wine.
In a mixing bowl, combine the warm water and wine with the sugar and yeast.
Ensure the liquids are warm, not hot, to activate the yeast effectively.
Let the mixture sit for about 5 minutes until it becomes frothy.
This step confirms the yeast is active and ready to use.
Stir in the honey and olive oil into the yeast mixture.
Mix thoroughly to incorporate the flavors evenly.
Gradually add 1 cup of flour and mix until a thin batter forms.
Adding flour gradually helps avoid lumps.
Add the salt and mix well.
Salt enhances the flavor of the dough.
Incorporate the remaining flour, a cup at a time, until the dough is too stiff to stir.
The dough should start to come together and pull away from the sides of the bowl.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Kneading develops the gluten, giving the dough its structure.
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45 minutes or until doubled in size.
A warm environment speeds up the rising process.
Punch down the dough, divide it into portions, and roll out into desired shapes.
Let the rolled-out dough rest for 15 minutes before adding toppings.
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