Homemade Pizza Dough

We have a part time maid that comes to the house once a week. We totally love her. Once she saw my pathetic attempt of growing extra store bought green onions in glasses of water, the next week not only did she brought me the proper onions but also planted them in two pots! She is also responsible for keeping the 12 pots of mother-in-law tongues in our bedroom nourished.

She's the epitome of pro-maid. One of her "bosses" (as she refers us whom she works for) in the building was leaving to France for good. Among the many things he gave her was a bag of farina flour. She knew I cook and so she gave it to me. Took me sometime to figure out what to do with them. I got confused by the different definition of farina flour on internet. Is it sooji? Semolina? Type 00 or 0? Anyway among all the Italian words on the package is the picture of pizza and croissant. That must be what it's for?

So that's how I came to use farina flour in this pizza dough recipe. I was going to use Peter Reinhart's Bread Baker's Apprentice but it's too intimidating for a beginner pizza dough maker. Not to mention I am always hesitant when it comes to making dough. Hence I resorted to something much less complicated from the net. I did steal some techniques Mr Reinhart offers in the book such as kneading with hand.

Ingredients:
(makes 4 (8") pizza)

• 1 teaspoon instant yeast
• 1 teaspoon honey
• 1 cup warm water
  
• 3 cups farina flour
  
• 1 teaspoon sea salt
  
• 1 tablespoons extra-virgin olive oil
  

1. In a small bowl, dissolve honey in warm water.
2. In a large bowl combine flour and salt. Add oil, yeast and honey water. Use one hand to mix the dough, and the other to turn the bowl, (turn in both direction) until the dough forms ball shape.
3. Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.
4. Divide the dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
   
5. Wrap the balls in plastic and refrigerate for overnight or up to 2 days.