There is great satisfaction in offering guests bread that you have made yourself. Making bread at home may seem intimidating to the uninitiated, but here is a recipe that will dispel any fear. This is a forgiving dough that takes little time to rise. The recipe calls for a minimalist approach, dressing the bread only in olive oil, salt and sugar. It is a great base for your pizza fantasies.
Rioja Pairing: This is a very neutral dish, so it can be served with just about any wine you like, even the wine you used for the base of the dough!
In a large bowl, place wine, 3/4 cup warm water, yeast and honey; stir until dissolved. Let sit until mixture is frothy (this means the yeast is alive), about 10 minutes. Add 1 teaspoon of the salt and 1 tablespoon of the olive oil; mix well to combine.
To yeast mixture, add 1 cup of the flour; mix with wooden spoon, the consistency will be loose. While stirring, add remaining flour 1/4 cup at a time. Bring dough together by hand. On a clean, flour counter top or wooden board, turn out dough. Knead until dough is smooth and firm, about 8-10 minutes.
With stand mixer:
Fit stand mixer with dough hook. In bowl of mixer on low speed, add yeast mixture and 1 cup flour. Continue adding flour 1/4 cup at a time until 3 three cups have been added. Raise speed to medium-high; mix until dough is smooth and firm, about 6 minutes.
Coat a large bowl with 1 tablespoon olive oil, add dough; cover bowl with plastic wrap. Place bowl in warmest part of the kitchen; allow dough to rise until double in size, about 45 minutes. Divide dough into 2 pieces.
Start fire about 1/2 hour before cooking pizza. To determine if the fire is the right temperature, hold your hand AT LEAST 5 inches above the grill; if 3 or 4 seconds is the longest you can hold it there, the grill is hot enough.
Oil a baking sheet; with hands, spread and flatten dough until desired size and shape; thickness of dough should be uniform.
Place dough on grill; sprinkle with salt. Cook until puffy, about 1 minute; turn over; cook anothter 3 minutes, rotating dough constantly to keep from burning. Remove from grill; garnish with salt and sugar; serve immediately.
Put pizza stone in oven; heat oven to 425 degrees. Sprinkle counter top or cutting board with ¼ cup flour; roll out ½ half of dough into a 14-inch circle; keep remaining dough covered and set aside. Transfer rolled out dough to pizza stone; brush with olive oil; cook 10-12 minutes. Garnish with salt and sugar; serve immediately.