Title: Basic Pizza Dough
 Categories: Pizza
      Yield: 1 servings
      2 ts Active dry yeast
      1 ts Sugar
    1/3 c  Warm water (110 degrees F.)
  1 1/4 c  Warm water (110 degrees F.)
      2 ts Honey
  2 1/2 ts Salt
      2 tb Olive oil
           About 3 1/2 cups unbleached
  Dissolve the yeast and sugar in the 1/3 cup warm water.  Let it proof
  until puffy, about 10 minutes.
  Stir together the yeast mixture, remaining warm water, honey, salt,
  olive oil and 1 cup of the flour in a large mixing bowl.  Whisk until
  blended. Add remaining flour, a little at a time.
  Turn out the dough onto a floured board and let rest for 5 to 10
  minutes while you wash the bowl and rub it with a few teaspoons of
  olive oil. Then knead dough for 3 minutes.  Place dough in bowl and
  turn to coat it well with the olive oil.  Let rise for about 1 hour,
  or until doubled in bulk.
  Punch down dough.  At this point you may form the pizzas, or
  refrigerate the dough for several hours, well wrapped in plastic so
  it won't dry out. (Although a refrigerator rest is not necessary, it
  makes the dough easier to handle.)
  Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust
  San Francisco Chronicle, 2/6/91.

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