Pizza Dough #07
Ingredients
- 1 tb (granulated or crumbled)
- 2 ts Salt
- 1/4 c olive oil
- 1/4 c Water (110 deg F)
- 1 1/4 c Water (110 deg F)
- 4 c Flour
Instructions
- From: bergstro@src.honeywell.com (Pete Bergstrom) Date: Tue, 8 Mar 1994 18:26:30 GMT This is my favorite. I got it from the canister of pizza yeast I bought at Williams-Sonoma, although I dont think the particular brand of yeast is critical. Sprinkle 1 Tablespoon (granulated or crumbled) yeast into 1/4 cup of water at 110 degrees F. Let this rest for 2 minutes before stirring. In a large bowl, combine 4 cups of flour, 2 teaspoons of salt and the yeast-water mixture. Add another 1.25 cups of water (110 degrees F) and 0.25 cups olive oil. Mix and knead for 10 minutes total, then let rise to double its original size. I usually get 6 eight-inch pizzas out of a batch of dough (they fit my peel really nicely). Ive often substituted 1 cup of whole-wheat flour in the recipe in place of one cup of white flour, although it turns out to be a tougher crust. (Its good - trust me) I also frequently add about a Tablespoon of cracked black pepper to the dough. It complements the spicy sauces I like. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
