| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Pizza |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Unbleached white flour OR a mixture of white and whole wheat flour |
| 1/4 |
c |
Gluten flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/4 |
c |
Oil |
| 1 |
pk |
Yeast or 1 tablespoon bulk dry yeast |
| 1 1/4 |
c |
Warm water |
INSTRUCTIONS
Mix the seasonings and oil with the warm water. Add the flours and knead
until as smooth dough results. Allow to rise for 30 minutes or longer to
relax before spreading in a large Chicago style pan or 2 flat pizza pans.
Be sure to use the black pepper as it adds to the flavor. For Pesto crust,
add 2-4 tablespoons of pesto with the oil This makes a good dough in a
bread machine on the dough setting. Drizzle or brush a light coating of
olive oil over the crust. Add the tomato sauce and toppings. Bake until
just beginning to brown, and then add the cheese(s). This will tend to make
a less drippy sauce.
Posted to MC-Recipe Digest V1 #932 by "Ken and Mary Ann Vaugnan"
<kvaughan@ptialaska.net> on Nov 29, 1997
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