| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
oz |
Package (2 1/2 teaspoons) active dry yeast |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Olive oil |
| 2 |
|
To 2 1/4 cup unbleached all-purpose flour |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water
for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup
lukewarm water, oil, 2 cups flour, and salt and blend mixt
ure until it forms a dough. Knead the dough on a floured surface,
incorporating as much of the remaining 1/4 cup flour as necessary to
prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth
a
nd elastic.
Alternatively, the dough may be made in a food processor. Proof the yeast
as described above and in a food processor combine it with the remaining
ingredients. Process the mixture until it forms a ba
ll, adding more water, 1 teaspoon at a time, if it is too dry, or more
flour, 1 tablespoon at a time, if it is too wet, and knead the dough by
processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to
coat it with the oil. Let the dough rise, covered with plastic wrap, in a
warm place for 1 hour, or until it is double in bulk, and punch it down.
The dough is now ready to be formed into pizzas.
Yield: Makes enough dough for one 14-inch pizza or four 7-inch pizzas
Recipe By : COOKING LIVE SHOW #CL8750
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 14:52:51 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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