| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 8 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 2 | tb | Olive oil (up to) |
| 3 1/2 | c | All-purpose flour; divided |
| 1 | pk | (0.25-oz) active dry yeast |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
(Recipes that call for the 15-inch round Baking Stone may also be prepared on the 12x15-inch Rectangle Baking Stone.) Heat water and oil to 120 degrees. Combine 1-1/2 cups flour, yeast, sugar and salt in a large mixing bowl. Add warm water mixture and beat with an electric mixer for 3 minutes. Stir in an additional 1-1/2 cups flour by hand to form a soft dough. Turn onto a floured surface. Knead dough for 10 minutes, adding the remaining 1/2 cup flour as needed to keep dough from sticking. Dough should be smooth and elastic, but not sticky when kneading is complete. Shape dough into a ball and place in a large greased bowl, turning dough over to grease top. Cover with a damp cloth. Let rise in a warm place until doubled in size, about 45-60 minutes. Preheat oven to 450 degrees. Punch dough down and divide in half. Dough may be frozen at this point for later use if desired. Press half the dough out into a 13-14 inch circle directly on the Baking Stone. A rolling pin may be used if desired. Form a thick ridge around the edge to hold the toppings. Prick the surface of the dough thoroughly with a fork. Par-bake the crust for 10-15 minutes until lightly browned. Add your favorite toppings and bake an additional 10-15 minutes until crust is crisp and cheese is lightly browned. Yields 2 crusts. THE PAMPERED CHEF BREAD AND PIZZA BAKING STONE RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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