| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
8 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 1 |
|
Cake yeast |
| 1 1/3 |
c |
Warm water |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Parmesan; grated |
|
|
Cornmeal |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Sun, 23 Oct 1994 21:52:00 +0000
Here are the three basic pizza dough styles. They use the same dough. The
variations are intended to accommodate the current trend to different
styles and thicknesses of pizza crust. Note: these are basic recipes and
are intended to used as the basis for personalizing. (See also "Thick Crust
or Pan Pizza Dough" and "Deep Dish Pizza Dough" recipes.)
Preheat the oven to 400 degrees. Place the pizza baking stone(s) or tile(s)
in the oven to be heated. Dissolve the yeast in the warm (85 degrees F)
water. Let stand without stirring until the mixture foams (8-10 minutes).
Combine the flour and salt in a bowl. Add the olive oil and yeast mixture.
Stir well. Add the grated Parmesan. Stir well. Cover the bowl with a cloth.
Let the dough rest about 10 minutes. Turn out onto a well floured board and
knead until smooth (about 10 minutes). Place the dough in a greased bowl.
Cover and let rise until doubled (about 2 hours). Punch down. Turn out onto
a floured board. Divide the dough into equal portions. Roll each portion of
the dough to a thickness of 1/4 ". Oil the (14") pizza pans. Sprinkle some
cornmeal on each. Form the pies in the pans, pinching the edges up a little
to hold the filling. Brush the dough liberally with olive oil. Spread the
sauce(s), seasoning(s) and topping(s) over the dough leaving the outer 1/2"
bare. Let the pies rest about 10 minutes. Remove the pies from the pans
and, using a pizza paddle, place on the baking stone(s). Bake until the
edges are light brown and the cheese is bubbly. Serve.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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