| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pizza, Dough | 2 | Pizzas | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | tb | Sugar |
| 1 | c | Lukewarm water |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | c | Olive oil |
INSTRUCTIONS
In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let rest until foamy, about 15 minutes. Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Make a well in the flour and add the yeast mixture; stir to combine. Add extra flour if the dough seems too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed. This should take about 5 minutes. Pat the dough into a ball, then put it into a large bowl and set it in a warm place (near the oven), covered with a clean towel. Let the dough rise for about 1 hour, or until it has doubled in bulk. Punch down the dough. Divide into two equal portions. Roll out the dough with a rolling pin on a lightly floured surface into a 12" circle. Sprinkle a bit of cornmeal onto a pizza paddle or a dark, heavy metal pan and put the dough on the paddle or pan. MAKES ENOUGH CRUST FOR 2 MEDIUM PIZZAS, 8 SLICES EACH. NOTE: The uncooked dough may be refrigerate overnight before proceeding with the pizza recipe, or kept frozen for as long as 1 month. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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