| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike01 |
1 |
servings |
INGREDIENTS
| 3 1/4 |
c |
Unbleached flour |
| 2 |
ts |
Salt |
| 1 |
c |
Warm water |
| 1 |
|
Envelope Active dry yeast |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
In a bowl, combine the flour and salt, and mix thoroughly. In a
separate stainless steel bowl, combine the water and yeast, and using
a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the
water into the center of the flour, and with a spatula, stir to
combine well into a sticky mass. Pour this mass out onto a
lightly-floured surface and begin to knead the dough by working the
dough with the heel of the palm of your hand. Push outward and pull
the inside edge over the top. Repeating the process over again to
create a smooth ball of dough free of stickiness. Place the ball of
dough into a clean stainless steel bowl that has been brushed with
the remaining 1 tablespoon of olive oil. Cover with a clean cloth and
let rise at room temperature for 1 1/2 hours or until it has doubled
in size. When the dough has risen it can be divided in half and the
two pieces formed into two balls which will later be patted into the
traditional pizza shape. This recipe yields two 12-inch pizza crusts.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A16 broadcast 03-09-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-15-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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