| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 4 | Servings | ||
INGREDIENTS
| 2 | ts | Yeast |
| 1 1/2 | c | Warm water |
| 4 | c | Flour |
| 2 | ts | Salt |
| 1/2 | c | Olive oil |
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 "Regular Crust Pizza Dough" and "Thick Crust or Pan Pizza Dough" recipes.) Preheat the oven to 425 degrees. Dissolve the yeast in the warm (105 degrees-115 degrees) water. Combine the flour and salt in a bowl. Add the yeast mixture and the olive oil. Mix thoroughly. Turn the dough out onto a well floured board. Knead until smooth (about 10 minutes). Place in a greased bowl and let rise until doubled (about 1 hour). Punch the dough down. Roll out to a thickness of 2". Place in an oiled deep dish Pizza Pan (any reasonably deep sided (3 1/2" or more) ovenproof round pan 14" or so in diameter), pushing the dough up and above (over) the sides. Brush generously with olive oil. Add the sauce(s), seasoning(s) and topping(s), up to (but not onto) the dough on the sides of the pan. Bake until the cheese is bubbly and the crust is golden. Serve hot. 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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