| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbara3 | 1 | servings | ||
INGREDIENTS
| 6 | lb | Pizza flour |
| 16 | oz | Water; (110 degrees) |
| 32 | oz | Cold water |
| 4 | tb | Dry active yeast |
| 1 | 4 ounces can olive oil mix | |
| 4 | oz | Honey |
| 4 | oz | Sugar |
| 2 | ts | Salt |
INSTRUCTIONS
Pre-weigh and measure all ingredients before starting. Add 110-degree warm water to warm mixing bowl. Add yeast and honey. Let it set 2 minutes to activate. Add cold water and olive oil. Add all dry ingredients, stir with hand. Knead dough until smooth and it stretches and pulls easily (may take 9 to 10 minutes). Rub hands with canola olive oil and remove dough from mixing bowl. Knead dough with oiled hands for 1 minute. Form into large round mass, cover with towel - stand 5 minutes. Cut into six 1/2 ounce pieces. Roll on floured surface into round balls. Place on lightly floured trays, refrigerate. This dough can be used in your favorite pizza recipes . . . follow those recipes for further directions using this dough mixture. Recipe submitted by Kelley Allen, Executive Chef at Cino Grille. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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