Name: Pasta Per Pizza
Ingredients: 1 ts Dried yeast; 1 1/2 c Warm water; 2 tb Olive oil; 1 1/2 ts Salt; 4 c Unbleached all-purpose flour

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Bakery, Italian, Vegetarian	2	Pizze

INGREDIENTS

1	ts	Dried yeast
1 1/2	c	Warm water
2	tb	Olive oil
1 1/2	ts	Salt
4	c	Unbleached all-purpose flour

INSTRUCTIONS

Stir the yeast into the water in a large bowl & let proof for 10 minutes.
Stir in the olive oil.  Whisk in the salt & add flour a cup at a time.
Knead until soft & velvety, about 10 minutes. Cover & let rise until
doubled. Punch dough down & divide it in half.  Roll halves into balls &
let them rise under moist cloths for 20 to 30 minutes. Use in the following
recipes. VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work
all day, reduce the amount of yeast & let rise slowly for 8 hours or so.
Ensure it is tightly covered. Use 3/4 c wholewheat flour with 3 1/4 c white
flour.

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