| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Ethnic, Main dishes | 6 | Servings | ||
INGREDIENTS
| 1 | pk | Baker's yeast |
| 2 1/2 | c | All-purpose flour |
| 1 | c | Water; lukewarm |
| 1/4 | ts | Sugar |
| 2 | ts | Salt |
| 2 | tb | Olive oil |
INSTRUCTIONS
Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes. Combine flour, salt, dissolved yeast, and remaining water. Stir in enough additional flour to form a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Turn into greased bowl, turn to coat all sides of dough with grease. Cover and allow to rise in a warm place until double in bulk, about 45 minutes. Punch dough down and divide in half. Form each half into a ball and roll out to fit two 12 inch pizza pans. Top as desired. Place pans on bottom of preheated 400° oven and bake 10-15 minutes. NOTES : As with all breads, amount of flour will vary. Start with 2-1/2 cups and increase to 3 cups, if necessary. Quickly made in a food processor. Recipe by: Elizabeth Powell Posted to Bakery-Shoppe Digest by "Teresa Crawford" <tsplace@gte.net> on Feb 5, 1998
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