| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
Bread |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 1 |
c |
Cold water |
| 1 |
pk |
Yeast |
| 1 1/2 |
tb |
Sugar |
| 3 1/2 |
c |
Flour |
| 1 1/2 |
c |
Corn meal; white |
| 1 1/2 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 3/4 |
c |
Cold water |
| 1 |
pk |
Yeast |
| 1 1/2 |
ts |
Sugar |
| 3 |
c |
Flour |
| 1 |
c |
Pasta flour |
| 3/4 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
REGULAR DOUGH
SICILIAN STYLE DOUGH
From: eisen008@gold.tc.umn.edu ("Andrew J. Eisenzimmer")
Date: Sun, 23 Oct 1994 21:47:00 +0000
Mix the warm water, 1 tsp. sugar and yeast and let stand for 5 minutes; in
a food processor fit steel or plastic dough blade; to the work bowl add the
remaining sugar, flour, corn meal (or pasta flour) and salt; turn the
machine on and off to mix the ingredients; with the machine running, slowly
add the olive oil and the yeast mixture; with the machine continuing to
run, slowly add the cold water until the dough forms a ball; continue to
process the dough for about one minute or until kneaded; remove dough from
work bowl and knead it by hand in a ball; place dough in a lightly oiled
bowl and place in warm place to rise; let rise for 45-60 minutes; remove
from bowl and punch down; return to bowl for second rise, 30-45 minutes.
Stretch or roll the dough to form a pizza crust 14-16 inches in diameter.
Top with ingredients and bake at 400 degrees 15-20 minutes. Makes one
Pizza.
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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