| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
1 |
Crust |
INGREDIENTS
| 4 1/2 |
c |
Flour (high gluten recommended) |
| 1 |
pk |
Dry yeast |
| 1 |
ts |
Salt |
| 2 |
c |
Warm water |
| 2 |
tb |
Vegetable or olive oil |
INSTRUCTIONS
Mix 2 cups of the flour, the yeast and salt. Add the water and oil, and mix
thoroughly. Slowly add the remaining flour until the dough can be worked by
hand. Knead thoroughly. Allow to rise for 30 minutes.
After the rising time, roll out the dough to fit whatever pizza pan or
baking dish you prefer. Top as desired, then bake completed pizza for 12 to
14 minutes at 475° F, testing for doneness after 10 minutes.
Additional note: Since I originally found this recipe, I've learned that a
pizza stone is by far the best way to bake a pizza at home. Follow the
directions that accompany the stone, but typically you need to preheat both
the oven and the stone (i.e., put the stone in the oven in its final
position while preheating the oven) for at least 20 minutes before placing
the pizza in the oven to bake. The crust should come out just great!
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 24, 1998
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