| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Water (+ 1 or 2 tbl. if the mixture looks dry & crumbly after the first 10 minutes of kneading) |
| 2 | tb | Olive oil |
| 1 | ts | Sugar |
| 2 | ts | Salt |
| 1/4 | c | Cornmeal |
| 3 | tb | Whole wheat flour |
| 3 | c | Unbleached white flour |
| 1 | tb | Yeast |
INSTRUCTIONS
(It sounds like that's what most of us have) Place all ingredients in machine, program for knead & first rise, dough, or manual, and press Start. Remove the dough from the machine and let it rest 10 minutes at room temperature. Baking instructions: If you have a pizza stone or tiles, place them on the middle rack of the oven. Preheat oven to 450. Sprinkle a wooden pizza paddle or a heavy-duty cookie sheet with cornmeal. Divide dough in 2 pieces. Use your hads or a floured rolling pin to form 1 piece into a flat 10- to 12-inch disk. Add the toppings of your choice, and either slide the pizza onto the hot stone/tiles or slide the cookie sheet into the oven. Bake 12-15 minutes, depending how thick you made the crust, or until pizza is cooked all the way through. (test the center with the point of a sharp knife.) TIP: chilled pizza dough is easier to work with -- oil large bowl, place dough in bowl after finished in machine. Cover tightly with plastic wrap and refrigerate from 2 hrs-overnight. Punch dough down & proceed as above. Variation: add 1 tsp. of a dried herb, e.g. oregano, thyme, basil with the ingredients. The cookbook has a page full of unusual flavor combinations, including roquefort, bacon & red onions; potatoes, dijon and swiss cheese; tuna, capers, lemon juice, black olives & anchovies. Use your imagination, or pick up a copy of the book! (Note: I find the cookbook's layout difficult to read. Thankfully the recipes are worth the extra effort!) Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings <GourmetGreetings@Prodigy.Net> on Mar 25, 1997
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