| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Plain flour (or half and half white and wholemeal) (up to) |
| 3/4 |
c |
Warm water |
| 1 |
pk |
Yeast (or 2 tsp) |
| 1 |
ts |
Sugar |
| 1 |
tb |
Olive oil; about |
INSTRUCTIONS
From: med@cltr.uq.oz.au (Marion Diamond)
Date: Sat, 14 Aug 1993 05:55:01 GMT
My recipe takes about 20 minutes to cook, at 425-450 degrees, but it does
depend on the pan you're using - I find a ceramic pizza pan cooks the dough
much better than a tin pan, which can leave a soft bit in the middle.
Mix yeast into warm water. Leave the yeast 5-10 min to bubble and add to
the flour, with about 1 tablespoon of olive oil. Mix roughly in a bowl,
then put in the food processor, and process, adding a LITTLE more water if
it won't form a ball. Turn out in the bowl, which has had a teaspoon of
olive oil put in it. Roll the ball in the oil, cover loosely, and leave
until risen (depends on the weather, but I find an hour is enough).
Spread out in your pizza platter (ceramic if possible, see above), and it
will begin to rise again while you potter around the kitchen, finding
whatever ingredients are available to make fridge pizza.
Cook about 20 minutes - I've never had any problem with anything burning,
except maybe the odd mushroom.
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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