| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
(granulated or crumbled) yeast |
| 1/4 |
c |
Water (110 deg F) |
| 4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1 1/4 |
c |
Water (110 deg F) |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
From: bergstro@src.honeywell.com (Pete Bergstrom)
Date: Tue, 8 Mar 1994 18:26:30 GMT
This is my favorite. I got it from the canister of pizza yeast I bought at
Williams-Sonoma, although I don't think the particular brand of yeast is
critical.
Sprinkle 1 Tablespoon (granulated or crumbled) yeast into 1/4 cup of water
at 110 degrees F. Let this rest for 2 minutes before stirring. In a large
bowl, combine 4 cups of flour, 2 teaspoons of salt and the yeast-water
mixture. Add another 1.25 cups of water (110 degrees F) and 0.25 cups olive
oil. Mix and knead for 10 minutes total, then let rise to double it's
original size.
I usually get 6 eight-inch pizzas out of a batch of dough (they fit my peel
really nicely). I've often substituted 1 cup of whole-wheat flour in the
recipe in place of one cup of white flour, although it turns out to be a
tougher crust. (It's good - trust me) I also frequently add about a
Tablespoon of cracked black pepper to the dough. It complements the spicy
sauces I like.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”