| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pizzas, Breads, Italian | 4 | Servings |
INGREDIENTS
| 1 | oz | Fresh yeast; -=OR=- Instant dry yeast granules |
| 1/2 | c | Milk; at room temperature |
| 3/4 | c | Warm water (125F) |
| 1/2 | ts | Salt |
| 3 | c | Unbleached white flour |
INSTRUCTIONS
IN A LARGE BOWL, dissolve the yeast in a mixture of the milk and water. Mix in the flour and salt to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy-duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap, and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. When ready to use, divide into 4 equal parts. Roll 1 into an 8-inch round. Top with favorite toppings and bake 10 minutes in 450F oven. Makes 4 Pizzas TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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