| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads, Ethnic, Genie |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Fast rising yeast |
| 1 |
c |
Flour |
| 1 |
c |
Luke warm water |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 1/4 |
c |
Flour |
INSTRUCTIONS
In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt
and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft dough.
Knead until smooth and elastic. Place in a lightly greased bowl, turning
dough to grease all over. Cover with a tea towel and let rise in a warm
place for 1 to 1-1/2 hours or until dough doubles in size. Punch down and
divide dough in half.
Preheat oven to 425 F. Grease pizza pans and roll out dough on lightly
floured surface into a 12" circle. Place on pan. Let rise for 10 minutes.
Put on topping and bake according to recipe directions. OPTION: For a
crustier bottom, precook dough slightly (about 10 minutes or until edges
are lightly browned). Then put on topping and cook another ten minutes
until cheese is golden brown. TO FREEZE DOUGH: Spread dough onto pans,
cover with plastic wrap and freeze. Once frozen, put in plastic freezer
bag. Keeps well for one month. Thaw in refrigerator.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Feb
7, 1998
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