| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Warm water; (110 to 115 degrees f.) plus additional tablespoon if necessar |
| 1 | pk | (1/4 ounce) active dry yeast ; (2-1/2 teaspoons) |
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon of water if too dry. On a lightly floured surface knead dough about 10 minutes or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.) Put dough in a very lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place 1-1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12 by 6-inch oval pizzas. Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9076 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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