Pizza A La Spago Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
3/4 cup: Warm tap water, 110 to 115 degrees
1 tbsp: Honey,
3 cup: , (approximately) all-purpose flour
1 tsp: Salt,
5 tbsp: Olive oil, plus 2 Tbsp additional to brush over dough
Directions:
Yield: dough for 1-15 inch pizza crust
1. Dissolve the yeast in the water along with the honey.
2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil
with a wooden spoon. Mix well.
3. Add a second cup of flour and continue mixing until the dough
forms a soft sticky mass and comes away from the sides of the bowl.
4. Flour the work surface and your hands and turn the dough out of
the bowl. Continue kneading in the remaining flour until the dough
is smooth and elastic.
5. Put the dough in a oiled bowl and seal the bowl tightly with
plastic wrap. Let the dough rise in a warm place for 30 to 45
minutes, or until it has nearly doubled.
6. Punch down the dough, knead it briefly, and divide it into 4 equal
if making 4-9 inch pies. Refrigerate for 15 minutes before using.
Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
Source from luhu.jp
1. Dissolve the yeast in the water along with the honey.
2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil
with a wooden spoon. Mix well.
3. Add a second cup of flour and continue mixing until the dough
forms a soft sticky mass and comes away from the sides of the bowl.
4. Flour the work surface and your hands and turn the dough out of
the bowl. Continue kneading in the remaining flour until the dough
is smooth and elastic.
5. Put the dough in a oiled bowl and seal the bowl tightly with
plastic wrap. Let the dough rise in a warm place for 30 to 45
minutes, or until it has nearly doubled.
6. Punch down the dough, knead it briefly, and divide it into 4 equal
if making 4-9 inch pies. Refrigerate for 15 minutes before using.
Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
Source from luhu.jp
Tags
Pizza