Pizza Dough4 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Warm water, (110 to 115 degrees f.) plus additional tablespoon if necessar
1 package: (1/4 ounce) active dry yeast, (2-1/2 teaspoons)
2 cup: All-purpose flour,
1 1/2 tsp: Salt,
Directions:
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"
on Apr 4, 1998
Source from luhu.jp
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"
Source from luhu.jp