Pizza Dough I Recipe - Cooking Index
Pizza Dough I Recipe - Cooking Index
| 3/4 cup | 177ml | Warm water - (110 to 115 degrees) |
| Plus an additional tbspn water - if necessary | ||
| 2 1/2 teaspoons | 12ml | Active dry yeast - (1/4 oz pkg) |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Salt |
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.
This recipe yields enough dough for four 12- by 6-inch oval pizzas.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9076 broadcast 03-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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