Basic Garlic Thin Crust Pizza Dough Recipe - Cooking Index
Basic Garlic Thin Crust Pizza Dough Recipe - Cooking Index
| 1 teaspoon | 5ml | Active dry yeast |
| 2 cups | 125g / 4.4oz | Bread flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 | Fresh garlic -- | |
| Minced or pressed | ||
| 2/3 cup | 157ml | Lukewarm water - plus 1 |
| tablespoon | 0ml |
[The original author's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand. Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the cookbook for any pizza-lover!]
If using a abm, add the ingredients in the order specified for your particular machine.
If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll. If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes.
For a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicker at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch.
Recipe By : Donna Rathmell German in "The Best Pizza is made at home"
Source:
Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
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