Pizza Crust
 
here is a recipe i copies years ago from the newspaper, it's wolfgang 
puck's 
recipe, used it and love it!: 
 
puck's pizza dough 
serves: 12 
 
2 cup  all purpose flour
1 tsp  salt
1 Tbsp  honey
2 Tbsp  olive oil
3/4 cup  cool water
1 package  fresh or dry yeast
1/4 cup  warm water
 
make a well in the center of the flour. add the wet ingredients and 
dissolved yeast in the water (last 2 ingredients). work the flour into the 
wet ingredients, working from the center outward. when the dough forms, 
knead it on a floured surface. place in a greased bowl, and allow dough 
to rest, covered for 30 minutes. divide dough into 4 parts and roll each 
into a ball. place on a flat sheet, cover with a damp towel and 
refrigerate. one hour before baking, let the dough come to room 
temperature. lightly flour a work surface. flatten each ball into a 
circle, about 6 inches in diameter, making the outer edges thicker than 
the center. turn the dough over and repeat. lift the dough from the work 
surface and gently stretch the edges, work clockwise to form a 7-8-inch 
circle. place the circles on a baking sheet and build pizzas as desired. 
 
[note: i put oil and bake the until lightly brown, then pile pizza 
ingredients on. this makes for a non-soggy pizza] 
 
-- 
(ID: 10668) Mirror: rec.food.recipes: Mon, Sep 29, 2003


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