Basic Pizza Dough
 
michael lomonaco 
 
3-1/4 cup  unbleached flour
2 tsp  salt
1 cup  warm water
1 envelope  active dry yeast
3 Tbsp  olive oil
 
in a bowl, combine the flour and salt, and mix thoroughly. in a separate 
stainless steel bowl, combine the water and yeast, and using a whisk, add 2 
tablespoons of oil. let rest for 5 minutes. pour the water into the center of 
the flour, and with a spatula, stir to combine well into a sticky mass. pour 
this mass out onto a lightly floured surface and begin to knead the dough by 
working the dough with the heel of the palm of your hand. push outward and 
pull the inside edge over the top. repeating the process over again to create 
a smooth ball of dough free of stickiness. place the ball of dough into a 
clean stainless steel bowl that has been brushed with the remaining 1 
tablespoon of olive oil. cover with a clean cloth and let rise at room 
temperature for 1 1/2 hours or until it has doubled in size. when the dough 
has risen it can be divided in half and the two pieces formed into two balls 
which will later be patted into the traditional pizza shape. yield: 2 12-inch 
pizza crusts 
 
yield: 2 pizzas 
 
from: www.foodtv.com 
 
 
-- 
(ID: 13877) Mirror: rec.food.recipes: Wed, Mar 12, 2003


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