Basic Pizza Dough
INGREDIENTS:
2 ts Active dry yeast
1 ts Sugar
1/3 c Warm water (110 degrees F.)
1 1/4 c Warm water (110 degrees F.)
2 ts Honey
2 1/2 ts Salt
2 tb Olive oil
About 3 1/2 cups unbleached
-flour
2 ts Active dry yeast
1 ts Sugar
1/3 c Warm water (110 degrees F.)
1 1/4 c Warm water (110 degrees F.)
2 ts Honey
2 1/2 ts Salt
2 tb Olive oil
About 3 1/2 cups unbleached
-flour
Dissolve the yeast and sugar in the 1/3 cup warm water. Let it proof until puffy, about 10 minutes.
Stir together the yeast mixture, remaining warm water, honey, salt, olive oil and 1 cup of the flour in a large mixing bowl. Whisk until blended. Add remaining flour, a little at a time.
Turn out the dough onto a floured board and let rest for 5 to 10 minutes while you wash the bowl and rub it with a few teaspoons of olive oil. Then knead dough for 3 minutes. Place dough in bowl and turn to coat it well with the olive oil. Let rise for about 1 hour, or until doubled in bulk.
Punch down dough. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.)
Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas.
San Francisco Chronicle, 2/6/91.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Stir together the yeast mixture, remaining warm water, honey, salt, olive oil and 1 cup of the flour in a large mixing bowl. Whisk until blended. Add remaining flour, a little at a time.
Turn out the dough onto a floured board and let rest for 5 to 10 minutes while you wash the bowl and rub it with a few teaspoons of olive oil. Then knead dough for 3 minutes. Place dough in bowl and turn to coat it well with the olive oil. Let rise for about 1 hour, or until doubled in bulk.
Punch down dough. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.)
Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas.
San Francisco Chronicle, 2/6/91.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip