Pasta Per Pizza

* Exported from MasterCook *

PASTA PER PIZZA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Dried yeast
1 1/2 c Warm water
2 tb Olive oil
1 1/2 ts Salt
4 c Unbleached all-purpose flour

Stir the yeast into the water in a large bowl & let
proof for 10 minutes. Stir in the olive oil. Whisk in
the salt & add flour a cup at a time. Knead until soft
& velvety, about 10 minutes. Cover & let rise until
doubled. Punch dough down & divide it in half. Roll
halves into balls & let them rise under moist cloths
for 20 to 30 minutes. Use in the following recipes.
VARIATIONS: For Neapolitan Pizza, omit the oil.
If you are at work all day, reduce the amount of yeast
& let rise slowly for 8 hours or so. Ensure it is
tightly covered. Use 3/4 c wholewheat flour with 3 1/4
c white flour.



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