Pizza Dough#4

* Exported from MasterCook *

PIZZA DOUGH #4

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Warm water (110-115 degrees)
1 pk Active dry yeast
3 To 3-1/2 C flour
1/4 c Olive oil
1/2 ts Salt
1/2 ts Sugar

Ok, let's start with the basics here...pizza dough.
For this recipe there are only a few pieces of
equipment you will need to have. Youll need a large
mixing bowl and a wooden spoon (make sure it's a
WOODEN spoon!).

Begin by warming the mixing bowl by running warm water
into it. It is important that the bowl be warmed for
proper rising of the dough.

Pour the water into the bowl and sprinkle in the
yeast. Stir gently with fork until yeast is dissolved
and mixture is a light beige in color.

Add the olive oil, sugar and salt and stir gently
until well mixed.

Slowly add the flour, one cup at a time and mix into
the liquid with wooden spoon. When the dough begins to
pull away from the side of the bowl, flour your
counter area and begin to knead in remaining flour.
ONLY ADD AS MUCH FLOUR AS IS NEEDED TO MAKE THE DOUGH
WORKABLE.

When the dough is no longer sticky, STOP working the
dough! Overworking the dough will tend to make it
tough after cooking.

Place dough back into the mixing bowl and allow it to
rise for at least one hour.

The dough should now be ready for use. This dough is
designed for "thick" crust or deep dish pizza but will
work just as well for stuffed pizza.

A few tips for making dough...you can use a food
processor or mixer to make the dough but you will find
it is better (not to mention easier) to work the dough
by hand. DO NOT use water above 115 degrees as this
may kill the yeast. You can get by with a one hour
rise of the dough but to eliminate the yeast flavor it
is best to allow the dough to go through several
rises. After an hour or so punch into the middle of
the dough to cause it to "fall", repeat this process
two or three times before rolling (or spreading if
you're talented <g>) the dough. Be careful how much
you "work" the dough, the goal is



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