Pizza Dough(Ew)

* Exported from MasterCook *

PIZZA DOUGH (EW)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Active dry yeast
1 2/3 c (to 2 C) unbleached or all-
-purpose white flour
1 c Cake flour
1 t Salt

In a measuring cup or small bowl, sprinkle yeast ovr
1/4 cup warm water; stir until dissolved. In a mixing
bowl, combine 1 2/3 cups of the unbleached or
all-purpose flour, cake flour and salt. Make a well
in the center of the flour mixture and pour in the
yeast mixture. With a wooden spoon, gradually stir in
the flour, adding 3/4 cup warm watr as you mix. Turn
the dough out onto a lightly floured surface and knead
until very smooth, soft and no longer sticky, about 10
minutes, adding additional flour as needed to keep the
dough from sticking. (The dough should still be quite
wet, however.)

Set the dough in an oiled bowl and turn to coat
lightly. Cover with plastic wrap and let rise until
doubled, 2 to 2 1/2 hours.

About 10 minutes before baking pizza, turn the dough
onto the floured board, punch it down and knead
briefly. Use a pastry cutter or a thin, sharp knife
to divide the dough in half. (If you pull the dough
apart, you risk tearing the gluten strands.) Pat each
half into a ball and flatten into a disk. Proceed as
directed in any of the following pizza recipes. (The
dough can be made ahead, enclosed in a plastic bag and
stored in the refrigrator for up to 2 days or in the
freezer for up to 2 months. Defrost for at least 8
hours in the refrigerator and bring to room temp.
before using.)

Makes about 1 1/2 lbs. of dough, enough for two
12-inch pizzas.

Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399



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