Traditional Pizza Dough

* Exported from MasterCook *

TRADITIONAL PIZZA DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
2 3/4 c Bread flour
1 t Salt
1 t Active dried yeast
1 t Sugar
3/4 c Warm water (about)
1 tb Olive oil

In a small bowl, combine yeast, sugar and 1/4 cup
water; leave until frothy. Add yeast liquid to flour
with remaining water and oil. Mix to a soft dough;
knead on a floured surface 10 minutes until smooth.
Place in a greased bowl; cover with plastic wrap. Let
rise in a warm place 45 minutes or until doubled in
size. Punch down dough and knead briefly. Oil an
12-inch pizza pan. Place dough in center of pan; press
out to edges with you knuckles. Pinch up edges to
make a rim. Use as directed in recipe. VARIATIONS: If
perferred, bake in a 14" x 10" jellyroll pan, or as 4
individual pizzas. Herb or Nut Pizza Dough: Knead 2
tablespoons chopped fresh herbs (or 1 tablespoon dried
herbs) into the dough. If prefered, knead 1 ounce
chopped walnuts into the dough. Whole-Wheat Pizza
Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup
wheat germ. Add extra water as required to form a soft
dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread
flour and 1/3 cup cornmeal. Source: The Pizza & Pasta
Cookbook, Contributing authors: Sarah Bush and
Lesley Mackley with more than 500 color illustrations



- - - - - - - - - - - - - - - - - -