Traditional Pizza Dough 1

* Exported from MasterCook *

TRADITIONAL PIZZA DOUGH 1

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Water (110 to 115 F.)
1/2 ts Sugar
1/2 ts Salt
1/2 pk Dry Yeast
1/4 c Warm Water (110 to
-115 Degrees F.)
1 tb Olive Oil (Room Temperature)
1 1/2 c Unbleached Flour
Additional Flour
Additional Water

HAND METHOD:

Pour the first 1/4 Cup of water into a medium bowl
and add the sugar and salt, stirring to dissolve the
sugar. Sprinkle the yeast over the water mixture,
stirring once to blend and let sit for 5 minutes until
the top is bubbly and the yeast has bloomed. Stir in
the remaining warm water and the oil. Place the flour
in a large bowl and add the water and oil mixture to
it. Stir, adding enough flour to make a soft dough
that will pull away from the sides of the bowl. If it
is too dry, add a little water a tbls at a time.

Turn the dough out on a well-floured work surface,
sprinkle the top with a little additional flour. Knead
until it become very springy, elastic and very smooth.
It should be light in weight, if it is heavy, you have
use too much flour and it will not raise properly.
Form into a smooth ball and let rest on the work
surface while you wash and clean the large bowl. Spray
with a non-stick spray. Put the ball of dough into the
bowl and turn it over to get some of the spray on the
top. Cover with plastic wrap or a warm, damp, clean
dishtowel. Let the dough rise in a warm, draft free
place until double in volume, about 1 1/2 to 2 hours.

If the dough rises before you are ready, punch it
down in the bowl by kneading making sure all of the
air is gone. Turn it over and reshape it into a ball
and let rise again. If the top is dry, use a little
olive oil to grease it. You can punch the dough down
and cover the bowl and keep the dough refrigerated for
up to two days before letting it rise at room
temperature.

For a thin, crisp pizza crust punch the dough down
and turn out and spread over a pizza pan or baking
sheet or a bakers peel. Cover with filling and
topping, baking at once.

For thicker, softer pizza crust punch the dough down
and turn out shaping as above and then cover lightly
with a clean dishtowel. Let rise about 30 minutes
before covering with filling and topping.

Makes enough dough for one 12 to 14 inch round pizza,
two 7 to 8- inch round pizzas or one oblong pizza, or
one dozen appetizer-sized pizzas.

From Pizza Cookery by Ceil Dyer.



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