Food recipes
Backcountry Pizza Crust
Backcountry Pizza Crust Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking honey water, bottled, gene...
Backcountry Pizza Crust
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
Directions:
In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance.
Place dough in freezer-safe plastic bag and freeze.
Thaw, at room temperature, 30 minutes before preceeding.
).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
Directions:
In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance.
Place dough in freezer-safe plastic bag and freeze.
Thaw, at room temperature, 30 minutes before preceeding.
).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.