Food recipes
Pizza Dough
Pizza Dough Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vitamin d wat...
Pizza Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
Mix the flour, yeast and salt together in a large mixing bow.
Stir in the olive oil and warm milk.
Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
Gradually add the warm water, mixing well to form a soft dough.
On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
*To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
These stayed fresh and were lovely with soup the next day.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
Mix the flour, yeast and salt together in a large mixing bow.
Stir in the olive oil and warm milk.
Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
Gradually add the warm water, mixing well to form a soft dough.
On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
*To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
These stayed fresh and were lovely with soup the next day.