Food recipes
Pizza Dough Rounds
Pizza Dough Rounds Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal,...
Pizza Dough Rounds
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking
Directions:
Place 1/4 cup warm water in medium bowl.
Sprinkle yeast and sugar over; stir to blend.
Let stand until very puffed, about 6 minutes.
Mix both flours, cornmeal, and salt in processor.
Mix 3/4 cup warm water and 2 tablespoons oil into yeast.
With machine running, gradually add yeast mixture to dry ingredients.
Mix until dough just comes together, adding more water by teaspoonfuls if needed.
Process 1 minute.
Transfer dough to lightly floured work surface.
Knead 1 minute.
Lightly brush large bowl with oil.
Transfer dough to prepared bowl; turn to coat.
Cover bowl with plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Transfer dough to lightly floured work surface; knead gently.
Form dough into 2 balls.
Place each on 1 sheet of parchment paper and press out to 9-inch round.
Cover with plastic wrap.
DO AHEAD: Can be made 1 day ahead.
Freeze 45 minutes.
Transfer to refrigerator.
Let stand at room temperature 30 minutes before continuing.
Roll out dough as directed in recipe.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking
Directions:
Place 1/4 cup warm water in medium bowl.
Sprinkle yeast and sugar over; stir to blend.
Let stand until very puffed, about 6 minutes.
Mix both flours, cornmeal, and salt in processor.
Mix 3/4 cup warm water and 2 tablespoons oil into yeast.
With machine running, gradually add yeast mixture to dry ingredients.
Mix until dough just comes together, adding more water by teaspoonfuls if needed.
Process 1 minute.
Transfer dough to lightly floured work surface.
Knead 1 minute.
Lightly brush large bowl with oil.
Transfer dough to prepared bowl; turn to coat.
Cover bowl with plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Transfer dough to lightly floured work surface; knead gently.
Form dough into 2 balls.
Place each on 1 sheet of parchment paper and press out to 9-inch round.
Cover with plastic wrap.
DO AHEAD: Can be made 1 day ahead.
Freeze 45 minutes.
Transfer to refrigerator.
Let stand at room temperature 30 minutes before continuing.
Roll out dough as directed in recipe.