Food recipes
Chicago Style Pizza Crust: Take 25
Chicago Style Pizza Crust: Take 25 Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow oil, olive, salad or cooking salt, table leavening agents, yeast, baker's, active dry...
Chicago Style Pizza Crust: Take 25
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic
Directions:
Add 1/4 cup hot water (110F - 115F) to small bowl.
Stir in sugar followed by yeast.
Let mixture sit for 10 minutes until foamy.
Add flour, cornmeal and salt to mixing bowl and stir until dry ingredients are well combined.
Add oil and yeast mixture to mixing bowl containing dry ingredients and begin kneading with dough hook.
While kneading, add just enough warm water (80F - 90F) to ensure sure dough sticks together (usually around 1 cup).
Knead for 10 minutes.
Cover dough in bowl and let rise for 45 minutes.
Roll out dough with rolling pin.
Brush edge of crust with olive oil and salt to taste.
Top pizza with sauce, ingredients and cheese.
Bake on pizza stone at 470F for approximately 10 minutes.
Cool on wire rack for 5 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic
Directions:
Add 1/4 cup hot water (110F - 115F) to small bowl.
Stir in sugar followed by yeast.
Let mixture sit for 10 minutes until foamy.
Add flour, cornmeal and salt to mixing bowl and stir until dry ingredients are well combined.
Add oil and yeast mixture to mixing bowl containing dry ingredients and begin kneading with dough hook.
While kneading, add just enough warm water (80F - 90F) to ensure sure dough sticks together (usually around 1 cup).
Knead for 10 minutes.
Cover dough in bowl and let rise for 45 minutes.
Roll out dough with rolling pin.
Brush edge of crust with olive oil and salt to taste.
Top pizza with sauce, ingredients and cheese.
Bake on pizza stone at 470F for approximately 10 minutes.
Cool on wire rack for 5 minutes.