Food recipes
Traditional Florentine Pizza Crust
Traditional Florentine Pizza Crust Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated salt, table oil, olive, salad or cooking wheat flours, bread, unenriched Directio...
Traditional Florentine Pizza Crust
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
Directions:
Mix the water with the sugar and yeast.
Let stand for 5 minutes until dissolved and the yeast starts to bubble.
Add the salt, olive oil and 1 cup of the flour and mix well.
Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
Form a fall, place into an oiled bowl and cover with a cloth napkin.
Let dough rise for 45 minutes.
Punch down and divide in half.
Preheat oven to 400F If using a pizza stone, be sure to put the stone in the oven while it heats up.
If using a baking pizza pan, lightly oil your baking pizza pan.
Otherwise, shape pizza on a lightly floured surface.
With your hands, press on the dough to spread it out to about 1/2 cm high (very thin).
Top pizza with toppings of your choice.
Allow to rest for 10-15 minutes.
If using a pizza stone, transfer to pizza stone.
Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
Directions:
Mix the water with the sugar and yeast.
Let stand for 5 minutes until dissolved and the yeast starts to bubble.
Add the salt, olive oil and 1 cup of the flour and mix well.
Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
Form a fall, place into an oiled bowl and cover with a cloth napkin.
Let dough rise for 45 minutes.
Punch down and divide in half.
Preheat oven to 400F If using a pizza stone, be sure to put the stone in the oven while it heats up.
If using a baking pizza pan, lightly oil your baking pizza pan.
Otherwise, shape pizza on a lightly floured surface.
With your hands, press on the dough to spread it out to about 1/2 cm high (very thin).
Top pizza with toppings of your choice.
Allow to rest for 10-15 minutes.
If using a pizza stone, transfer to pizza stone.
Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.