Food recipes
Boboli Pizza Crust
Boboli Pizza Crust Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry vital wheat gluten salt, table water, bottled, generic honey wheat flour, white, all-purpose, un...
Boboli Pizza Crust
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
salt, table
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
Directions:
Put wheat flour into a mixing bowl with yeast, gluten, and salt.
Combine water, honey and oil.
Dissolve well.
Pour into the wheat flour, mix well, and let it sit for 10 minutes.
Add all-purpose flour, starting with 2 cups all-purpose flour and adding one cup at a time, up to 2 1/2 cups total.
Stop adding flour when dough clings to the hook and cleans the sides of the bowl.
Knead for 5 minutes.
Dough should be smooth, elastic, and feel wet, but not sticky.
Oil the top of the dough, cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes.
Take dough out, punch it down, and let it rest on the counter, covered, for 10 minutes.
Sprinkle cornmeal on a pizza stone.
Place the dough on it and roll into a 14 circle.
Take a chopstick or similar instrument and poke holes in the dough, about 2 apart.
This keeps the pizza uniform in shape without huge bubbles in it.
Spritz lightly with water and sprinkle with Parmesan cheese.
Bake in a 400 degrees F oven for 1520 minutes, covering it lightly with foil during the last 5 minutes to prevent over browning.
Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
salt, table
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
Directions:
Put wheat flour into a mixing bowl with yeast, gluten, and salt.
Combine water, honey and oil.
Dissolve well.
Pour into the wheat flour, mix well, and let it sit for 10 minutes.
Add all-purpose flour, starting with 2 cups all-purpose flour and adding one cup at a time, up to 2 1/2 cups total.
Stop adding flour when dough clings to the hook and cleans the sides of the bowl.
Knead for 5 minutes.
Dough should be smooth, elastic, and feel wet, but not sticky.
Oil the top of the dough, cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes.
Take dough out, punch it down, and let it rest on the counter, covered, for 10 minutes.
Sprinkle cornmeal on a pizza stone.
Place the dough on it and roll into a 14 circle.
Take a chopstick or similar instrument and poke holes in the dough, about 2 apart.
This keeps the pizza uniform in shape without huge bubbles in it.
Spritz lightly with water and sprinkle with Parmesan cheese.
Bake in a 400 degrees F oven for 1520 minutes, covering it lightly with foil during the last 5 minutes to prevent over browning.
Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.