Food recipes
Simple and Standard Pizza Dough
Simple and Standard Pizza Dough Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched water, bottled, generic salt, table oil, olive, salad or cooking honey...
Simple and Standard Pizza Dough
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
Directions:
Stir the yeast into the warm water to dissolve.
Add the flour.
Stir the remaining ingredients into the flour mixture.
Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
Place dough in a lightly greased bowl and cover.
Allow to rise in a warm place for 30 minutes.
Punch down the dough and divide into portions.
On a lightly floured surface, roll the dough into very thin rounds and top as desired.
Bake at 400F until crisp and golden brown, approx 8-12 minutes.
NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days.
Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
Directions:
Stir the yeast into the warm water to dissolve.
Add the flour.
Stir the remaining ingredients into the flour mixture.
Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
Place dough in a lightly greased bowl and cover.
Allow to rise in a warm place for 30 minutes.
Punch down the dough and divide into portions.
On a lightly floured surface, roll the dough into very thin rounds and top as desired.
Bake at 400F until crisp and golden brown, approx 8-12 minutes.
NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days.
Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.