Food recipes
No Fail Pizza Dough
No Fail Pizza Dough Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry honey oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, une...
No Fail Pizza Dough
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
Directions:
In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil.
Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 1/2 cups of the flour, along with the salt and garlic powder, to the water and yeast mixture.
Mix by hand until smooth.
Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth.
You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil.
Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 1/2 hours).
Pound the dough down and divide into 2 balls to make two 8 pizzas, or keep as one large ball to make a 16 pizza.
Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
Directions:
In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil.
Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 1/2 cups of the flour, along with the salt and garlic powder, to the water and yeast mixture.
Mix by hand until smooth.
Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth.
You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil.
Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 1/2 hours).
Pound the dough down and divide into 2 balls to make two 8 pizzas, or keep as one large ball to make a 16 pizza.
Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.