Food recipes
Pizza Dough
Pizza Dough Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, granulated salt, table oil, olive, salad or cooking Directions: Put flour, yeast, sugar and sal...
Pizza Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
Directions:
Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine oil and 1/2 cup warm water (between 105 and 115F) in a small glass or measuring cup.
With food processor motor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Let it run until dough is smooth, about another minute.
Dough should be slightly tacky but not too sticky.
If necessary, add a little flour, one tablespoon at a time, and let it run for a little longer.
Oil a medium-size mixing bowl.
Form dough into a ball and transfer to bowl, turning dough to coat with oil.
Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
Directions:
Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine oil and 1/2 cup warm water (between 105 and 115F) in a small glass or measuring cup.
With food processor motor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Let it run until dough is smooth, about another minute.
Dough should be slightly tacky but not too sticky.
If necessary, add a little flour, one tablespoon at a time, and let it run for a little longer.
Oil a medium-size mixing bowl.
Form dough into a ball and transfer to bowl, turning dough to coat with oil.
Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45 minutes.