Food recipes
Basic Pizza Dough
Basic Pizza Dough Ingredients: sugars, granulated leavening agents, yeast, baker's, active dry oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched salt, table Directions: Whisk 1 1/3 cups warm wat...
Basic Pizza Dough
Ingredients:
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top.
Set aside until foamy, about 10 minutes.
Stir in the olive oil.
Whisk the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the yeast mixture.
Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary.
Form into 2 balls.
Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Photograph by Con Poulos
Ingredients:
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top.
Set aside until foamy, about 10 minutes.
Stir in the olive oil.
Whisk the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the yeast mixture.
Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary.
Form into 2 balls.
Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Photograph by Con Poulos