Yield: 1 Servings
|1 \N||1/4 ounce pa (2 1/2 teaspoons) active dry yeast|
|2 tablespoons||Olive oil|
|2 \N||1/4 cups unbleached all-purpose flour, (up to 2)|
In a large bowl proof the yeast with the sugar in ⅓ cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional ⅓ cup lukewarm water, oil, 2 cups flour, and salt and blend mixture until it forms a dough. Knead the dough on a floure d surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. Proof the yeast as described above and in a food processor combine it with the remaining ingredients. Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is t oo dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
The dough is now ready to be form ed into pizzas.
Yield: Makes enough dough for one 14-inch pizza or four 7-inch pizzas Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" <jfreeman@...> on May 6, 1997