Yield: 4 servings
|1 \N||Envelope Active dry yeast -; (1/4 oz)|
|\N \N||(or 1 cake fresh yeast; crumbled)|
|¾ cup||Lukewarm water; divided|
|2 cups||All-purpose flour|
|1 tablespoon||Olive oil; plus|
|1 teaspoon||Olive oil|
To make dough in food processor: Sprinkle yeast over ¼ cup lukewarm water in cup or small bowl; let stand 10 minutes. Stir until smooth. In food processor with dough blade or metal blade, process flour and salt briefly to mix. Add remaining ½ cup water and oil to yeast mixture. With machine running, gradually pour yeast mixture into flour mixture; process until dough is formed. If dough is too dry to hold together, add 1 tablespoon water and process again. Process about 1 minute to knead dough. To make dough by hand: Sift flour into bowl and make a well in the center. Sprinkle or crumble yeast into well. Pour ¼ cup water over top and let stand 10 minutes. Stir until smooth. Pour remaining ½ cup water, oil and salt into well; mix with ingredients in middle of well, then bring flour into mixture and mix well to obtain fairly soft dough. If dough is dry, add 1 tablespoon water. Knead vigorously, slapping dough on work surface until smooth and elastic. If very sticky, flour dough occasionally while kneading. Place dough in lightly oiled medium bowl and turn to coat entire surface. Cover with plastic wrap or lightly dampened towel. Let dough rise in warm draft-free area about 1 hour, until doubled in volume. Yield: Dough for 4 individual pizzas.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.