Yield: 2 pizze
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Dried yeast |
| 1½ cup | Warm water |
| 2 tablespoons | Olive oil |
| 1½ teaspoon | Salt |
| 4 cups | Unbleached all-purpose flour |
Stir the yeast into the water in a large bowl & let proof for 10 minutes. Stir in the olive oil. Whisk in the salt & add flour a cup at a time. Knead until soft & velvety, about 10 minutes. Cover & let rise until doubled.
Punch dough down & divide it in half. Roll halves into balls & let them rise under moist cloths for 20 to 30 minutes.
Use in the following recipes.
VARIATIONS: For Neapolitan Pizza, omit the oil.
If you are at work all day, reduce the amount of yeast & let rise slowly for 8 hours or so. Ensure it is tightly covered.
Use ¾ c wholewheat flour with 3¼ c white flour.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 04-24-95