Pasta per pizza

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

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