Pizza dough #07

Yield: 12 Servings

Measure Ingredient
1 tablespoon (granulated or crumbled) yeast
¼ cup Water (110 deg F)
4 cups Flour
2 teaspoons Salt
1¼ cup Water (110 deg F)
¼ cup Olive oil

From: bergstro@... (Pete Bergstrom) Date: Tue, 8 Mar 1994 18:26:30 GMT This is my favorite. I got it from the canister of pizza yeast I bought at Williams-Sonoma, although I don't think the particular brand of yeast is critical.

Sprinkle 1 Tablespoon (granulated or crumbled) yeast into ¼ cup of water at 110 degrees F. Let this rest for 2 minutes before stirring. In a large bowl, combine 4 cups of flour, 2 teaspoons of salt and the yeast-water mixture. Add another 1¼ cups of water (110 degrees F) and ¼ cups olive oil. Mix and knead for 10 minutes total, then let rise to double it's original size.

I usually get 6 eight-inch pizzas out of a batch of dough (they fit my peel really nicely). I've often substituted 1 cup of whole-wheat flour in the recipe in place of one cup of white flour, although it turns out to be a tougher crust. (It's good - trust me) I also frequently add about a Tablespoon of cracked black pepper to the dough. It complements the spicy sauces I like.


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