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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